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.
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.