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
|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|
- 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.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 20mg
- Sodium: 190mg
- Total Carbohydrates: 2g
- Protein: 4g