Cheesy Chorizo Stuffed Chiles

These cheesy chorizo stuffed chiles are an easy and tasty appetizer that’s fairly low carb too. The spicy chorizo and the melty cheese make these peppers a winner with only 5 ingredients!

And the peppers keep coming in our garden and here I am making more recipes with them. This is one I’ve been wanting to make for quite some time though but I could not find soft chorizo anywhere. Then one day my nephew told me he saw it at Walmart and I ran out and bought some to make these cheesy chorizo stuffed chiles. They turned out great and I only used 5 ingredients!

If you are like me and still have a flowing chile pepper crop coming in, you might want to try my buffalo chicken stuffed peppers or my buffalo blue cheese stuffed peppers. As you can we like just about anything buffalo!

Oh I have to confess I didn’t really make these, my hubby did. I bought the ingredients but he cleaned and stuffed the peppers and I assembled them. I guess it was a combined effort. The filling is chorizo (the soft kind, not the hard-like-salami kind) and Monterey jack cheese. When you’ve stuffed them all, you pour a jar of salsa on top along with some shredded cheddar cheese. Bake until the peppers are cooked which is about 40 -50 minutes.

Cheesy Chorizo Stuffed Chiles

These would be great for a party or football game. I took them to a labor day party along with my rainbow Mexican corn salad. I hope you like these as much as we did. The nutrition was a bit hard to figure out as it was really hard to find nutrition for Anaheim peppers. So my best estimate on nutrition for 1 pepper is:

161 cals / 10.8g fat / 11.0g carbs / 2g fiber / 9.6g protein = 9g net carbs

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Cheesy Chorizo Stuffed Chiles

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 21

Author Denise Wright (MyLifeCookbook.com)

Ingredients

• 21 Anaheim chiles cleaned and cored
• 12 oz chorizo
• 3 cups Monterey Jack cheese shredded
• 24 oz salsa
• 1 cup cheddar cheese shredded

Instructions

1. Preheat oven to 350 degrees F.
2. Mix chorizo and Monterey jack cheese and stuff all of the peppers.
3. Place into a baking dish and cover with salsa.
4. Top with cheddar cheese and cover with aluminum foil.
5. Bake for 40 minutes and check to see if a fork can go through the peppers. If not done, cook for 10 more minutes.
6. Take off foil and place under the broiler for a few minutes to brown the cheese.

More stuffed pepper recipes!