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.
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
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Shop ingredientsEach serving contains
- Energy
- 915kJ 22.0kcal
- Fat
- 17g
- Saturates
- 8g
- Salt
- 1.8g
- Sugars
- 3g
of the Reference intake
Carbohydrate 4.7gProtein 12.6gFibre 0.8g
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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.
- See more Snack recipes
