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-   -   Crockpot Carne Rellenos (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/663332-crockpot-carne-rellenos.html)

Charski 02-24-2010 11:06 AM

Crockpot Carne Rellenos
I got this on Recipezaar - it sounds so easy and delicious! I think I'll try it as soon as I find a nice flank steak!

Crockpot Carne Rellenos



1 (4 ounce) can mild whole green chilies, drained
4 ounces cream cheese, softened
1 flank steak (about 2 pounds)
1 1/2 cups salsa verde (green salsa)


1. Slit whole chilies open on one side with sharp knife; stuff with slices of cream cheese.
2. Open steak flat on a sheet of waxed paper. Score steak and turn over. Lay stuffed chilies across unscored side of steak. Roll up and tie with kitchen string.
3. Place steak in crock-pot slow cooker. Pour salsa verde over steak. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours or until meat is fork tender.
4. Remove steak and cut into 6 pieces. Serve with sauce from crock-pot.

Doug_H 02-24-2010 12:18 PM

Adding this to my crockpot recipe list. Sounds good


ouizoid 02-24-2010 02:18 PM

oh jeeze Char. I am having a down day on JUDDD and I just had to come look at your post. Hooray for Up days!! LOL!

pocahontas 02-24-2010 03:34 PM

:eek: adding flank steak and chiles to my grocery list immediately.

Charski 02-24-2010 04:52 PM

LOL - sorry Ouisue!! :hugs:

Whoever gets around to making this first, please post a review. Can't wait to hear!

BikerAng 02-25-2010 04:33 PM

This looks so yummy and EASY! :) I dropped my crock pot lid a while back and it shattered into a zillion pieces. :( I need to get a new one, and as soon as I do this is on the top of the list! Thanks for another great looking recipe Char!!

Charski 02-25-2010 04:40 PM

I bought flank steaks and was going to make this today but the escrow company/lender kept me running all afternoon - hopefully tomorrow!

Charski 02-26-2010 01:18 PM

I'm fixing this for dinner! I have it in my 8 quart roaster oven set at 300* because it was too long for my crockpot. :laugh:

It smells good already.

Will report results back later!

Sooz 02-26-2010 01:22 PM


Originally Posted by Charski (Post 13177766)
I got this on Recipezaar.....

Adding it to my RecipeZaar menu for week after next!!


pocahontas 02-26-2010 03:28 PM

I cant wait for the report. :D

Charski 02-26-2010 04:46 PM

It SMELLS goooood! ;)

BikerAng 02-26-2010 05:14 PM

YUM! Wonder if I could use another cut of meat? I have a bunch of bottom round steaks (from a 1/4 cow, and they aren't good unless they are slow cooked) - wonder if they'd turn out. After 3-4 hours the meat should be pretty darn tender and falling apart. Can't wait for your report Char! Sounds like your refi might be all finished?:clap:

Charski 02-26-2010 05:27 PM

They funded it today Angie!:clap: It will record next week.

I think if you pounded the meat out to about 1/2" thick it might work - give it a try, it's GOT to taste good, right?

BikerAng 02-26-2010 05:40 PM

YIPPEEEE! Glad to hear it! Refi's can be a royal pain in the neck!

I think I'll try that tomorrow for dinner (steaks are frozen solid!). This is a good way to cook these tough cuts of meat and the worst that will happen is I'll just cook it longer until it's totally falling apart. :) I think the steaks are 1/2" thick or so. Might not be as pretty, but like you said - tasty.

BTW: we had the leftover quinoa meatballs for lunch and DH just ranted and raved over them. They will be a staple!

Charski 02-26-2010 05:42 PM

YAY! Glad DH liked them so much, Ang - so did mine.

I'm sitting here waiting on the UPS man now. He has a package that has to have a signature for delivery. Seems like I'm always waitin' on SOMEbody lately! :annoyed: :hyst:

Charski 02-26-2010 07:55 PM

OK - review

FOUR thumbs up! Mine and DH's.

This was killer good!

So here's what happened with mine -

I used my jacquard tenderizer on both sides of the flank steak, and sprinkled salt and pepper on the inside - by mistake, I opened a can of DICED Ortega chiles, so set those aside. Opened up the can of WHOLE chiles and there were three in there, which were perfect along the long edge of the tenderized steak. I put some cream cheese and a small piece of habanero cheddar inside each chile, closed them back up, then rolled the meat around the chiles and tied it at about 2" intervals.

I put it in my roaster oven because it was too long for my crockpot! Started it at 450* and seared it a bit, then turned it down to 275* (a standard crockpot is at 200* for low and 300* for high) and poured over the top of the roast the can of diced chiles and a 16 oz. jar of green tomatillo salsa.

