We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Chorizo-stuffed chillies with coriander dip

Chorizo-stuffed chillies with coriander dip recipe

0 ratings

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

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

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

Each serving contains

  • Energy

    915kj
    22kcal     1%

  • Fat

    17g 24%

  • Saturates

    8g 41%

  • Sugars

    3g 3%

  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 4.7g Protein 12.6g Fibre 0.8g

Method

  1. 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.
  2. 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.
  3. Meanwhile, mix the dip ingredients in a small bowl, with a little seasoning.

  4. 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.

See more Snack recipes

You may also like

Be the first to comment

blog comments powered by Disqus