Medallions Of Beef With Shrimp Nachos And Wild Mushroom Relleños

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Wisconsin Cheese


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1 jalapeño pepper, seeded, coarsely chopped

1 1/2 tablespoon crushed garlic

3 ounces Santa Cruz chili powder

1 cup olive oil

1 bunch fresh cilantro, coarsely chopped (1 1/2 cup)

1/4 cup fresh lime juice

6 center-cut beef tenderloin steaks (8 ounces each)

Yellow Pepper Coulis

Red Pepper Coulis

Shrimp Nachos

Wild Mushroom Relleños

2 corn tortillas, each cut into 6 wedges

Oil for deep frying

3 ounces Wisconsin Gorgonzola or Blue cheese

1 1/2 teaspoons Santa Cruz chili powder or other

1/4 smoked poblano chili, peeled and seeded

3 tablespoon sun-dried tomatoes, finely dice

12 shrimp (8 to 15 count), peeled and deveined

1 tablespoon olive oil

1 clove garlic, minced

Salt and ground black pepper to taste

Wild Mushroom Relleños:

6 Anaheim chiles

1 pound Mexican or other morel mushrooms

2 tablespoons olive oil

1 clove garlic, minced (1 teaspoon)

3 ounces Wisconsin Brie cheese

1/4 cup Wisconsin Cream Cheese

3 large egg whites, lightly beaten

2 cups blue corn meal or other corn meal (as needed)

Oil for deep frying, as needed

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