Chorizo Chile Poppers

A twist on chile rellenos – stuffed and roasted jalapeño peppers – this recipe uses mild pickled peppers instead. A filling made with Mexican chorizo sausage, ancho chile pepper and chili powder makes these great bite-size party fare.

Serves: 8
25 mins Prep time 15 mins Cook time
25 mins Prep time
15 mins Cook time
  • Preheat oven to 375°F. Place chorizo, tomato, quinoa, garlic, cilantro, 2 teaspoons of the ancho chile pepper and chili powder in food processor; cover. Process until well blended.

  • Fill each pepper with 1 heaping teaspoon chorizo mixture. Top with crumbled queso fresco. Place peppers on foil-lined baking pan.

  • Roast 10 to 15 minutes or until filling is cooked through (internal temperature of 165°F). Mix Mexican crema, lime juice and remaining 1/2 teaspoon ancho chile pepper. Serve with Chorizo Chile Poppers.

Nutrition information

(Amount per serving)

  • 221Calories: 221Cholesterol: 36mg
  • Sodium: 438mgProtein: 5g
  • Total Fat: 13gFiber: 2g
  • Carbohydrate: 21g