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Cheesy Chorizo-Stuffed Chiles
These savory appetizers feature fresh Mexican chorizo and melted cheese packed into bright red Fresno and green jalapeno peppers. The filling combines creamy Monterey Jack and cream cheese with crushed tortilla chips for an unexpected crunch. These colorful stuffed peppers are an excellent choice for game day gatherings or casual weekend entertaining. The rich, spicy pork sausage balances perfectly against the creamy cheese and the roasted heat of the fresh chiles.
Ingredients
- 8 oz. fresh Mexican chorizo sausage, casings removed
- 1½ cups preshredded Monterey Jack cheese (6 oz.)
- 4 oz. cream cheese, softened
- ¼ cup chopped fresh cilantro, plus more for garnish
- ¼ cup chopped scallions
- ¼ cup crushed tortilla chips (about 10 chips)
- 6 large red Fresno chiles, divided
- 5 large jalapeño chiles
Instructions
- 1Preheat the oven to 375°F. Warm a medium skillet over medium-high heat, then add the chorizo and cook for 6 to 8 minutes, stirring frequently to break the meat into crumbles until browned.
- 2Move the cooked chorizo to a plate lined with paper towels to drain. Pat the meat with additional paper towels to absorb the excess grease.
- 3Combine the cooked chorizo, Monterey Jack cheese, cream cheese, cilantro, scallions, and crushed tortilla chips in a medium mixing bowl.
- 4Mince one of the red Fresno chiles and set it aside for the final garnish. Slice the jalapenos and the remaining five Fresno chiles in half lengthwise, leaving the stems attached.
- 5Scoop out the ribs and seeds using a small spoon and discard them. Arrange the hollowed chile halves with the cut sides facing up on a baking sheet lined with parchment paper.
- 6Fill each chile half with one heaping tablespoon of the chorizo and cheese mixture, creating a slight mound in the center.
- 7Bake the stuffed peppers for 10 to 12 minutes until the cheese melts and develops a light brown crust. Top the hot chiles with the reserved minced Fresno chile and extra fresh cilantro before serving.