They are a little strong but I brest them out and they make great fajitas same with goldeneyes. Cut them up in bite sized strips saute till cooked through add onions and red bell peppers when they start to get translucent add chili powder and salsa to make a sauce. Serve on tortias with cheese, avacado and sour cream. Most meats get lost in the seasoning, buffs and whisters will come through.
AWS