Hatch Chile Braciole

This Italian-American favorite takes a left turn through Albuquerque, N.M., with a boost of heat from Hatch chiles. Makes 6 servings 1 (2-pound) flank steak, trimmed Kosher salt and freshly ground black

pepper to taste

½ cup Italian bread crumbs

½ cup Parmesan cheese, grated ½ cup mozzarella cheese, grated 1 egg, lightly beaten 3 Hatch chiles, roasted, peeled and seeded

5 fresh basil leaves

2 tablespoons olive oil

3 ups tomato-based pasta sauce of

choice Instructions:

Heat oven to 350 degrees. Using a mallet, pound the flank steak to about ¼-inch thickness. Season with the salt and pepper. In a bowl, combine the bread crumbs, cheeses and egg. Spread the mixture over the bottom 1⁄3 of the flank steak and top that with the Hatch chiles and basil leaves. Roll the steak up tightly and secure it with butcher’s twine. In a large, ovenproof pan, heat the olive oil. Place the steak in the hot pan, season with salt and pepper and sear on all sides. Next, pour the pasta sauce over the top and cover with foil. Place the pan in the preheated oven and cook for 20 minutes. Remove the foil and cook for an additional 10 minutes or until desired doneness. Nutrition per serving:

566 calories, 26 g fat (10 g saturated fat), 128 mg cholesterol, 950 mg sodium, 26 g carbohydrates, 4 g dietary fiber, 13 g sugar, 54 g protein