Sirloin Wrapped Jalapeño Poppers
Recipe Courtesy Of:
Chef Tiffany Collins Blackmon,
Combine Italian dressing, lime juice, honey, and cumin in a food-safe plastic bag; add steak, turning steak to coat. Close bag securely and marinate in the refrigerator for 30 minutes to 2 hours. Remove steak from bag; discard marinade. Slice steak into strips, approximately 4 inches wide.
Remove the stem and seeds from the peppers by carefully using a knife to carve the stem and seeds out from the top, keeping pepper whole. Stuff peppers with cheese. Wrap the steak around each pepper and secure with 2 toothpicks. Continue this process until all peppers are wrapped.
Place poppers on grill over medium heat, ash-covered coals; grill uncovered 6 to 8 minutes (over medium heat on preheated gas grill, covered 10 to 12 minutes) or until internal temperature reaches 160°F and cheese is melted.
Serve with BBQ sauce.
Nutrition information per serving: 239 Calories; 123 Calories from Fat; 13.7 g Total Fat (6.6 g Saturated Fat; 1.9 g Monounsaturated Fat); 69.4 mg Cholesterol; 334.8 mg Sodium; 4.5 g Total Carbohydrate; 0.5 g Dietary Fiber; 22.8 g Protein; 1.2 mg Iron; 263.1 mg Potassium; 6.8 mg Niacin; 0.4 mg Vitamin B6; 0.9 mcg Vitamin B12; 3.1 mg Zinc; 19.6 mcg Selenium; 64.71 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium. It is a good source of Choline.
1 comment on "Sirloin Wrapped Jalapeño Poppers"
These were a hit at our holiday party! Second and third helpings for all.