20 min
35 min

Enchilado Grilled Beef Tenderloin Steaks with Chile and Cheese Rice


  • ½ package (5 oz.) Cacique® Enchilado, sliced

  • 4 beef tenderloin steaks

  • 2 cups Chipotle sauce (see below)

  • 3 tablespoons butter

  • Cilantro for garnish

  • 1 tablespoon of sea salt or kosher salt

Chipotle Sauce:

  • 1 tablespoon olive oil

  • 6 roma tomatoes

  • 1 medium onion

  • 1 tablespoon garlic, chopped

  • 1 teaspoon dried Mexican oregano

  • 1 cup cilantro, chopped

  • 1 lime, juiced

  • 1 chipotle chile in adobo (canned, seeds removed)

  • Salt and pepper to taste

Prepare the Chipotle sauce in advance and set aside.

Chile and Cheese Rice:


Preparation Method
Preheat oven to 500°F.

Over high flame, heat large cast iron or oven proof skillet for 2 minutes.

Season steaks with sea salt on both sides and add to skillet.  Sear, turning steaks after 1 minute. Using an oven mitt, as handle will be hot, place entire skillet with steaks in the oven. After 3 minutes, remove from oven, turn steaks over and place back in oven for another 3 minutes. Again, with oven mitt, remove from oven, placing steaks directly onto a tray or platter. Quickly top with Enchilado cheese slices and cover with foil. Let steaks rest for 10 minutes.


Heat the chipotle sauce through and whisk in the butter. Place steaks on serving plates and pour sauce over the top. Serve with grilled asparagus.


Chipotle Sauce :

In a medium-sized skillet, heat olive oil until smoking and add tomatoes and onions.  Cook 2 minutes and add garlic, oregano, cilantro and chile. Cook 1 more minute and puree in blender, adding lime, salt and pepper.

Chile and Cheese Rice:

Rinse rice thoroughly and strain all excess water. In medium saucepan, heat stock with butter. When stock comes to a boil, add rice and salt. Stir and cover, reduce heat and simmer for 15-20 minutes.

Once stock is reduced and rice is ready, add Crema Salvadorena green chilies and Queso Quesadilla cheese. Stir to mix and remove from heat. Set aside for 5 minutes or until cheese melts. Serve immediately.

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