Ingredients
1 beef flank steak (1 pound)1 teaspoon olive oil1 small onion, chopped3 ounces fully cooked chorizo chicken sausage links or flavor of your choice, chopped2 garlic cloves, minced5 ounces fat-free cream cheese3 tablespoons minced fresh cilantro1 tablespoon lime juice1/2 teaspoon pepper4 poblano peppers1/4 cup shredded pepper jack cheese1 cup salsa verde
Preparation
Cut steak into four serving-size pieces; pound with a meat mallet to 1/4-in. thickness.
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add sausage; cook and stir 3-4 minutes or until browned. Add garlic; cook 1 minute longer. Remove from heat. Stir in cream cheese, cilantro, lime juice and pepper.
Cut and discard tops from peppers; remove seeds. Fill each pepper with 1 tablespoon pepper jack cheese and 1/3 cup filling. Wrap a piece of steak around pepper and tie with kitchen string.
Transfer to a 4-qt. slow cooker coated with cooking spray. Top with salsa. Cook, covered, on low 6-8 hours or until meat is tender.
