Craving something delicious and don’t know what to eat? Cook this easy and quick recipe for some Lenten chiles stuffed with a preparation of chorizo with beans, corn, and cilantro that you will love. You can make them as an appetizer or as a snack.
2 tablespoons pitted olives, finely chopped, for the filling
1 cup tomato, finely chopped, for the filling
1/2 cups black beans, whole, cooked, for the filling
1/2 cups ear corn, yellow, shelled, for the filling
1/2 cups fresh cilantro, finely chopped, for the filling
1 cup low-fat sour cream, lactose-free, for dip
3 tablespoons olive oil, for dip
3 avocados, for dip
1/4 cups lime juice, for dip
1 cup fresh cilantro, leaves, for dip
1 pinch salt, for dip
1 pinch pepper, for dip
Preparation
10 mins
20 mins
Low
For the chiles, heat a skillet over medium heat and roast the chiles until they are completely charred, place them in a bag and let them sweat for about 15 minutes.
Remove the chiles from the bag and, using your fingers, rub them to remove the skin, open them in half being careful not to break them, remove the seeds and veins. Set aside.
For the filling, heat a pan over medium heat and cook the FUD® Cuida-t+ turkey chorizo with the onion, garlic, tomato, black beans, yellow corn, and cilantro. Season to taste with salt and pepper.
On a board, fill the chiles with the previous preparation, and set aside.
For the avocado dip, blend the sour cream with olive oil, avocado, lime juice, cilantro, salt, and pepper until you obtain a smooth mixture.
Serve the chiles on a plate and accompany with the avocado dip. Enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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