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

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

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.

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Steak Stuffed with Chilies and Cheese

Ingredients

Method

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