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Chorizo Chilli Peppers
Prep Time
25 Minutes
Cook Time
15 Minutes
Ingredients
11
Servings
8
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.
Ingredients
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
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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