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1 in 30 padron peppers are hot. Cooked on the BBQ with lots of melted cheese all are so delicious!
5 from 7 votes

Grilled Cheesy Chorizo Padron Peppers

Padron peppers cooked on the BBQ grill with cheese and chorizo. Leave the chorizo out for a vegetarian dish.
Servings: 2
Prep Time10 mins
Cook Time10 mins
Total Time20 mins


  • 1 tbsp Vegetable oil
  • 120 g Padron peppers - 1 packet
  • 5 cm Chorizo - Cut into 1cm chunks. Optional
  • 50 g cheddar cheese - grated
  • 50 g mozzarella - shredded


  • Light the BBQ and leave to heat.
  • Place a cast iron gratin dish on the bars, close the BBQ and allow it to heat.
  • Add the oil, and once it starts to shimmer add the peppers.
  • Close the BBQ so they get really hot.
  • Check and turn the peppers from time to time.
  • Once the peppers have started to blister add the chorizo, stir and allow to cook for a few minutes.
  • Finally top with the mixed cheese. Allow the cheese to melt and to bubble and brown around the edges.
  • Liberally season with salt.


Alternatively cook in a good pan on the hob.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 181kcal | Carbohydrates: 1g | Protein: 7g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 28mg | Sodium: 186mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 250IU | Calcium: 180mg | Iron: 0.2mg