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Chorizo-Nacho Pepper Poppers

     
4 Ratings
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Serves: 24 Prep time: 30 minutes
Source: Cook time: 5 minutes

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Ingredients:

  • 1/2 pound chorizo
  • 1 tbsp Hy-Vee Select olive oil
  • 1/2 c. finely chopped onion
  • 4 oz smoked Gouda cheese, shredded
  • 4 oz Hy-Vee cream cheese, softened
  • 12 mini sweet peppers, halved lengthwise and seeded
  • 1/3 c. crushed Hy-Vee nacho cheese tortilla chips
  • 1/3 c. Hy-Vee finely shredded Mexican cheese
  • 1 tbsp chopped fresh cilantro

All you do

  1. Remove casing from chorizo, if present. In a large skillet, heat oil over medium heat. Cook onion in hot oil until tender. Add chorizo. Cook until chorizo is cooked through. Drain well.
  2. Stir in Gouda cheese and cream cheese. Stuff chorizo mixture into pepper halves, about 1 tablespoon each. Top with crushed tortilla chips.
  3. Preheat grill for direct heat over medium heat. Add peppers to grill rack and grill for about 5 minutes or until heated through.
  4. Remove to a serving platter. Sprinkle with Mexican cheese and cilantro. Serve immediately.

Daily nutritional values:

4% vitamin A 6% calcium
25% vitamin C 2% iron

Nutrition information per serving:

Calories: 90 Protein: 4g
Carbohydrate: 2g Saturated Fat: 3.5g
Cholesterol: 20mg Sodium: 190mg
Dietary Fiber: 0g Sugar: 1g
Fat: 8g Trans fats: 0g
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