Stuffed Texas Onions Toluca

Stuffed Texas Onions Toluca Source: Hometown Cooking Ingredients 4  Texas Spring Sweet or other sweet onions (4 inches in diameter each) 4 ounces chorizo 4 ounces lean ground beef 1/4 teaspoon salt 1/4 teaspoon pepper 4 slices Muenster, Gruyere, or Mexican goat cheese (1 ounce each) 4  flour tortillas 1/3 cup picante sauce 1/3 cup guacamole Directions: 1. Remove a slice from top (stem end) of each onion so it sits flat. Starting at opposite end (root end), hollow each onion, leaving about a 1/2-inch-thick shell. Place onions in a steamer basket. Place in a Dutch oven over boiling water; cover and steam 20 minutes. Remove; cool until easy to handle. 2. Meanwhile, for filling, in a medium saucepan cook and stir sausage, ground beef, salt, and pepper about 10 minutes or until meat is brown. Drain in colander. 3. Arrange onions in an 8x8x2-inch baking pan. Spoon sausage filling into onions. Top each onion with a cheese slice. Bake in a 350 degree F oven for 10 minutes. Wrap tortillas in foil and heat in the oven alongside onions for 10 minutes. Remove onions and tortillas from oven. Adjust oven rack so onions will be 5 to 6 inches from heat. Turn oven to broil. Broil onions 2 to 3 minutes or until cheese begins to turn light brown. Place one tortilla on each plate. Top each with an onion. Serve with picante sauce and guacamole.

Makes 4 servings.

4 inches in diameter.
 * Note: If onions are too large, peel off outer layers until they are

Dietary exchanges: 1-1/2 starch, 2 vegetable, 2 high-fat meat, 2 fat. Nutritional facts per serving

calories: 483, total fat: 28g , saturated fat: 13g , cholesterol: 69mg, sodium: 1149mg , carbohydrate: 33g , fiber: 1g , protein: 23g

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 * Catsrecipes Y-Group