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Beef and Chili Topping





Yields
Makes 2 cups

 3 fresh poblano (also called pasilla) chilies (9 oz. total)
 3/4 pound boned, fat-trimmed top round or top sirloin beef (about 1 in. thick)
  Salt
  Pepper
Step 1
1

Lay chilies and beef on a barbecue grill over a solid bed of hot coals or 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 minutes. Cook beef, turning once, until browned and rare in center of thickest part (cut to test), 8 to 10 minutes, longer for medium or well done. Pull stems, seeds, and skins off chilies and discard. Coarsely chop beef and chilies, and mix together. Add salt and pepper to taste. Use warm or cool.

Step 2
2

Nutritional analysis per 1/2 cup.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories133
% Daily Value *
Total Fat 3.2g5%

Saturated Fat 1.1g6%
Cholesterol 53mg18%
Sodium 42mg2%
Total Carbohydrate 4.4g2%

Dietary Fiber 0.7g3%
Protein 21g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.