Steak Fajita Rolls

Ingredients:

~ 4 thin skirt steaks
~ 1 onion sliced
~ 1 green pepper sliced
~ 2 jalapenos, de-seeded and sliced (optional)
~ 3/4 cup feta cheese
~ 1 tablespoon olive oil
~ 1 bottle of your favorite Chicken Fajita Marinade
~ Salt and Pepper to taste

Marinade skirt steak in a ziplock for at least 2 hours. Preheat oven to 350, heat oil in skillet, add onions, green pepper and jalapenos and sautee until tender. Remove from heat. Pull steaks out of marinade and top with vegetables. Add feta crumbles on top of the vegetables.

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Roll up length-wise and tie with uncolored cotton thread or kitchen twine, and sear in pan you cooked veggies in until nicely browned on all sides. Place pan in oven and finish cooking for about 10-15 minutes, depending on how well you like your steak done.

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Remove string and slice into bite sized pieces. I made mine with crockpot refried beans and some homemade flour tortillas. DELICIOUS!!

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Chicken Cordon Bleu Muffins

Chicken Cordon Bleu Muffins

This is another staple in my house. I got the idea from a recipe that originally was deep fried appetizers without the cheese or bacon.

Ingredients:

2 pounds ground chicken
2 cups finely cubed ham
1 package real bacon or recipe pieces
1 cup panko bread crumbs
About 4-6 oz Swiss cheese, cut into 1 inch cubes
1 teaspoon garlic salt
1 teaspoon onion powder
Pepper to taste

Method:

Preheat oven to 350 degrees. Spray a couple muffin tins with cooking spray. Combine all the ingredients minus the cheese in a large bowl and mix well. I usually use my hands to get it thoroughly mixed.

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Grab a small handful of meat mixture, and form into a patty. Place a piece of cheese in the center, then wrap meat around cheese.

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Pat ball into greased muffin tin. I usually end up with 14-16, depending on how big I make them

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Place tins in preheated oven. Bake for approx 30 minutes, then turn the broiler on for about 2 minutes at the end to brown tops. I usually push the cheese on some of them that melts out of the tin back onto the muffins while they are hot. I run a spoon around the side to scoop them out just to make sure they aren’t sticking. Enjoy!!!

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