Chorizo Chile Poppers

Name: Chorizo Chile Poppers
Prep time: 25 min
Cook time: 15 min
Yield: 8
Cuisine: Mexican,
Ingredients: 6 oz fresh Mexican chorizo; 1 plum tomato cored and quartered; 1/2 cup cooked quinoa; 1 clove garlic minced; 2 tbsps chopped fresh cilantro; 2 1/2 tsps McCormick Gourmet™ Chile Pepper, Ancho divided; 2 tsps McCormick® Chili Powder; 2 jars (10 ounces each) pickled sweet peppers drained; 2 oz queso fresco crumbled (1/4 cup); 1/4 cup Mexican crema; 1 tbsp fresh lime juice

A twist on chile rellenos – stuffed and roasted poblano peppers – this recipe uses mild pickled peppers instead. A filling made with Mexican chorizo sausage, ancho chile pepper and chili powder makes these great bite-size party fare.

25m

PREP TIME

15m

COOK TIME

221

CALORIES

11

INGREDIENTS

Servings: 8

Ingredients

6 ounces fresh Mexican chorizo
1 plum tomato, cored and quartered
1/2 cup cooked quinoa
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
2 1/2 teaspoons McCormick Gourmet™ Ancho Chile Pepper, divided
2 teaspoons McCormick® Chili Powder
2 jars (10 ounces each) pickled sweet peppers, drained
2 ounces queso fresco, crumbled (1/4 cup)
1/4 cup Mexican crema Substitutions available
- sour cream
1 tablespoon fresh lime juice

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 375°F. Place chorizo, tomato, quinoa, garlic, cilantro, 2 teaspoons of the ancho chile pepper and chili powder in food processor; cover. Process until well blended.
2 Fill each pepper with 1 heaping teaspoon chorizo mixture. Top with crumbled queso fresco. Place peppers on foil-lined baking pan.
3 Roast 10 to 15 minutes or until filling is cooked through (internal temperature of 165°F). Mix Mexican crema, lime juice and remaining 1/2 teaspoon ancho chile pepper. Serve with Chorizo Chile Poppers.