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Ingredients
- 3 x fresh poblano (pasilla) chilies
- 3/4 lb boneless top round or possibly top sirloin beef 1" thick, trimmed salt and pepper to taste
Directions
- Lay chilies and beef on a barbecue grill over a solid bed of warm coals or possibly on a gas grill over high heat (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Turn chilies as needed to brown and blister all sides, 5 to 7 min. Cook beef, turning once, till browned and rare in center of thickest part (cut to test), 8 to 10 min, longer for medium or possibly well done. Pull stems, seeds, and skins off chilies and throw away. Coarsely chop beef and chilies, and mix together. Add in salt and pepper to taste. Use hot or possibly cold.
- Makes 2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 340g | |
| Calories 861 | |
| Calories from Fat 3 | 0% |
| Total Fat 0.34g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 143mg | 6% |
| Potassium 146mg | 4% |
| Total Carbs 225.89g | 60% |
| Dietary Fiber 1.4g | 5% |
| Sugars 71.47g | 48% |
| Protein 0.34g | 1% |
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