This is our favorite! Any meat will do, normally I use leftover steak or beef roast (pretty much anything you can slice into 3/4" thick portions), pork loin is tasty in this, I haven't tried chicken but I'm sure it would work as well. Our absolute fav is the frozen Filet Mignon from Costco (6 steaks for less than $15). I BBQ all of the steaks to medium rare first day, then use this recipe for the leftovers.

Ingredients

Enough meat for 2 people sliced to about 3/4" thick (butterfly thick steaks) @ 4 slices

1 jar 505 Green Chili Sauce (aqua label, medium) the mild is very mild

4 slices Havarti cheese

1 can refried beans or leftover rice for base

Sour cream, bacon bits, sliced green onions


In a large frying pan on medium high, nicely brown your meat slices in a tablespoon of olive oil.
Overcooking will make meat tough.

When meat is browned on both sides, add enough green chili sauce to just cover the meat, lower heat to simmer and cover . Cook for 20 to 30 minutes until meat is tender.
Add sliced cheese to meat and cover for additional 5 minutes.

While cheese is melting, heat refried beans or leftover rice.

Plating: spread beans (rice) in large circle on plate, immediately place 2 slices of meat on top of beans, pour remaining green chili sauce over dish. Top with desired garnish.

The filet will be so tender you can almost cut it with a fork.

Enjoy!

Bruschetta (Wonderful appetizer or main course)

This recipe is great if you have tomatoes or onions really ripe. I normally make this when they're just shy of being thrown out. This is also good for day old bread.

2 to 3 large tomatoes or 2 to 3 handfuls of grape tomatoes
1/4 to 1/2 red (yellow, white) onion or 4 to 8 green onions
2 to 3 tablespoons of olive oil
1 to 3 tablespoons of basalmic vinegar
1 tablespoon minced garlic or 2 to 4 cloves of garlic
1 to 2 teaspoons of Italian seasoning

Put all ingredients in a food processor, chop to consistency of chunky salsa.
If using green onions slice thinly including chive portion before processing.
You can also just hand chop all items if preferred.
Season to taste adding more vinegar or desired ingredient.
Set aside to marinate.

1 loaf of Sourdough/Italian/ French bread
1 package/log of wet style fresh mozzarella or Prosciutto mozzarella roll

Slice bread into 1/2 to 3/4 inch slices, arrange on cookie sheet, spritz or brush lightly with additional olive oil, broil until just starting to turn golden. Flip bread and repeat process.
Slice mozzarella 1/4 inch or so ( thicker for cheese lovers), cut one slice for each piece of bread. Place mozzarella on bread slices and broil until cheese is melted and bubbly.
A slice of prosciutto under the cheese before broiling is tasty too.

Watch closely during broiling as this burns quickly.

You can either place a large spoonful of the tomato mixture on each slice and serve or place a small bowl of tomato mixture on plate with several slices of bread for dipping.