Categories: Sandwiches- Burgers- Wraps

Ingredients

• 2 large poblano peppers
• 2 large red onion, halved
• 1 roasted red bell pepper (if jarred, rinsed well and patted dry)
• 1 Tbsp. olive oil
• 1 clove garlic, crushed
• 1/4 tsp. dried leaf thyme
• 1/2 tsp. salt1 or 2 (9 oz.) pkg. fully cooked chorizo sausages
• 4 French rolls or sausage buns
• 3 to 4 Tbsp. mayonnaise
• 4 oz. Monterey Jack, Chihuahua or brick cheese, thinly sliced
• Chopped fresh cilantro

Directions

1. Cut the poblanos in half lengthwise. Remove the core and seeds. Cut peppers crosswise in half again, then cut into 1/4 inch strips. Cut the onion halve into 1/4-inch wide wedges or slices. Cut the roasted red pepper into 1/4-inch wide strips about the same length as the poblano.

2. heat a large skillet over medium heat until hot. Add oil, poblano strips and onion slices. Cook over medium heat, stirring often, until vegetables soften and onion turns golden, about 7 minutes. Stir in red bell pepper and garlic. Cook 1 to 2 minutes more. Set aside. (Mixture can be refrigerated up to several days. Use at room temperature.)

3. Split sausages lengthwise nearly in half. Nestle the sausages into the pan with the pepper mixture, and heat through over medium, about 2 minutes. Remove from heat.

4. Heat broiler. Split the rolls lengthwise about three-quarters of the way through. Place the rolls cut side down on a baking sheet, and broil to toast them lightly, about 1 minute. Do not walk away, or they may burn.

5. Spread the mayonnaise on the cut side of each roll, and broil to toast that side, about 1 minutes. Top each roll with 1 or 2 sausages. Pile about 1 quarter of the poblano mixture over the sausages in each roll. Top with a quarter of the sliced cheese. Broil, 6 inches from heat source, until cheese is melted and golden, about 2 minutes. Sprinkle with cilantro, fold in half and serve right away.

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