Chorizo Chilli Peppers

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.

25 mins Prep Time 15 mins Cook Time
25 mins Prep Time
15 mins Cook Time
  • Pre heat the oven to 190°C, 375°F, Gas Mark 5.

  • 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.

  • Fill each pepper with 1 heaped tsp of the chorizo mixture. Top with crumbled queso fresco, then place peppers on foil-lined baking pan.

  • 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.