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Three savory stuffed apples with Chorizo and Cornbread stuffing on a wooden cutting board with apples and a sliced apple in the background. Sugar with Spice Blog

Chorizo Stuffed Apples

A savory stuffed apple recipe with rich southern flavors like cornbread, peppers, jalapeños, and chorizo.

Course Main Course, Side Dish
Cuisine American, Southern
Keyword Chorizo Stuffing, Stuffed Apples
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6 people

Ingredients

For the Stuffing

  • 1 bag Cornbread Stuffing*
  • 1 half can Whole Sweet Corn
  • 1 Bell Pepper (Orange, Red, or Green) minced
  • 1 Carrot finely chopped
  • 1 Celery Stalk finely chopped
  • 1 clove Garlic minced
  • 1 Jalapeño finely chopped
  • 2 cups Chicken or Vegetable Broth
  • 7 tbsp Butter
  • 10-16 oz Chorizo Sausage chopped into small pieces
  • 1/2 cup Pepper Jack Cheese grated

For the Apples

  • 6-8 medium-large Apples
  • 2 tbsp Olive Oil

Instructions

  1. Preheat the oven to 350°F.

Stuffing

  1. Chop the carrot, celery, garlic, bell pepper, jalapeño. Combine with the drained corn. Place in a sauté pan over medium-high heat with 2 tbsp of butter and a quick dash of olive oil. Cook until the veggies are somewhat tender to a fork.

  2. Add in the chorizo. Cook until done or warm (if pre-cooked).

  3. Combine with bread in a bowl and toss. Pour broth over the mixture and stir to moisten. Add in the pepper jack cheese. Set aside.

For the Apples

  1. Set the apples right-side up. Slice a thin layer off the top (doesn't even need to be deep enough to get the whole stem.

  2. Using a spoon or melon baller, scoop out the core of the apple and most of the flesh. Leave behind a 1/4 to 1/2 inch thick apple shell.

  3. Coat each apple with olive oil inside and out.

  4. Fill with as much stuffing as possible, letting some heap on top.

  5. Top with extra grated cheese or bread crumbs (optional).

  6. Bake on a cookie sheet in the oven for 35 minutes. Turn the baking sheet once halfway through to ensure even cooking.

  7. Serve immediately!

Recipe Notes

*if you are using Fresh Cornbread, use 4 cups fresh bread and reduce the broth to 1 cup.