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1000 Mexican Recipes by Marge Poore via All Around Cooking
Roast the bell peppers, skin side up, under a preheated broiler until the skin is charred, about 5 to 7 minutes.
Put the peppers in a plastic bag to steam, about 10 minutes. Remove the skins and cut the peppers into thin strips, 1/4 inch x 2 inches. Heat the butter in a medium skillet, and saute the bell peppers, jalapenos, and onions, stirring, until tender, 6 to 7 minutes. Add 1/4 teaspoon of the salt.
Reserve off heat.
Trim the steaks of excess fat and brush on both sides with the oil. Season with the remaining salt and pepper.
Heat a stovetop grill pan or heavy skillet over medium-high heat. Cook the steaks about 4 to 5 minutes per side or until nicely seared on the outside and still pink and juicy inside, or to desired doneness.
Reheat the peppers.
Top the steaks equally with the peppers and serve.
Anaheim chiles turn a glorious red when fully ripe. Green Anaheim chiles are more widely available in the United States; the bright ripe red stage of the same chile is much less available due to a shorter harvest time. In a typical dish from Chihuahua, in northern Mexico, red Anaheims are served with pan-grilled steaks. Since I seldom find red Anaheims for this dish, I substitute red bell peppers for the Anaheims, along with strips of ripe red jalapeno for spicy heat. Add refried beans and a salad for a complete meal.
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Serving Size: 1 Recipe (71g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 52 | ||
Calories from Fat: 33 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 4mg | 0 % | |
Potassium 148.9mg | 4 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 2.7g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 52
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