All you need:
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:
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.
Stir in Gouda cheese and cream cheese. Stuff chorizo mixture into pepper halves, about 1 tablespoon each. Top with crushed tortilla chips.
Preheat grill for direct heat over medium heat. Add peppers to grill rack and grill for about 5 minutes or until heated through.
Remove to a serving platter. Sprinkle with Mexican cheese and cilantro. Serve immediately.
Nutrition information per serving:
Dietary Fiber: 0g
Saturated Fat: 3.5g
Trans fats: 0g
Daily nutritional values:
4% vitamin A
25% vitamin C