Steak Stuffed with Chilies and Cheese

Name: Steak Stuffed with Chilies and Cheese
Yield: Yield: 4 Servings.
Cuisine: United States
Ingredients: 2 tablespoons corn, peanut, or vegetable oil; 1 small onion (about ¼ pound); 2 fresh poblano chilies (about 2 ounces each), or ¼ cup canned chilies; Freshly ground pepper to taste; 1 small garlic clove, peeled and thinly sliced; 6 ounces Cheddar cheese, cut into 1 piece about 1 inch thick; 4 slices filet mignon (about 6 ounces each); Salt to taste, if desired

Preparation info

Yield:
4
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

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

Americas
United States
Dinner
Gluten-free
Spicy

Method

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.