Poblano Stuffed Round Steak

Jane Whittaker


This works equally well with chicken breasts, or flank steak. The just have to be pounded out thin enough to go around a poblano pepper.
Working gals, you can fix this the night before, or at least pound out meat and stuff peppers.

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30 Min


6 Hr


3 lb
round steak or flank steak, or even chicken breasts. if you are using chicken you need 4 large breasts
4 large
poblano peppers about 4 inches long
1 Tbsp
olive oil
1/3 c
onion, chopped
2 clove
garlic, minced
1 oz
pepper jack cheese, 2 slices cut in half, plus extra for garnish
5 oz
cream cheese
3 oz
chorizo, casing removed
2 tsp
fresh lime juice
1 Tbsp
fresh cilantro, chopped, or to taste
1/2 tsp
each, salt and pepper
1 1/2 c
salsa verde (green salsa), plus extra to eat with later

Directions Step-By-Step

Put olive oil in pan and saute the onion until translucent, add garlic, cook a minute more, add chorizo, and cook until cooked through.
In a big bowl put the cream cheese, dump the chorizo mixture over and stir to combine. Stir in cilantro, lime juice, salt and pepper
Remove stems from poblanos, (you cold use anaheims if you like they are not so spicy). Slit pepper from top to bottom and remove seeds and veins. We like spicy, so I just leave them in.
Line each pepper with a half slice of pepper jack cheese, then stuff with 1/4 chorizo mixture.
You want 4 pieces of steak each big enough to go around a pepper when pounded out. Maybe from 3/4 to a pound.
Put each piece of steak in a zip lock bag, and pound out until big enough to go around the pepper.
Put a stuffed pepper in the middle of your piece of steak, seam side down.
Roll steak around the pepper, secure with butchers twine. At this point you can cook, or cook the next day.
Put a disposable slow cooker liner in your cooker, put steaks in, and pour the salsa over.
Cover, cook on low for 6 to 8 hours
We like this with yellow rice and sour cream and diced pepper jack cheese on the side.

About this Recipe

Course/Dish: Beef, Steaks and Chops