1 (3 oz.) can whole green chiles
2 tbsp. peanut oil
1 sm. onion, about 1/4 lb.
1 sm. clove garlic, peeled and thinly sliced
6 oz. white or yellow cheddar cheese cut into pieces about 9-inches thick
4 slices filet mignon, about 6 oz. each
Salt to taste, if desired
Freshly ground pepper to taste

Cut green chiles in strips; peel the onion and cut it in lengthwise strips. Heat the oil in a saucepan and add the onion and garlic. Cook, stirring briefly. The onion must remain crisp but tender. Add the chile strips and stir. Remove from heat.

Cut the cheese lengthwise into thin slices or cubes. Turn off the heat and add the cheese slices to the saucepan; stir to blend. Slice each piece of meat through the center sandwich fashion, but without cutting totally through. You want to "butterfly" the pieces. Open up the meat on a flat surface and pound lightly with a flat mallet. Sprinkle with salt and pepper.

Spoon equal portions of the cheese mixture onto the side of each opened piece of meat. Fold over the second side to enclose the filling. Press around the edges with the fingers to seal. Brush lightly with oil on both sides. Sprinkle the steaks with salt and pepper.

When ready to serve, preheat charcoal and gas grill. Add the beef, grill 2-5 minutes on each side. Yield: 4 servings.