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Chorizo Chilli Peppers
Ingredients
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175 gram (6 ounce) chorizo
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1 plum tomato, cored and quartered
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125 gram (5 ounce) quinoa, cooked according to pack directions
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1 teaspoon Garlic Cooking Paste
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1 tablespoons Ground Coriander
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¾ teaspoon Chilli Flakes
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2 teaspoon Mild Chilli Powder
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2 jar (400g each) pickled sweet peppers, drained
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50 gram (2 ounce) queso fresco, crumbled (cow and goats milk cheese)*
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125 millilitre (4 fluid ounce) sour cream
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1 tablespoons fresh lime juice
Key Products
Instructions
- 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.
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