Stuffed Chilacas with Cheese and Chorizo

Brenda Villagomez
Prepare this delicious recipe for Stuffed Chilacas with Cheese and Chorizo. Make some tasty tacos with this type of stuffed chili filled with chorizo, corn, and asadero cheese. This dish is perfect for a barbecue, as it pairs very well as a complement to meat cuts. In this Stuffed Chilacas with Cheese and Chorizo recipe, we use asadero cheese, but you can also use manchego cheese, which melts well and mixes nicely with chorizo. We recommend serving with flour tortillas and hot sauce.
Reviewed by Editorial Team of Kiwilimón
4
|
2 comentarios
206
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 4 chilaca chiles
  • 1 cup chorizo
  • 1/2 cups onion, finely chopped
  • 1/4 cups corn kernels
  • 2 cups asadero cheese, cut into strips
  • flour tortillas, to accompany
  • salsa, to serve
Preparation
35 mins
20 mins
Low
  • Roast the chilacas on a griddle over high heat until they are almost black. Remove and place them in a plastic bag. Let them rest for 15 to 20 minutes to steam.
  • Remove the chiles from the bag and, using a knife, carefully remove the skin. Open them lengthwise in the middle and devein thoroughly, removing the seeds and setting them aside.
  • Cook the chorizo over medium heat until it is fried, add the onion and cook for a few minutes, add the corn kernels and season.
  • Stuff the chilacas with chorizo, cover with strips of asadero cheese, and wrap with aluminum foil.
  • Cook on a griddle over low heat until the cheese melts completely. Serve hot and accompany with flour tortillas and sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by