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Panini Rajas

Makes: 4 servings
Serving size: 1 sandwich
Prep 20 mins Roast 425° 20 mins Stand 30 mins Cook 2 mins  per batch
Panini Rajas
  • 31
  • 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)

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.

2. 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.

3. 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.

4. 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.

From the Test Kitchen*
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Panini Rajas)
  • Servings Per Recipe 4,
  • cal. (kcal) 585,
  • Fat, total (g) 29,
  • chol. (mg) 73,
  • sat. fat (g) 14,
  • carb. (g) 57,
  • Monounsaturated fat (g) 7,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 5,
  • pro. (g) 24,
  • vit. A (IU) 729,
  • vit. C (mg) 291,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 157,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 887,
  • Potassium (mg) 446,
  • calcium (mg) 434,
  • iron (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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