• 3 Ratings
Source: Better Homes and Gardens




Instructions Checklist
  • Preheat oven to 425°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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.


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

585 calories; 29 g total fat; 14 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 73 mg cholesterol; 887 mg sodium. 446 mg potassium; 57 g carbohydrates; 4 g fiber; 5 g sugar; 24 g protein; 0 g trans fatty acid; 729 IU vitamin a; 291 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 157 mcg folate; 1 mcg vitamin b12; 434 mg calcium; 6 mg iron;


3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1