thin cut meat. i use thin cut top sirloin. about 7 inches long and 5 inches wide each
cream cheese (1 block)
large can whole ortega chilis, 27oz
mexican blend shredded cheese
2Take 2 chilies and cut a slit down 1 side. Next cut a 1/2 inch slice, lengthwise, of the cream cheese and place in the chili. Take another chili and lay over the top.
3Set the cream cheese chili on the largest end of the meat. Roll up and set in a baking dish with the seam down. Repeat for remaining 3 steaks
4Place all rolls side by side in pan. I like to take the extra chilies and stuff them with the left over cream cheese. It is really good, too!
5Cover all the carne rellenos with entire jar of salsa and bake in preheated oven, uncovered, for 20 minutes.
6Remove from oven and sprinkle with cheese. Serve immediately with Black beans and tortillas.
Originally Posted: Thu, Sep 13, 2012