| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Favorites, Beef, Peppers, Grill |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Trimmed filet of beef; cut |
|
|
Freshly ground black; in 4 |
|
|
Thick steaks —stuffing—– |
| 10 |
|
Jalapeno chiles; stems and |
| 40 |
|
Milliliters garlic; minced |
|
|
Removed; chopped |
| 1 |
tb |
Vegetable oil |
| 1 |
md |
Onion; chopped |
| 1/2 |
c |
Grated monterey jack; cheese |
INSTRUCTIONS
Saute the chiles, onion, and garlic in the oil until soft but still a littl
crisp. Remove, cool, and mix in the cheese. Refrigerate this stuffing a
day before you use it.
Slice into the steaks from the edge, creating a pocket for the stuffing.
Stuff with the jalapeno mixture and fasten the opening with a toothpick, i
necessary. Season the outside of each steak with the black pepper.
Grill over hot charcoal to desired doneness.
Source: "Heat Wave! The Best of Chile Pepper Magazine", by Dave DeWitt
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