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Nutrition Facts
Serving Size 186 g
(Approx. 4 Servings)
Amount Per Serving
Calories 310 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 380 mg 16%
Total Carbohydrate 33 g 11%
Dietary Fiber 6 g 24%
Sugars 5 g
Protein 11 g
Vitamin A 25% Iron 15%
Vitamin C 90% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Shishito Peppers with Manchego and Chorizo
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
4  People


Recipe makes 4 Servings

2 Tbsp Aldonza Extra Virgin Olive Oil
1 cup(s) Aurelia's Spanish Style Chorizo, diced small
5 Christopher Ranch California Heirloom Monviso Peeled Garlic Cloves, slightly crushed
16 Oz Frieda's Shishito Peppers, washed and dried
1/3 cup(s) Spanish white wine
1/2 cup(s) Manchego cheese, grated
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Set a larger pot with a tight fitting lid over medium-high heat, add oil and allow to get hot.
Add chorizo and garlic cloves and stir-fry until garlic is just starting to brown on all sides. Remove garlic and discard, keep chorizo in pan.
Add peppers and stir fry until evenly cooked and beginning to brown. Season with a generous pinch of salt and pepper then add wine.
Cover pot and continue to cook for 4 to 6 minutes to allow peppers to steam and soften further.
Once liquid has mostly reduced, turn off heat and add Manchego, tossing to coat evenly. Season to taste again and serve while hot.


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