Quinoa & Chorizo Stuffed Chiles

Quinoa & Chorizo Stuffed Chiles
  • Cook Time
  • Prep Time
  • 2Servings


  • 4 large mild or spicy chile peppers
  • 12 ounces fresh chorizo, crumbled and cooked
  • 1 cup cooked quinoa or rice
  • 1 cup queso fresco cheese
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • 1 thinly sliced red jalapeno or Fresno chile


Preheat the oven to 400 degrees . Cut a long strip out of one side of each chile, keeping the stem and tip intact. Remove the seeds. In a large bowl, combine the chorizo, quinoa, 1/2 cup cheese and 1/2 cup cilantro. Divide the filling among the chiles; place on a baking sheet. Roast until the chiles are tender and the filling is browned, about 25 minutes. Top with the sliced jalapeno, the remaining cheese and some chopped cilantro.