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Add a photoServings: 10
Ingredients
- 1/2 lb chorizo sausage or possibly bulk pork sausage
- 1 x garlic clove chopped or possibly pressed
- 3/4 tsp grnd cumin
- 1/2 tsp dry oregano
- 1/2 lb mushrooms rinsed
- 2 pkt frzn spinach - (10 ounce ea) thawed
- 2 c. soft bread crumbs
- 1/2 c. shredded jack cheese Salt to taste
- 1 lrg egg
- 10 x fresh Anaheim (Calif or possibly New Mexico) or possibly poblano chilies (to 12/ abt 2 ounce ea)
Directions
- Remove and throw away sausage casings. Crumble meat in a 12- to 14-inch frying pan over medium-high heat. Add in garlic, cumin, and oregano. Stir often till sausage is lightly browned, 8 to 10 min. Drain and throw away fat.
- Meanwhile, trim and throw away discolored mushroom stem ends. Chop mushrooms. Add in to sausage mix. Squeeze moisture from spinach and add in to sausage mix. Stir often over high heat till mix begins to brown, about 10 min longer. Remove from heat. Stir in bread crumbs and cheese. Season to taste with salt. Add in egg and mix well.
- Rinse and drain chilies. From stem to tip, cut each chili open lengthwise. Ease open chili and carefully pull out and throw away seeds and veins. Fill chilies equally with chorizo stuffing, packing it in firmly. Lay chilies, slit-side up, in a single layer in a 10- by 15-inch pan.
- Bake in a 400 degree oven till chilies are soft and tinged with brown, about 25 min. With a wide spatula, transfer to a platter.
- This recipe yields 10 to 12 servings.
- Comments: Up to 1 day ahead, stuff chilies, cover, and chill. Uncover to bake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 10 servings | |
| Calories 218 | |
| Calories from Fat 96 | 44% |
| Total Fat 10.75g | 13% |
| Saturated Fat 3.71g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 489mg | 20% |
| Potassium 410mg | 12% |
| Total Carbs 19.31g | 5% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.12g | 1% |
| Protein 11.76g | 19% |
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