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Banana Pepper Enchiladas


  • Total Time: 45 minutes

Ingredients

Scale
  • 6 ounces chorizo, optional
  • 6 ounces pepper jack or other melting cheese, grated
  • 8 medium mild banana peppers, tops cut off and seeds removed
  • 8 flour or corn tortillas, roughly the same length as the peppers
  • 1 can (15 ounces) red enchilada sauce

Instructions

  1. Preheat oven to 375F. In a large skillet, crumble and cook the chorizo over medium-high heat until browned and cooked through. Let cool slightly, then combine with the shredded cheese.
  2. Using your fingers and/or a spoon, stuff as much of the cheese mixture as possible into the peppers. Wrap each stuffed pepper in a tortilla (microwaved for extra softness if needed) and place in a baking dish. When all the peppers are wrapped, pour the enchilada sauce over the whole dish.
  3. Bake the peppers for 30 minutes until the peppers are soft and the cheese has melted. Serve with cilantro and/or sour cream if you'd like.
  4. Enjoy!

Notes

  • For a vegetarian version, skip the chorizo and any associated steps or sub soyrizo.
  • Prep Time: 15
  • Cook Time: 30

Nutrition

  • Serving Size: 4
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