Chorizo-Nacho Pepper Poppers

Recipe

Appetizer
Chorizo-Nacho Pepper Poppers

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User Rating

4 out of 5 stars
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6 ratings

Recipe Data

24
Servings
30min
Prep
35min
Total

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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.

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    Servings and Ingredients

    Ingredients
    Serves 24
    QuantityIngredientAdd
    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
    12mini sweet peppers, halved lengthwise and seeded
    c.crushed Hy-Vee nacho cheese tortilla chips
    c.Hy-Vee finely shredded Mexican cheese
    1 tbsp.chopped fresh cilantro

    Directions

    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.

    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.