Chorizo-stuffed chillies with coriander dip

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

  • 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.

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