3 ounces fully cooked chorizo chicken sausage links or flavor of your choice, chopped
2 garlic cloves, minced
5 ounces fat-free cream cheese
3 tablespoons minced fresh cilantro
1 tablespoon lime juice
1/2 teaspoon pepper
4 poblano peppers
1/4 cup shredded pepper jack cheese
1 cup salsa verde
Description
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.
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