Prep Time: 20 minutes
Cook Time: 45 minutes
- Chiles and Filling:
- 4 oz. Cacique Queso Fresco, crumbled
- 1 package (10 oz.) Cacique beef or pork chorizo
- 12 multi-colored small sweet chiles
- 1/4 cup black or golden raisins
- 1/4 cup almonds, slivered, toasted and crushed into medium pieces
- 1 small potato, either Russet or Yukon gold, peeled, 1/4-inch diced and placed in cold water
- 1 small yellow onion, fine diced
- 1/4 tsp. cinnamon, ground
- 1/4 tsp. allspice, ground
- 1 large red bell pepper
- 1 small garlic clove
- 1 tbsp. lime juice
- 1 tbsp. olive oil
- Salt and pepper to taste
- 3 oz. Cacique Queso Fresco, crumbled
- Cilantro Sprigs
For chiles: Place small chiles over open fire or BBQ and roast all sides of the chiles until the skin is completely blistered and black. Put the chiles in a small plastic bag for 10 minutes. Remove the chiles and peel the chiles, making sure not to rip the chiles apart. Cut a small slit in the side of the chiles and remove the seeds, leaving the stem on for a nice presentation. Set aside.
For chorizo mix: Cook chorizo (out of casing) and onions over medium heat for 3 minutes. Add potatoes, raisins, cinnamon and allspice, then cover and cook for 10 minutes until the potatoes are cooked. Season with salt and pepper, and then add almonds. Gently fill each chile with the chorizo mix and Cacique® Queso Fresco using a small spoon.
For sauce: Roast red bell pepper in the same fashion as the small chiles, then remove and discard the seeds and stem. Place pepper, garlic, lime juice, olive oil and salt in blender and blend until smooth.
For presentation: Preheat oven to 400F. Place the chiles on an oven safe plate or dish and bake for 15 minutes. While the chiles are baking, place the sauce in a small sauce pot, slowly bring to a simmer and check salt and pepper. Remove the chiles from the oven, spoon some of the sauce over the chiles, sprinkle with the Cacique Queso Fresco and garnish with cilantro sprigs.