Chorizo-Stuffed Chillies with Coriander Dip Recipe

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.

Serves 4 as a snack - 10 mins to prepare and 20 mins to cook, plus cooling - 22 calories / serving

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

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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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