Mexican Stuffed Beef Fillets

• STUFFING
• 2 anaheim chilies, chopped, seed removed or (4 ounce) cans diced green chili peppers
• 1 cup chopped onion
• 4 garlic cloves (less for the timid)
• 1 tablespoon lite olive oil
• 1/2 cup monterey jack cheese, grated
• 3 tablespoons fine breadcrumbs
• 6 beef tenderloin steaks, 1 inch thick
• salt & pepper

1. Heat a skillet and cook the onions, peppers and garlic in the tbsp of oil until tender but not brown. Remove from heat and stir in the cheese and breadcrumbs.
2. While the stuffing is cooking cut a slit in each steak about 3" long and 1 1/2- 2" deep.
3. Season the pockets with salt and pepper.
4. Put about 2 tbsp in each steak pocket and secure with wooden toothpicks.
5. Cover the steaks and chill.
6. You may now BBQ them (this is how I always do them) or broil.
7. To BBQ have the heat medium/high.
8. Spray the grill with oil and cook uncovered for 5 minutes, flip and continue cooking until they reach desired doneness (7-9 minutes more for medium).
9. Check after 5 minutes with a meat thermometer: med-rare 145u0b0F, med 160u0b0F, and well done 175u0b0F.
10. Slide the thermometer into the middle on the top piece of steak from the side towards the middle of the steak.
11. To broil place steaks 3-4" from heat turning once allowing approx 10 minutes total time.

anaheim chilies, onion, garlic, olive oil, monterey jack cheese, breadcrumbs, tenderloin, salt

Taken from www.food.com/recipe/mexican-stuffed-beef-fillets-25996 (may not work)