about 2ounceschorizo,thinly sliced and cut into 2 dozen bite-sized pieces
about 4ouncesManchego cheese,thinly sliced and cut into 2 dozen bite-sized pieces
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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