Chorizo Stuffed Mini Sweet Peppers + Nachos
We had some friends over Saturday evening for an impromptu happy hour. I was told by my friends to keep it simple. Now that easy for me to do. A few weeks ago I found this tube of Cacique chorizo at the grocery. When I saw it I thought about making either stuffed jalapeno’s or mini sweet peppers.
I had bought a bag of mini sweets earlier in the week, so that was the obvious choice. I have used mini sweets in many dishes. I usually grill them. Not typically spicy but have a little heat when grilled. They worked perfect for my Chorizo Stuffed Mini Sweet Peppers. Bite size and not to hot. I added tomatiloes to the recipe.
Here is some information about tomatiloes If you are unfamiliar.
Tomatillos are also called “tomate verde” in Mexico (which means green tomato) and are considered a staple in Mexican cooking. Tomatillo is a member of the nightshade family, related to tomatoes. It now grows everywhere in the Western Hemisphere and is common in Texas gardens. The fruit of the tomatillo is green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They grow to maturity inside of a husk. They can range in size from about an inch in diameter to the size of apricots. They are covered by a papery husk which may range from the pale green color of the fruit itself to a light grocery-bag brown. The husks are inedible and should be removed before use.Read more about tomatillos at Whats Cooking America
After stuffing the peppers I had some sausage mixture leftover so I decided to make mini nachos, using Tostitos® Scoops!®. I tried the organic scoops for the first time and liked the flavor. The adults loved the peppers and the kids and adults both loved the mini nachos. I also grilled some chicken wings, to go along with the peppers and mini nachos. Easy fun night.
This is a very easy recipe that could be put together for a last-minute get together.
- 5 slices of bacon chopped
- 9 oz Cacique chorizo pork sausage (If you cant find this other bulk chorizo will work, casing removed)
- 1/2 cup onion chopped
- 1 tbsp taco seasoning
- 2 Tomatillos husked and diced
- 1 can green chilies
- 8 oz Rosarita spicy jalapeno refried beans (Regular refried beans will also work but I like the additional spicy kick)
- 8 oz light cream cheese softened
- 1 lb Sweet Mini Peppers from Wilson Produce
- 1 cup Cabot Colby-Jack cheese shredded
- 2 green onions (green parts only, sliced thin)
- In large pan, saute bacon until crisp. Remove from pan and drain on paper towels.
- Add onion, taco seasoning and chorizo to pan.
- Cook on medium high heat for 6-8 minutes until onions are translucent and sausage is cooked, stirring often.
- Stir in Tomatillos and green chilies, cook for 4 minutes.
- Stir in re-fried beans and reserved bacon, cook for 2 minutes.
- Remove from heat and fold in softened cream cheese, until combined.
- Preheat broiler.
- Cut peppers in half. Remove seeds, ribs and stems.
- Stuff peppers with 1-2 tablespoon of sausage mixture.
- Top with shredded cheese. Place peppers on aluminum foil lined sheet pan.
- Broil for 4-5 minutes, six inches away from broiler, until cheese is melted and bubbly.
- Garnish with sliced green onions
By Quinn Caudill for DadWhats4Dinner.com © May 2016
Please join me and bring your recipes and DIY projects to Throwback Thursday’s!
I also will be bringing my Chorizo Stuffed Mini Sweet Peppers recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties Page for other great places to find new recipes.
If you like Chorizo Stuffed Mini Sweet Peppers you will love my~>
Quinn is the author, photographer and recipe designer over at DadWhats4Dinner. He enjoys cooking for family and friends and being creative in the kitchen. He makes ordinary everyday food extraordinary. He lives just north of Cincinnati with his wife of 23 years, three kids and three cats. His kids have well developed palates and his youngest daughter is now working with him on the blog, creating recipes for her own page “Cooking with Ella“. Follow him on: Facebook, Pinterest, Twitter or Instagram.