A twist on chile rellenos, mild pickled peppers are filled with Mexican chorizo sausage, ancho chile pepper and chili powder, making a perfect bite-sized appetizer.
This recipe was developed for the Flavor Forecast: Looking Back to Look Forward. Ingredients Servings 4 8 24 48 80 100 Prep | Serves 4 6 oz Mexican Chorizo , fresh 1/2 cup Plum Tomato, cored, quartered 1/2 cup Quinoa, cooked 2 tbsps Cilantro, chopped 2 tsps McCormick Culinary ® Ancho Chile Pepper, Ground 2 tsps McCormick Culinary ® Chili Powder, Choice 1 tsp Garlic, minced 20 each Pickled Sweet Cherry Peppers 1/4 cup Queso Fresco , crumbled 1/4 cup Mexican Crema 1 tbsp Lime Juice 1/2 tsp McCormick Culinary ® Ancho Chile Pepper, Ground Procedure Prep In a food processor combine chorizo, tomato, quinoa, cilantro, first amount of ancho chile, chili powder, and garlic. Pulse until ingredients are evenly distributed. Transfer mixture to piping bag.
Fill each pepper with chorizo mixture and top with crumbled queso fresco. Hold refrigerated for service. In a bowl whisk together Mexican crema, lime juice, and second amount of ancho chile. Place in squeeze bottle and hold refrigerated for service.
Service Set oven to 375°F. For each serving, place 5 stuffed peppers on a sizzle platter. Roast until filling reaches an internal temperature of 165°F.
Plate as desired and drizzle with seasoned Mexican crema. Serve hot. CHEF’s TIP!
This is a great option for buffets and cocktail hours. Roast off peppers are once and serve in a chafing dish or as a passed hors d'oeuvres!