RED FRESNO STUFFED STEAKS

 Ingredients:

5-6 red Fresno chiles, stemmed, seeded and chopped
1 medium onion, chopped
4 cloves garlic, minced
1 Tbsp. vegetable oil
1/2 cup grated Monterey Jack cheese
2 pounds trimmed fillets of beef, cut into 4 thick steaks
freshly ground black pepper

Instructions:

Saute the chiles, onion and garlic in oil until soft but still a little crisp. Remove, cool, and mix in the cheese. Slice into the steaks from the edge, creating a "pocket" for the stuffing.

Stuff with the red fresno chile mixture and fasten the opening with a toothpick, if necessary. Season the outside of steak with black pepper and grill over hot charcoals to the desired temperature.

Note: Prepare the stuffing the day before and refrigerate. One hour before cooking, slice the steaks and fill with the chile mixture. Allow meat to come to room temperature before grilling.
 

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