Slice steak in 1/4-inch-thick strips, 4" long. Cut across grain holding knife at an angle.2. Marinate beef strips in Salsa Picante for one hour.3. Fill each jalapeño half with 1/2 teaspoon cream cheese.4. Wrap filled jalapeños with one steak strip, covering cream cheese as you wrap. Fasten steak ends with toothpick.5. Grill or broil 4 inches from heat for 4 minutes turning after 2 minutes. Do not overcook.
Notes: For optimum flavor, marinate in hot or medium Salsa Picante.
Serving Ideas: Always good, but dynamite when grilled over mesquite.
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|Serving Size: 1 Serving (34g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 21 (44%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 11.6mg||4 %|
|Sodium 47.7mg||2 %|
|Potassium 109.6mg||3 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.3g|
|Protein 6.1g||9 %|
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Calories per serving: 48
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