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Roasted Hatch Chiles wrapped around red grapes with slices of Chorizo and cheese, with toothpicks.

Roasted Hatch Chile-Grape-Chorizo Tapas

Valentina K. Wein
These Roasted Hatch Chile-Gape-Chorizo Tapas are a the perfect bite of sweet and smoky and fresh and rich flavors.
*You will need 2 dozen toothpicks.
5 from 4 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizer
Cuisine Spanish
Servings 8
Calories 110 kcal



  • Once you’ve roasted and peeled the chiles (here’s how), cut off the stem and remove the seeds. Then cut them each, vertically, into about 8 equal sized strips.
  • Wrap a chile strip around each grape, using a toothpick to secure it. If it doesn’t go all the way around, that’s okay — if it does, try to overlap the ends before sticking the toothpick through. Push the wrapped grape gently to towards the top of the toothpick.
  • Beneath the wrapped grapes, add a piece of the chorizo, followed by a piece of the cheese.
  • Keep refrigerated, lightly covered with plastic wrap, until you’re ready to serve them. They can be made up to 4 hours ahead of time.


You can roast the chiles up to 2 days ahead of time. (I’d keep them whole until you’re ready to prepare the tapas.)
Keywords summer party food
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