Chorizo Chilli Peppers

Chorizo Chilli Peppers

Chorizo Chilli Peppers

Prep Time
25 Minutes
Cook Time
15 Minutes
A twist on chilli rellenos (stuffed and roasted jalapeño peppers) this recipe uses mild pickled peppers instead. A filling made with Mexican chorizo sausage, Crushed Chillies and Mild Chilli Powder makes these great bite-size party fare.
  • 175 gram (6 ounce) chorizo

  • 1 plum tomato, cored and quartered

  • 125 gram (5 ounce) quinoa, cooked according to pack directions

  • 1 teaspoon Garlic Cooking Paste

  • 1 tablespoons Ground Coriander

  • ¾ teaspoon Chilli Flakes

  • 2 teaspoon Mild Chilli Powder

  • 2 jar (400g each) pickled sweet peppers, drained

  • 50 gram (2 ounce) queso fresco, crumbled (cow and goats milk cheese)*

  • 125 millilitre (4 fluid ounce) sour cream

  • 1 tablespoons fresh lime juice


  • 1 Pre heat the oven to 190°C, 375°F, Gas Mark 5.
  • 2 Place chorizo, tomato, quinoa, Garlic Cooking Paste, Coriander, half of the Crushed Chillies and the Chilli Powder in food processor. Cover and process until well blended.
  • 3 Fill each pepper with 1 heaped tsp of the chorizo mixture. Top with crumbled queso fresco, then place peppers on foil-lined baking pan.
  • 4 Roast in oven for 10-15 minutes, or until filling is cooked through. Mix sour cream, lime juice and remaining Schwartz Crushed Chillies together and serve with the Chorizo Chilli Poppers.