Poblano Stuffed Round Steak
Working gals, you can fix this the night before, or at least pound out meat and stuff peppers.
3 lbround steak or flank steak, or even chicken breasts. if you are using chicken you need 4 large breasts
4 largepoblano peppers about 4 inches long
1 Tbspolive oil
1/3 conion, chopped
2 clovegarlic, minced
1 ozpepper jack cheese, 2 slices cut in half, plus extra for garnish
5 ozcream cheese
3 ozchorizo, casing removed
2 tspfresh lime juice
1 Tbspfresh cilantro, chopped, or to taste
1/2 tspeach, salt and pepper
1 1/2 csalsa verde (green salsa), plus extra to eat with later
How to Make Poblano Stuffed Round Steak
- 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.