Name: Chiles Stuffed with Chorizo
Prep time: 30 min
Cook time: 20 min
Yield: 10
Cuisine: Mexicana
Ingredients: 15 cuaresmeño chiles; 3 turkey chorizo Fud® cuida-t+; 1/2 cups onion, finely chopped, for the filling; 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.