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Chilaca Peppers Stuffed with Cheese and Chorizo

35 mins
20 mins
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Prepare this delicious recipe of Chilaca Peppers Stuffed with Cheese and Chorizo. Make some delicious tacos with this type of chile stuffed with chorizo, corn and cheese asadero. This dish is perfect for a barbecue, since it combines very well as a complement for various cuts of meat. In this recipe for Chilaca Peppers Stuffed with Chorizo and ​​Cheese, we use grilled cheese, but you can use manchego cheese that also melts and mixes well with the chorizo. To serve, we recommend you use flour tortillas and hot sauce.
Learn more about Brenda Villagomez


4 portions
  • 4 chilaca chilli peppers
  • 1 cup sausage
  • 1/2 cups onion, finely chopped
  • 1/4 cups whole corn kernels
  • 2 cups asadero cheese, cut into strips
  • enough flour tortillas, To accompany
  • enough sauce, for serving


Grill the chilacas on a high heat until they are almost black. Remove and place them in a plastic bead. Let them rest 15 to 20 minutes to sweat.
Remove the chiles from the bag and with the help of a knife, carefully remove the skin. Open in the middle and devein well, remove the seeds and reserve.
Cook the chorizo ​​over medium heat until fried, add the onion and cook a few minutes, add the corn and season.
Stuff the chilacas with the chorizo, cover with the cheese asadero in strips and wrap with aluminum foil.
Cook over a low heat until the cheese melts completely. Serve hot and serve with flour tortillas and salsa.


It is served with flour tortillas, beans and salsa.


When opening the chilacas, you must do it carefully, since they are very thin and can easily break.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (2)
Lore Garcia
11/06/2019 09:12:45
Gracias por la receta, por qué no sabía qué hacer de comer👍
09/06/2019 00:36:25
Gracias por esta receta se ve exquisita

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