Ingredients
Scale
- 8 – 12 serrano peppers
- 2 medium tomatoes, cored & cut into chunks
- 1 8-oz. package Greek cream cheese (or Neufchatel)
- 1 8-oz. package shredded Mexican blend of cheeses
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon sweet paprika
- 1/4 cup minced cilantro
- 1/4 cup fat free half & half
- 1/4 lb. chorizo (loose)
- 1/2 cup onion, peeled & chopped
- 1/2 cup chopped bell pepper
- 1 cup cooked black beans, rinsed
Instructions
- Either grill the peppers (whole) until blackened on all sides or put the hot peppers on a baking sheet and broil in the oven until the skin is blackened, flipping the peppers to blacken all sides. Remove the stems and throw the peppers with the tomatoes into a handi chopper or mini food processor and pulse until finely chopped.
- Meanwhile, put the cream cheese with the other cheese in a saucepan over low heat to melt, stirring frequently. Stir in the seasonings and chopped peppers/tomatoes, then, when melted, add the cilantro.
- Whilst the cheese is melting, cook the chorizo in a frying pan until browned, then add the onion and bell pepper and saute until the onion is soft & translucent. Stir the chorizo mixture into the cheesy goodness along with the black beans. Cook a bit longer until all is warm and wonderful. Serve warm with tortilla chips.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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