- 4
- 20 mins
- 70 mins
Ingredients
- by 2 people
- 4 fresh poblano chile peppers*
- 16 ounces uncooked chorizo sausage links(optional)
- 1 large onion, halved and sliced
- 2 cloves garlic, minced
- 1/4 cup Mexican crema or sour cream
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon salt
- 4 bolillos or individual French rolls
- 1 tablespoon canola oil
- 8 ounces shredded queso asadero or Monterey Jack cheese (2 cups)
- 1/2 cup purchased refrigerated avocado dip (guacamole)
Preparation
Step 1
Preheat oven to 425 degrees F. Halve peppers lengthwise. Remove and discard stems, seeds, and membranes. Place peppers, cut side down, on a foil-lined baking sheet. Bake for 20 to 25 minutes or until skins are blistered and dark. Remove peppers and immediately wrap in foil or place in a new paper bag. Close tightly and let stand about 30 minutes. Peel peppers, discarding skin. Cut peppers into 1/4-inch wide strips; set aside.
In a large skillet cook chorizo (if using); remove and set aside. Add onion, and garlic to skillet and cook for 6 to 8 minutes or until meat is no longer pink and onion is tender (if not using chorizo, cook onion and garlic in 1 tablespoon canola oil). Stir in pepper strips. Stir in crema, oregano, and salt. Remove from heat.
Cut bolillos in half lengthwise. Brush tops and bottoms of rolls with 1 tablespoon canola oil. Sprinkle the cut side of each bolillo bottom with 1/4 cup shredded cheese. Split chorizo lengthwise and arrange on buns with pepper mix and more cheese.. Spread 2 tablespoons of guacamole onto cut side of the bolillo tops. Add tops to sandwiches, guacamole side down.
Place sandwiches in a preheated panini grill or on a grill pan heated over medium heat, cooking in batches if necessary. Close grill or top sandwiches on grill pan with a baking sheet topped with a heavy skillet. Cook for 2 to 3 minutes in panini grill or 2 minutes per side on grill pan or until heated through and cheese is melted.