My Wild Kitchen - New Post - Mexican Cordon Bleu

[Coachs Wife]

Someone check my Spanish in this post. It's kinda like a jalapeno popper on steroids. And it was the perfect way to use our last package of venison steaks. I've got Coach out in the field as we speak trying to knock something down for the freezer. We'll see if he sees anything! Thank goodness for holidays!

http://www.mywildkitchen.com/mexican-cordon-bleu/

[brianlg31]

Wow that looks good!

[lwelch70]

Never thought of adding steaks to poppers before. Looks like a perfect opportunity for my last package of axis steaks. Thanks Noel

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[Mertzon Man]

Looks delicious, I really enjoy your recipes!

[Goldeneagle]

Looks delicious, I really enjoy your recipes!

Her recipes are making my clothes shrink.

Now I've got to try these.

[Coachs Wife]

Never thought of adding steaks to poppers before. Looks like a perfect opportunity for my last package of axis steaks. Thanks Noel

Enjoy!

[Coachs Wife]

Her recipes are making my clothes shrink.

Now I've got to try these.

I am not responsible for the number of servings any one chooses to take.

[Goldeneagle]

I am not responsible for the number of servings any one chooses to take.

[Goldeneagle]

I always forget to take pics. But...........OMG!

[Coachs Wife]

I always forget to take pics. But...........OMG!

YAY! Only weirdos like me take pics of their food.

[Goldeneagle]

Your not a weirdo. If you professional cooks didn't have pics, we wouldn't know how it is supposed to look.

[sir shovelhands]

Looks good!

I'll check your spanish

I'd remove "carne", just like you'd say "Caldo de res" for beef soup.

[gatorgar]

Cordon Bleu in Mexican (what I learned on the border not real Spanish) is Pechuga rellena. Or stuffed breast. I guess you could call this Lomo Relleno (stuffed backstrap) or Venado Relleno could work as well.

Looks good and something I'll have to try soon.

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