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. 


  • 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


  • 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.


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

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