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Cheesy Chorizo-Stuffed Chiles
Crispy on the outside and bubbling with melted cheese, these colorful stuffed chiles pack a serious flavor punch. Fresh Mexican chorizo brings a rich, smoky heat that cuts right through the creamy blend of Monterey Jack and cream cheese. You'll find a surprising crunch hidden inside the filling thanks to crushed tortilla chips. They're the ultimate savory bite when you need something bold and satisfying to share.
Equipment
- Oven
- Skillet
- Baking sheet
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. Cook for 6 to 8 minutes, stirring frequently to break the meat into crumbles until browned.
- 2Transfer the cooked chorizo to a paper towel-lined plate and pat it dry. Removing excess grease keeps the filling from becoming oily and separating during baking.
- 3Combine the drained 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 garnish. Slice the jalapenos and the remaining five Fresno chiles in half lengthwise, leaving the stems attached so the peppers hold their shape. Scoop out the ribs and seeds using a small spoon, then arrange the hollowed halves cut-side up on a parchment-lined baking sheet.
- 5Fill each chile half with one heaping tablespoon of the chorizo and cheese mixture, creating a slight mound in the center.
- 6Bake 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.
Notes
- Make ahead: You can mix the chorizo and cheese filling up to 2 days in advance and store it in an airtight container in the fridge.
- Prep tip: Wear gloves when slicing and seeding the chiles to protect your hands from the spicy oils.
- Substitution: If you can't find Fresno chiles, use extra jalapenos or substitute mini sweet peppers for a milder option.
- Reheat: Warm leftover stuffed chiles in a 350°F oven for 5 to 7 minutes until the cheese is bubbly again.