Cachucha Peppers Stuffed with Green Mexican Chorizo

Name: Cachucha Peppers Stuffed with Green Mexican Chorizo
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Latin American, American, Mexican
Ingredients: 6 green sweet small peppers; 6 tbsp Mexican chorizo, green; 1 tsp olive oil; 2 each scallions (white and green parts, thinly sliced); 2 tbsp cilantro (finely chopped); 2 Serrano; 1 clove garlic (finely chopped); 1/2 cup heavy whipping cream; 1/8 tsp dry red chili (flakes); 1/4 tsp kosher salt; 2 tbsp Asadero cheese (or any other melting cheese of your choice)

5 steps

Prep:5minCook:5min

Cachucha (or Ají dulce "sweet chili") peppers are very flavorful and complex with a clean and fresh grassy note. They are slightly crunchy when cooked. There is no heat in them at all. Green Mexican chorizo is a regional Mexican specialty and is not available in Central Texas. I suspect it is not even available in Mexico outside the Toluca region. Luckily, we have all the ingredients we need to make it at home, and it’s straightforward and quick. See my "Green Mexican Chorizo" recipe for instructions. Cachucha peppers make an attractive and delicious appetizer or small dish when served with chili con queso sauce. Once you cook and taste them, more great ideas will come to your mind.

Updated at: Thu, 17 Aug 2023 12:03:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories382.9 kcal (19%)

Total Fat33.6 g (48%)

Carbs13.1 g (5%)

Sugars6.7 g (7%)

Protein10.3 g (21%)

Sodium560.7 mg (28%)

Fiber3.8 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

6peppers

green, sweet, small

6 TbspMexican chorizo

green

for chili con queso

1 tspolive oil

2scallions

white and green parts, thinly sliced

2 Tbspcilantro

½ cupheavy whipping cream

⅛ tspdry red chili

flakes

¼ tspkosher salt

2 TbspAsadero cheese

or any other melting cheese of your choice

Instructions

Step 1

Prepare 6 cachucha peppers for stuffing. Clean, cut the stem, remove seeds. Prepare ingredients for the sauce. Cut 2 cachucha peppers in half across their widest part, remove seeds, and finely chop them. Remove the root part of scallions and finely slice them. Wash and finely chop fresh cilantro. Measure the cream and grated cheese.

Step 2

Stuff 6 peppers with green Mexican chorizo.

Step 3

Fill saute pan with water 1/2" deep, add salt, and bring to simmer. Arrange peppers stuffing up, add stems, cover with lid, and steam for 5 minutes on low heat.

Step 4

Meanwhile, make the sauce. Heat a skillet with 1 tsp of oilive oil on meaduim heat. Add scallions, peppers, and garlic and saute for about 30 seconds until sweet, tender, and bright green. Add cream and bring to simmer. Turn the heat to low, season to taste and let flavors to develop.

Step 5

After 5 minutes of steming, turn off the heat under the pan, keep the lid on. Add grated cheese to the sauce and stir while it is melting. Spoon it on the bottom of two warm serving plates. Arrange stuffed peppers and put stems on top.

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