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http://www.lifestylefood.com.au/recipes/22350/chorizo-chilli-poppers

LifestyleFOOD.com.au

Chorizo Chilli Poppers

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

  • 175g chorizo

  • 1 plum tomato, cored and quartered

  • quinoa, cooked according to pack directions

  • 1 tsp  garlic paste

  • 1 Tbsp McCormick Coriander Ground 

  • ¾ tsp McCormick ChilliFlakes Crushed

  • 2 tsp McCormick Chilli Powder Mild

  • 2 jars (400g each) pickled sweet peppers, drained

  • 50g queso fresco, crumbled (cow and goats milk cheese)*

  • ½ cup (125ml) sour cream

  • 1 Tbsp  fresh lime juice

Method

  • 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 McCormick Crushed Chillies together and serve with the Chorizo Chilli Poppers.

Notes

*Cooks Tip: if questo fresco is unavailable substitute with ricotta cheese. 

Visit www.mccormick.com.au for 12 more flavours to watch in 2014 and to explore the future of flavour with inspired recipes, photos and video.

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