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.
Pre heat the oven to 190°C, 375°F, Gas Mark 5.
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.
Fill each pepper with 1 heaped tsp of the chorizo mixture. Top with crumbled queso fresco, then place peppers on foil-lined baking pan.
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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