- 1 pound Heartland Steak's Certified Angus Beef® Steak Burger Meat
- 8 plum tomatoes
- Olive oil to taste
- 2 poblano peppers
- 2 garlic cloves
- 1 white onion
- 1 bunch cilantro, divided
- Kosher salt to taste
- 2 tablespoons (30 ml) adobo seasoning
- 2 cups (500 ml) jasmine rice, cooked
- 2 limes
- 2 heads bibb lettuce, washed, separated and drained
Directions
- To prepare salsa, coat tomatoes in olive oil and roast in 400F (200C) oven until skins begin to blacken; remove skins, core and seed. Dry-roast poblanos until skins begin to blacken, place in paper bag to cool and remove skins and seeds. Dry-roast garlic until skin loosens and browns; remove skin. Slice onion into 1/4 inch (6 mm) pieces and grill until soft and slightly browned. In food processor fitted with cutting blade, lightly chop tomatoes, onions and garlic. Chop roasted poblanos by hand and stir into tomato mixture. Add 1 tablespoon (15 ml) chopped cilantro and season with salt.
- Season beef with adobo seasoning; brown beef and drain. Season cooked rice with finely chopped zest of two limes, juice of one lime and 2 tablespoons (30 ml) chopped cilantro.
- Serve lettuce, rice, beef and salsa in separate dishes so guests can build their own wraps.
Serves 24 as appetizer; 10 to 12 as entree
Nutritional Information per Serving (appetizer): 79.0 Calories; 3.4g Fat; 1.0g Saturated Fat; 12mg Cholesterol; 7.9g Carbohydrate; 0.9g Dietary Fiber; 4.9g Protein; 397mg Sodium; 4% daily value Iron (based on 2,000 calorie diet).
Nutritional Information per Serving (entree): 189.5 Calories; 8.2g Fat; 2.4g Saturated Fat; 29mg Cholesterol; 18.9g Carbohydrate; 2.1g Dietary Fiber; 11.8g Protein; 953mg Sodium; 9% daily value Iron (based on 2,000 calorie diet).
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