My husband and I spent a lot of time travelling up to Newcastle quite a bit last year. We used to stop in the same petrol/services station, it has a small W.H.Smith, which is a book store for those of you that aren’t aware, they sell books, magazines, small gifts, arts and crafts stuff, and such like. I always have a look regardless which W.H.Smith it is I like to go in and have a look because I love a bargain book. On this particular occasion I saw a Mexican cookbook, we love Mexican but it’s not something I have ever really looked into until now – the odd recipe for sure but I wanted to experiment a little more. I’ll be honest I was very tempted to buy it there and then but I had a gift card at home which I wanted to use, so I decided to wait until I got home and order it online instead – I wasn’t disappointed but it wasn’t the same recipe book as I had seen in the store! A month later though we went back and I bought it plus three other cookbooks for a total of £20.00 hundreds of recipes in each, a bargain I couldn’t refuse. Turns out half the reason I didn’t think the one I bought online was the same is because it wasn’t, although both books have many of the same recipes, the one I bought in store has so many more. Including Caribbean recipes all yummy stuff any way this is one of the Mexican ones.
Cheese Stuffed Butterfly Steaks with Chilli Sauce
4 fresh serrano steak
115g/4oz/ ½ full fat Philadelphia
2 garlic cloves
5ml/1tsp dried oregano
2.5ml/ ½ tsp salt
2.5ml/ ½ tsp black pepper
175g/6oz/1 ½ cups cheese, cheddar
4 fillet steaks, at least 2.5cm/1” thick
- Over a moderate heat, dry roast the chillies in griddle pan, turning them often. Until the skins have blistered but not burnt. Put them in a sturdy resealable, freezer bag, and seal so as to keep the steam in and place it to one side for 20 minutes to do its thing.
- Take the chillies out of the bag, cut in half and scrap out all the seeds, and cut into long narrow strips, then cut them into shorter lengths.
- Place the Philadelphia into a heavy based pan, and stir it over a low heat until melted, add the chilli and tequila and mix into a smooth sauce.
- Cook the onion, garlic and oregano in the oil, over a moderate heat for 5 minutes, stirring often until the onion has browned, season with salt and pepper.
- Remove the pan from the heat and stir in the grated cheese so that it melts into the onion mixture.
- Cut each steak almost but not quite all the way through, butterfly cut, because once it is opened up it looks like a butterfly, preheat the grill to highest setting, or use a George Foreman type grill if you have one.
- Spoon ¼ of the cheese and the onion filling into each of the steaks and fold shut, Place the steaks under the grill for a few minutes each side 3-5, or 3-5 minutes on the George Foreman type grill in total, timing totally depends on how you like your steaks cooked. Serve with sides of your choice and the chilli cheese sauce.