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Ingredients
- 6 large banana peppers
- 2 chorizo sausages
- 1 can enchilada sauce (canned)
- Colby Jack cheese (grated)
- tomato
- cheddar cheese
- Monterey Jack cheese
Directions
- 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 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 possibly 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 till 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. Add in grated cheddar cheese over top. 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 Recipe | %DV |
|---|---|
| Recipe Size 1158g | |
| Calories 1177 | |
| Calories from Fat 669 | 57% |
| Total Fat 74.56g | 93% |
| Saturated Fat 34.36g | 137% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 5926mg | 247% |
| Potassium 1821mg | 52% |
| Total Carbs 65.75g | 18% |
| Dietary Fiber 21.8g | 73% |
| Sugars 41.18g | 27% |
| Protein 64.5g | 103% |