It cooked all afternoon, about 5 hours total. I check the meat with a cooking fork and it was tender. so I removed the meat to a foil-lined pan and brought the foil up around the meat to nearly enclose it, leaving the top open a bit, and put it in the oven on 150* to keep it warm.

Meanwhile I poured what was left in the roaster into a saucepan and brought it to a boil, and boiled off much of the liquid that was left, shaking it around every few minutes so it wouldn't scorch. Then I removed it from the heat, let it cool a few, and added a cup of sour cream.

Sliced the meat, plated the pinwheels up with some quinoa and half a large artichoke, poured the pan sauce over the meat and quinoa - and oh MY! I will most definitely be making this again, and AGAIN! It's quite delicious! DH says so too. The meat was tender and succulent and if you like the flavor of Ortega chiles you will LOVE this! TRY IT!!

luvsmokymtns 02-26-2010 10:25 PM

Marking my place, this sounds delish ! I Love green chilies.. I am not sure exactly how to roll the meat... I will re-read later.

BikerAng 02-27-2010 09:34 AM

I guess I should have read the instructions a little closer, I didn't realize the flank steak was rolled around the stuffed chilies. This sounds too good, especially after your review Char!

Charski 02-27-2010 09:57 AM

LOL! Yep, rolled. But, like I say, Angie, I think if you pounded that round steak out to be about 1/4" thick you could roll it. I'd make sure it was well-tenderized though.

As for the flank steak, I tenderized it really well with that jacquard tenderizer, laid the peppers out along the LONG edge, and rolled it longways. It just needs to enclose the peppers well, not be rolled a bunch of times. Enough to tie it - start with one tie at each end, then tie at equal intervals between those two ties.

Easy! ;)

BikerAng 02-27-2010 09:59 AM

Cool, thanks Char! I'll be rummaging through the freezer today to find the best tough steaks to use. :) I think you're right, pounding them thin will be key.

SCOTTSDALEJULIE 02-27-2010 11:34 AM

Gosh, Char, that sounds so good. I might try it with Montery Jack cheese, like I do with my regular chilie rellenos. Thanks, Julie

Charski 02-27-2010 11:59 AM

It IS good, Julie, and I highly recommend doing what I did - put a can of diced chiles on top of the roast and then the salsa, and at the end, boil it down til most of the liquid is evaporated, cool a few minutes and add that cup of sour cream to make the sauce. It's KILLER!

I think most any cheese would be good - pepperjack, swiss, whatever you have on hand.

Deb 02-27-2010 01:04 PM

Could probly do this recipe but use boneless chicken breasts pounded down too:)

i like this recipe Charski cause its super easy ! cheers

Charski 02-27-2010 01:54 PM

Oh yeah, Mel, great idea! Or a turkey breast filet.... Great to change it up a bit!

We just finished off the leftovers for lunch, plus I gave a piece to my Mom earlier, so we got 5 meals off that steak. Not too bad.

BikerAng 02-27-2010 10:57 PM

I made this tonight for dinner and it was excellent! I used a big top round steak, it was very big and lean (but a tough cut), about 1 1/2 - 2lbs. Pounded it down and cut slits on both sides to tenderize it a bit. I tied up the steak with the stuffed green chilis in about 6 places because the steak was wider on one end than the other. I used a bit of garlic and chipotle chili powder in the cream cheese. I browned the rolled steak on both sides in my dutch oven and cooked it on low for about 3 hours until fork tender. I also added a can of chopped green chilis and followed Charski's directions for the sauce. This was very good and works great with a tough cut of lean steak. DH loved it and I'll definitely make it again! Thanks for the yummy recipe!

Barbo 02-27-2010 11:17 PM

Char the recipe sounds delicious and so easy.

I just don't know what jacquard tenderizer is??

Jake 02-27-2010 11:24 PM

tagging thread for later

Charski 02-27-2010 11:38 PM

Hey Angie! Glad it turned out well!

Barbo, my bad, I misspelled it - it's actually jaccard tenderizer. If you Google it you'll see pics - it's a many-bladed critter that pokes a LOT of holes at once into the meat. Sorry for the misspelling! :blush:

Charski 05-20-2011 11:56 AM

I just got a flank steak out of the freezer and will make this again tomorrow night - the same way I did it the first time, mistakes and all! :D

Speck333 05-20-2011 12:18 PM

I've made this recipe a couple of times, and yes, it is excellent! Thanks for reminding me about it Charski. I must remember to put it on next week's menu!

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