Steak Stuffed with Chilies and Cheese

Preparation info
  • Yield:


    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 fresh poblano chilies (about 2 ounces each), or ¼ cup canned chilies


  • If the whole, fresh chilies are used, put them over a gas flame or heat over charcoal, turning often, until the outsides are well burned or charred, 5 to 7 minutes. Wrap the chilies in a damp cloth and let cool.
  • Remove the chilies and peel. Discard the stems, veins, and seeds. Cut the chilies into fine shreds. If canned chilies are used, drain and shred them.