Chorizo Tapas Skewers + 3 EASY ways to Roast Bell Peppers!

Made with peppers, Manchego cheese and stuffed olives, these skewers come together in a matter of minutes! PLUS 3 ways to Roast Bell Peppers on your grill, your stovetop or your oven!

Made with peppers, Manchego cheese and stuffed olives, these skewers come together in a matter of minutes!  Plus 3 EASY ways to Roast Bell Peppers on your grill, your stovetop or your oven!

Quick and easy Chorizo Tapas Skewers will add some spice to your holiday party offerings and are guaranteed to be a hit! On the off chance these are not flying off the tray and into your guest’s mouths, feel free to invite me over! I will make sure every last one is eaten!

I had the absolute best weekend in Chicago the last few days. I got to spend five days with my best friend from college, further cementing our best friend forever status and I spent three of those days meeting some of the coolest food bloggers ever at the BlogHer Food conference in Chicago.

Since I am still catching up on the absolute whirlwind of the last week I figured it was only appropriate to share one of my favorite appetizers I make for holiday parties that takes just minutes to make. If you’ve been a reader for a while I know what you are thinking….SKEWER! Like the Halloween Candy Skewers and the Italian Antipasto Skewers these Chorizo Tapas Skewers take just a few minutes to put together and they will be the hit of your next holiday party!

Though you may be looking at the picture thinking there isn’t even a recipe here, there are a few little tidbits of information that will take your skewer from good to “I need to eat the whole tray” good.

First make sure you crisp up the chorizo in a skillet (I used my absolute favorite cast iron skillet here because it makes for an amazing sear) the crust it forms and the warmth of the fat in the sausage will give it a much more welcome texture and flavor.

Second, you can absolutely buy roasted peppers in a jar, but roasting them at home are easy and quick.

  1. Roast on the grill until blackened all over on direct high heat for 3-5 minutes on each side.
  2. Roast on your gas range by putting them directly on the grill (messier) until fully blackened.
  3. Put on a cookie sheet under the broiler on high. Turn until all sides are blackened while watching them the whole time 2-3 minutes on each side.

However you blacken the skin make sure they are cooked all the way around and completely charred. Then put them in a bowl as soon as they come off the heat and cover bowl with saran wrap, the heat will make the skin easier to peel.

Third, you can also optionally toss the cheese cube with a touch of olive oil and your favorite herbs.

Made with peppers, Manchego cheese and stuffed olives, these skewers come together in a matter of minutes! PLUS 3 ways to Roast Bell Peppers on your grill, your stovetop or your oven!

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Chorizo Tapas Skewers

Made with peppers, Manchego cheese and stuffed olives, these skewers come together in a matter of minutes!
Yield 24
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Spanish
Author Sabrina Snyder

Ingredients
 

  • 24 bamboo skewers
  • 6 ounces Manchego cheese , cut into 24 chunks
  • 2 red bell peppers , roasted
  • 48 stuffed green olives
  • 8 ounces chorizo sausage link , cut in half lengthwise then into half circles

Instructions

  • Roast your red bell peppers: on a grill until blackened, on a gas stovetop over a flame or in the oven using the broiler.
  • Put the blackened roasted peppers in a bowl and cover with saran wrap to let the skins loosen from the residual heat.
  • Peel off the skin but save just a bit of it for color and flavor.
  • DO NOT WASH THE PEPPERS.
  • In a skillet, brown the sausage and render some of the far from it.
  • Skewer all the ingredients to your heart's content.

Notes

This post contains affiliate links

Nutrition

Calories: 88kcal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 285mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 12.6mg | Calcium: 81mg | Iron: 0.2mg
Keyword: Chorizo Tapas Skewers, tapas

Made with peppers, Manchego cheese and stuffed olives, these skewers come together in a matter of minutes! PLUS 3 ways to Roast Bell Peppers on your grill, your stovetop or your oven!

Made with peppers, Manchego cheese and stuffed olives, these skewers come together in a matter of minutes! PLUS 3 ways to Roast Bell Peppers on your grill, your stovetop or your oven!
Made with peppers, Manchego cheese and stuffed olives, these skewers come together in a matter of minutes! PLUS 3 ways to Roast Bell Peppers on your grill, your stovetop or your oven!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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