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Ingredientes
- 6 large banana peppers
- 2 chorizo sausages
- 1 can enchilada sauce
- Colby Jack cheese (grated)
- tomato
- cheddar cheese
- Monterey Jack cheese
Direcciones
- Remove Chorizo from its casing and mash into a paste.
- Add in shredded Colby-Jack cheese and mix thoroughly; set aside.
- Prepare the peppers by slicing off tops (save the tops) and carefully removing seeds and pulps. Do the same to the removed top.
- Roll the Chorizo into a spindle shape and shove point first into the pepper using a small spoon or fork-end to fill completely.
- Overfill the pepper and replace the top, removing excess from the seam.
- Finely dice the tomato and add in to the enchilada sauce. Cook sauce until boiling and tomato is soft.
- Preheat oven to 375F degrees.
- Arrange peppers in a casserole dish and baste thoroughly with enchilada sauce leaving a good amount in the dish to cook down.
- Cover and place in the oven for 45 min.
- At 45 min, turn oven off, remove casserole dish and place a slice of Monterey Jack, then a slice of Cheddar over each pepper.
- Cover, reinsert into the oven and allow cheese to heat.
- Best served over a bed of Spanish/Mexican rice with enchilada sauce poured over.
- As a side, lightly salted fried tortilla wedges with lowfat sour cream and guacamole adds a great dimension and relief for the heat of the enchilada sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 4 servings | |
| Calories 270 | |
| Calories from Fat 152 | 56% |
| Total Fat 16.94g | 21% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 1450mg | 60% |
| Potassium 403mg | 12% |
| Total Carbs 15.58g | 4% |
| Dietary Fiber 5.2g | 17% |
| Sugars 9.75g | 7% |
| Protein 14.66g | 23% |
