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Chorizo-stuffed chillies with coriander dip recipe

2 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
Gluten-free

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

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

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

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.

See more Snack recipes