Ingredients
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2 fresh poblano chile peppers
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8 ounce uncooked chorizo sausage, casings removed if present
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4 bolillo rolls, split
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¼ cup mayonnaise
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2 cup shredded Oaxaca cheese (8 oz.)
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4 tablespoon butter
Directions
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Preheat oven to 450°F. Cut peppers in half lengthwise; remove stems, seeds, and membranes.* Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast 15 minutes or until charred. Bring foil up around peppers and fold edges together to enclose. Let stand 15 minutes. Peel off and discard skins.
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Meanwhile, in a 10-inch skillet cook sausage over medium-high heat until browned. Using a slotted spoon, drain on paper towels. Wipe out skillet.
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Spread bottoms of rolls with mayonnaise. Fill rolls with pepper halves, sausage, and cheese.
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In a 12-inch skillet melt 2 Tbsp. of the butter over medium heat. Add two of the sandwiches. Weight them down with the 10-inch skillet (add a few unopened cans of food to the top skillet). Cook 2 minutes or until golden. Turn sandwiches; replace skillet and food cans. Cook 2 minutes more or until golden and cheese is melted. Repeat with remaining butter and sandwiches.
*Tip
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Nutrition Facts (per serving)
| 686 | Calories |
| 48g | Fat |
| 37g | Carbs |
| 27g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 686 | |
| % Daily Value * | |
| Total Fat 48g | 62% |
| Saturated Fat 13g | 65% |
| Cholesterol 112mg | 37% |
| Sodium 802mg | 35% |
| Total Carbohydrate 37g | 13% |
| Total Sugars 3g | |
| Protein 27g | 54% |
| Vitamin C 25.8mg | 29% |
| Calcium 305mg | 23% |
| Iron 4.8mg | 27% |
| Potassium 267mg | 6% |
| Fatty acids, total trans 1g | |
| Folate, total 76.3mcg | |
| Vitamin B-12 1mcg | |
| Vitamin B-6 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.