Stuffed Hatch Chiles
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT45M30 Minutes
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Yield:4 Servings
Ingredients
- 8 Hatch chiles
- 1 pound T&C ground chorizo
- 1 ½ cups shredded Monterey Jack, pepper Jack, cheddar or Mexican-style cheese, divided
- Salt and freshly ground black pepper, to taste
- 8 Hatch chiles
- 453.59g T&C ground chorizo
- 354.88ml shredded Monterey Jack, pepper Jack, cheddar or Mexican-style cheese, divided
- Salt and freshly ground black pepper, to taste
Grab some Hatch chiles and turn them into a flavorful, easy dinner. Stuffed with savory chorizo and melty cheese, these baked chiles are a delicious taste of New Mexico and perfect for Hatch chile season.
Preparation
STEP 1
Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
STEP 2
Carefully cut a slit lengthwise down each Hatch chile, leaving the stem intact. Remove the seeds and membranes.
STEP 3
In a medium bowl, combine the raw chorizo with 1 cup of the shredded cheese. Mix gently until evenly combined.
STEP 4
Season the inside of each chile with salt and pepper. Stuff with the chorizo and cheese mixture, dividing it evenly among the peppers. Place the stuffed chiles on the prepared baking sheet and top with the remaining cheese.
STEP 5
Bake for 20–25 minutes, or until the chorizo is cooked through, the chiles are tender and cheese is melty and bubbly. Let cool for a few minutes before serving.
Options
Serve with warm tortillas, rice and beans, or a simple green salad for a complete meal.
Top with sour cream, sliced green onions, and/or fresh cilantro.