Recipe
Author
Hy-Vee Test Kitchen
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Description
Chorizo powers these mini sweet pepper poppers. A coarsely ground sausage used extensively in Mexican cooking, chorizo gets a serious flavor boost from chili powder and other spices. Gouda cheese adds a rich, tangy bite, while the peppers are surprisingly mild. Pair with an English Barleywine beer or Malbec wine.
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| ½ lbs. chorizo | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| ½ 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 | ||
| ⅓ c. crushed Hy-Vee nacho cheese tortilla chips | ||
| ⅓ c. Hy-Vee finely shredded Mexican cheese | ||
| 1 tbsp. chopped fresh cilantro |
Directions
- 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 facts
Servings
90 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 20mg
- Sodium: 190mg
- Total Carbohydrates: 2g
- Protein: 4g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 25%
0%
Iron 2%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Back to School 2014.