Small Family Farm CSA

We Dig Vegetables


Organic Food Community Supported Agriculture Small Family CSA

Small Family CSA Farm

Great food from people you know.

S 2958 W. Salem Ridge Road
La Farge, Wisconsin  54639

Farm Phone: 1-608-625-4178
Jillian Varney, Organic Farmer

Search Our Recipes!

Search Our Site

6 large banana peppers
2 chorizo sausages
1 can enchilada sauce (canned)
Colby Jack cheese (grated)
cheddar cheese
Monterey Jack cheese


Remove Chorizo from its casing and mash into a paste.

Add shredded Colby-Jack cheese and mix thoroughly; set aside. Prepare the peppers by slicing off tops and carefully removing seeds and pulps. Do the same to the removed top.

Roll the Chorizo into a spindle shape and shove point first into the pepper using a small spoon or fork-end to fill completely.

Overfill the pepper and replace the top, removing excess from the seam.

Finely dice the tomato and add to the enchilada sauce. Cook sauce until boiling and tomato is soft.

Preheat oven to 375F degrees.

Arrange peppers in a casserole dish and baste thoroughly with enchilada sauce leaving a good amount in the dish to cook down.

Cover and place in the oven for 45 minutes. At 45 minutes, turn oven off, remove casserole dish and place a slice of Monterey Jack, then a slice of Cheddar over each pepper.

Cover, reinsert into the oven and allow cheese to melt.

Best served over a bed of Spanish/Mexican rice with enchilada sauce poured over. Add grated cheddar cheese over top. As a side, lightly salted fried tortilla wedges with sour cream and guacamole adds a great dimension and relief for the heat of the enchilada sauce.