Do you remember awhile back I made this awesome Tequila Spiked Pimento Cheese? It was right around the Superbowl. It inspired me though and I loved it so much I started using it in other recipes!
I made killer Pimento Cheese Fries, and a Grilled Turkey & Pimento Cheese Sandwich that was incredible! You have to use a light hand with the Pimento Cheese in that one. I stuffed burgers using my Juicy Lucy recipe. Awesome!
But I wasn’t done. Not by a long shot. See I’d bought Mini Peppers for another recipe and had some Mexican Chorizo on hand…well, you can draw the fateful conclusion to this on your own. The folks inhaled these, btw, and so did I.
While these really aren’t “lookers” mainly because that Pimento Cheese is so ooey, gooey, melty, they were some of the best stuffed peppers, evah! Maybe a sprinkle of parsley would have helped? Or cilantro? A better photographer? I’ll take great taste over looks any day, how ’bout you?
Luckily, although football’s over, we have plenty of basketball left! Go Timberwolves! And Go Pimento Cheese & Chorizo Stuffed Peppers!
These peppers usually come about 24 or so to a package; when they first appeared at stores, they were pretty pricey. While the price has come down, search for these peppers on sale, especially around big Game days. If you have an Aldi nearby, check there for a great price. If chorizo’s outrageous or not available, make your own. Super easy with a food processor.
And by the way, if you’re not wild about using the Tequila Spiked Pimento Cheese, try my Roasted Red Pepper & Jalapeno Spread, your own favorite or a store-bought Pimento Cheese.
Pimento Cheese & Chorizo Stuffed Peppers
- 1 package of mini bell peppers, washed, cleaned of seeds and cut in half lengthwise
- 3/4 cup pimento cheese, Tequila Spiked, Roasted Red Pepper & Jalapeno or packaged
- 1 8 ounce block cream cheese, softened at room temperature
- 4 – 6 ounces of Mexican chorizo, cooked and crumbled
Preheat oven to 425 degrees. Prepare a baking tray by lining with aluminum foil.
Mix together pimento cheese, cream cheese and chorizo. Fill peppers. Place on baking tray.
Bake until melted and peppers are tender, about 15 minutes. May be placed under the broiler for a minute or two to brown top if desired.
Allow to sit for a few minutes to firm up and cool slightly before removing from tray.
- When cutting peppers, note how it lays naturally and cut horizontally. The peppers will stand up better. Prop against each other on the tray.
- A piping bag makes quick work of filling the peppers.
- May be made ahead to the point of baking and refrigerated.
from the kitchen of www.frugalhausfrau.com
You know I’ll be bringing this to our Throwback Thursday #26 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!