Torito-guac Combo Recipe
2 chile toritos with a side of guacamole (Mexican-style).
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Ingredients
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For the Toritos
For the Guacamole
Method
For the Toritos
- 1
Prepare the Poblano Peppers
Preheat your oven to 375°F (190°C). Wash the poblano peppers and make a slit down one side of each pepper without cutting all the way through, creating a pocket for the filling.
- 2
Cook the Chorizo
In a skillet over medium heat, cook the chorizo until browned and fully cooked, about 5-7 minutes. Remove from heat and let it cool slightly.
- 3
Mix the Filling
In a mixing bowl, combine the cooked chorizo, cream cheese, shredded cheddar cheese, salt, and black pepper. Mix until well combined.
- 4
Stuff the Peppers
Carefully stuff each poblano pepper with the cheese and chorizo mixture, pressing gently to seal the slit.
- 5
Wrap in Bacon
Wrap each stuffed pepper with 2 slices of bacon, securing them with toothpicks if necessary.
- 6
Bake the Toritos
Place the wrapped peppers on a baking sheet and drizzle with olive oil. Bake in the preheated oven for 25-30 minutes, or until the bacon is crispy and the peppers are soft.
For the Guacamole
- 7
Prepare the Ingredients
While the toritos are baking, cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
- 8
- 9
Add Flavorings
Add lime juice, finely chopped red onion, diced tomato, chopped cilantro, and salt to the mashed avocado. Mix well to combine.
- 10
Taste and Adjust
Taste the guacamole and adjust the seasoning with more salt or lime juice as needed.
- 11
Serve
Serve the toritos hot with a side of guacamole for dipping.
