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Chorizo-stuffed chillies with coriander dip recipe
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Try these spicy stuffed chillies for an easy snack idea. Filled with crisp chorizo and creamy soft cheese and paired with a cooling coriander dip, they're great for sharing with a crowd or serving as a simple starter. See method
Ingredients
- 100g diced chorizo
- 120g light soft cheese
- 4 spring onions, finely chopped
- 1 lime, zested, plus 1 tsp juice
- 1 garlic clove, crushed
- 15g fresh coriander, finely chopped
- 6 red chillies
- 20g mature Cheddar cheese, finely grated
For the dip
- 150ml half-fat soured cream
- 1 tsp lime juice
- 1 tbsp chopped fresh coriander leaves
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
915kj
22kcal
1%
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Fat
17g
24%
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Saturates
8g
41%
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Sugars
3g
3%
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Salt
1.8g
29%
of the reference intake
Carbohydrate 4.7g
Protein 12.6g
Fibre 0.8g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Dry-fry the chorizo in a frying pan until it starts to crisp and release its oils. Leave to cool, then mix with the soft cheese, spring onion, lime zest and juice, the garlic and 2 tsp chopped coriander; season.
- Halve the chillies lengthways and carefully scoop out the seeds and membrane; discard. Arrange the chilli halves on a lightly oiled baking sheet and fill each with the chorizo cheese mix. Sprinkle over the Cheddar and bake for 20 mins, covering with foil for the final 5 mins to prevent them browning too much.
- Meanwhile, mix the dip ingredients in a small bowl, with a little seasoning.
- Serve the chillies garnished with the remaining coriander and the cooling dip on the side.
Tip: Mellow the heat of the chillies by blanching them whole in a pan of boiling water for 2 mins, before halving and deseeding.
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