2 oz. Mission® Pre-cut Unfried Tri-Color Tortilla Strips (04931)
1.5 oz. Cheesy Lager Beer Soaked Portabello Crust (see Related Recipe)
1/4 oz. Blue Cheese Crumbles
1/4 oz. Monterey Jack Cheese , shredded
7 oz. Filet Mignon Steaks , grilled to desired temperature
1.) Spread Beer Soaked Portabello Crust evenly over filet.
2.) Place under salamander until crust is melted and becomes golden brown and bubbly.
3.) Remove from salamander, top with prepared Mission® Tri-color tortilla strips, blue cheese crumbles and Monterey Jack cheese.
4.) Place back under salamander or broiler just until cheese is melted.