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Chorizo Chile Poppers
appetizer

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.
  • 25m

    prep time

  • 15m

    Cook Time

  • 221

    Calories

  • 11

    Ingredients

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Ingredients

8

Servings

  • 6 ounces fresh Mexican chorizo
  • 1 plum tomato, cored and quartered
  • 1/2 cup cooked quinoa
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh cilantro
  • 2 1/2 teaspoons McCormick Gourmet™ Ancho Chile Pepper, divided
  • 2 teaspoons McCormick® Chili Powder
  • 2 jars (10 ounces each) pickled sweet peppers, drained
  • 2 ounces queso fresco, crumbled (1/4 cup)
  • 1/4 cup Mexican crema Substitutions available
    • sour cream
  • 1 tablespoon fresh lime juice

Instructions

  • 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 (per Serving)

Reviews

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