- 12 fresh Jalapeño chillies
- 300 g mozzarella, grated
- 100 g chorizo, chopped
- Sweet chilli sauce
- Spring onions, sliced
Split 12 fresh Jalapeño chillies and remove the seeds.
Chargrill the Jalapeños on a griddle pan for 1 minute on each side.
Stuff the chillies with 300 g grated mozzarella and 100 g chopped chorizo, then grill until the cheese melts.
Serve with sweet chilli dipping sauce and garnish with sliced spring onions.