Cheesy Chorizo-Stuffed Chiles

Swap chorizo for ground beef in these meaty, cheesy appetizers.

Cheesy Chorizo-Stuffed Chiles
Photo:

Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Christine Keely

Active Time:
25 mins
Total Time:
35 mins
Servings:
8

Were stuffed peppers a staple on your supper table growing up? If so, then this appetizer version will be a blast from the past, but with a kick!

In this spicy, bite-sized rendition of the classic recipe, Mexican chorizo stands in for sausage or ground beef, while green jalapeño and red Fresno chiles replace bulky bell peppers. Tamed with cream cheese and mild Monterey jack cheese, these melty, meaty apps are a fun, fiery twist on the original.

If your family is sensitive to spicy foods, there are several steps you can take to minimize the heat. If you’re set on using the jalapeño and Fresno chiles, be sure to scrape out all the seeds and ribs from the insides of the peppers (a spoon is a great tool for this). For even less heat, choose a mild pepper, like mini sweet peppers or even small poblano peppers.

Serve with our Bloody Mary-meets-margarita Christmas Cactus Cocktails .

Ingredients

  • 8 oz. fresh Mexican chorizo sausage , casings removed

  • 6 oz. pre- shredded Monterey Jack cheese (1 1/2 cups)

  • 4 oz. cream cheese, softened

  • 1/4 cup chopped fresh cilantro , plus more for garnish

  • 1/4 cup chopped scallions

  • 1/4 cup crushed tortilla chips (about 10 chips)

  • 6 large red Fresno chiles

  • 5 large jalapeño chiles

Directions

  1. Preheat oven to 375°F. Heat a medium skillet over medium-high. Add chorizo sausage; cook, stirring often to crumble, until browned, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain; pat with paper towels to remove as much grease as possible.

  2. Stir together cooked chorizo, Monterey Jack cheese, cream cheese, cilantro, scallions, and chips in a medium bowl.

  3. Finely chop 1 of the Fresno chiles, and set aside for garnish. Cut jalapeños and remaining 5 Fresno chiles in half lengthwise, keeping stems on, if possible. Remove ribs and seeds with a small spoon; discard. Place chile halves, cut sides up, on a parchment paper-lined baking sheet, and spoon 1 heaping tablespoon of the cream cheese mixture into each chile half, mounding a bit in center.

  4. Bake in preheated oven until cheese melts and is lightly browned, 10 to 12 minutes. Garnish with additional cilantro and reserved finely chopped Fresno chile.

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