If you love bold flavors and cozy comfort food, you are going to fall head over heels for this Stuffed Hatch Chiles with Cream Cheese, Shredded Cheese, and Sausage Recipe. It’s a wonderful combination of smoky, creamy, and meaty goodness all tucked inside smoky, blistered Hatch chiles, making every bite a celebration of taste and texture. Whether you’re cooking for a casual weeknight dinner or impressing guests with a unique appetizer, this dish stands out with its vibrant flavors and satisfying richness that feels like a warm hug from the Southwest.
Ingredients You’ll Need
The magic of this recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in bringing out the perfect balance of creaminess, spice, and heartiness that defines this dish.
- Fresh Hatch Chiles: These are the star ingredient, with their smoky heat and robust flavor that defines the entire dish.
- Cream Cheese (8 oz, softened): Adds a luxurious creaminess that mellows the chiles’ heat and binds the filling together.
- Shredded Cheese Blend (1 cup): Using Monterey Jack and Cheddar creates a savory, gooey texture with just the right tang.
- Ground Sausage or Ground Beef (1 lb): Provides the hearty, meaty base that complements the creamy filling perfectly.
- Garlic Cloves (4, minced): Infuses the filling with aromatic depth and a touch of pungency that awakens the palate.
- Sour Cream (½ cup): Offers a cool, tangy contrast, perfect as a topping to balance the richness of the stuffed chiles.
- Chopped Cilantro (¼ cup): Brightens every bite with fresh herbal notes and adds a burst of color to the final presentation.
How to Make Stuffed Hatch Chiles with Cream Cheese, Shredded Cheese, and Sausage Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 375°F (190°C) and lining a baking dish with parchment paper. This step ensures everything bakes evenly and clean-up is a breeze, letting you focus on the deliciousness to come.
Step 2: Roast the Hatch Chiles
Place the fresh Hatch chiles on a baking sheet and roast them for about 20 minutes, or until their skins blister and char beautifully. Then, pop them into a covered bowl to steam, which loosens the skin and makes peeling a pleasure instead of a chore.
Step 3: Cook the Meat and Garlic
While the chiles roast, brown the ground sausage or beef in a skillet over medium heat. Just before the meat finishes cooking, stir in the minced garlic to gently cook it, infusing the meat with savory richness without overpowering it.
Step 4: Mix the Filling
Transfer the cooked meat into a mixing bowl and incorporate the softened cream cheese and shredded cheese blend. Season with salt and pepper to taste. This creamy, cheesy filling will melt and mingle with the spicy chiles for a mouthwatering experience.
Step 5: Peel and Stuff the Chiles
Once the chiles are cool enough to handle, carefully peel off the softened skins. Then slice a slit along one side of each chile to create the perfect pocket for stuffing. Fill each chile generously with the meat and cheese mixture, making sure every chile is bursting with flavor.
Step 6: Bake Until Golden
Arrange the stuffed chiles in your prepared baking dish and bake for 15 to 20 minutes. You’re looking for bubbling cheese and beautifully browned tops that promise a satisfying crunch alongside that creamy filling.
Step 7: Add Final Touches
Serve hot with a dollop of sour cream and a sprinkle of chopped cilantro to add a fresh, tangy flair that cuts through the richness perfectly, elevating the entire dish.
How to Serve Stuffed Hatch Chiles with Cream Cheese, Shredded Cheese, and Sausage Recipe
Garnishes
Fresh cilantro and a generous spoonful of sour cream are classic garnishes that bring brightness and cooling contrast to these rich, spicy chiles. If you want to add a little extra pizzazz, a squeeze of lime juice or a sprinkle of chopped green onions works wonderfully as well.
Side Dishes
This recipe pairs beautifully with simple sides such as Spanish rice or a crisp green salad. You can also serve it alongside warm corn tortillas or a bowl of black beans for a more filling, Southwest-inspired meal.
Creative Ways to Present
For a fun twist, serve your Stuffed Hatch Chiles with Cream Cheese, Shredded Cheese, and Sausage Recipe as bite-sized appetizers by slicing the chiles into smaller rounds after baking. You could also top them with a drizzle of homemade salsa or a sprinkle of toasted pepitas to add crunch and color.
Make Ahead and Storage
Storing Leftovers
Cool your stuffed chiles completely before storing them in an airtight container in the refrigerator. They will keep wonderfully for up to 3 days, allowing you to savor the flavors even after your first meal.
Freezing
If you want to save them longer, these stuffed chiles freeze beautifully. Wrap each one individually in plastic wrap and then place them in a freezer bag. You can keep them frozen for up to 3 months without losing any of the delicious flavor or texture.
Reheating
Reheat leftovers in a 350°F oven for about 15 minutes or until warmed through. You can also microwave them, but baking helps keep the texture more like freshly made, with gooey cheese and a slight crisp on top.
FAQs
Can I use other types of chiles besides Hatch chiles?
Absolutely! While Hatch chiles provide a unique smoky flavor, poblano or Anaheim peppers make great substitutes if Hatch chiles aren’t available in your area.
Is it possible to make this recipe vegetarian?
Yes! Swap the sausage or beef for plant-based crumbles or sautéed mushrooms for a delicious vegetarian version that still maintains the savory depth of the dish.
How spicy are Hatch chiles typically?
Hatch chiles have a mild to medium heat level, generally ranging from 1,000 to 8,000 on the Scoville scale, so they have a pleasant kick without overwhelming most palates.
Can I prepare the filling in advance?
Definitely. You can prepare the meat and cheese filling a day ahead and store it in the refrigerator. When ready, stuff the chiles and bake. It makes weeknight cooking even easier!
What is the best way to peel Hatch chiles after roasting?
Place the roasted chiles in a covered bowl or a sealed plastic bag to steam for about 10 minutes. This loosens the skins, which then slide off easily with your fingers or a gentle rub using a towel.
Final Thoughts
There is something truly special about making and sharing this Stuffed Hatch Chiles with Cream Cheese, Shredded Cheese, and Sausage Recipe. It’s like capturing the spirit of Southwest cooking with every bite — creamy, cheesy, meaty, and just the right amount of spicy. I can’t wait for you to make it for your friends and family, watch it disappear, and maybe even become your new favorite recipe to pull from the kitchen arsenal time and time again.
Print
Stuffed Hatch Chiles with Cream Cheese, Shredded Cheese, and Sausage Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern American
Description
This delicious recipe features stuffed Hatch chiles filled with a savory mixture of ground sausage or beef, cream cheese, and a blend of shredded Monterey Jack and Cheddar cheeses. The chiles are roasted to bring out their smoky flavor, then baked until bubbly and golden brown. Served with sour cream and fresh cilantro, this dish makes a flavorful and comforting meal perfect for any occasion.
Ingredients
Vegetables
- 6 medium Fresh Hatch Chiles
- 4 Garlic Cloves, minced
- ¼ cup Chopped Cilantro
Dairy
- 8 oz Cream Cheese, softened
- 1 cup Shredded Cheese Blend (Monterey Jack and Cheddar)
- ½ cup Sour Cream
Protein
- 1 lb Ground Sausage or Ground Beef
Seasoning
- Salt and Pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper to prevent sticking and make cleanup easier.
- Roast the chiles: Place the Hatch chiles on a baking sheet and roast them for about 20 minutes until their skins are blistered. Remove them and place in a covered bowl to steam, which will help loosen the skins for peeling.
- Cook the meat: In a skillet over medium heat, cook the ground sausage or beef until browned, breaking it apart as it cooks. Add the minced garlic during the last minute to sauté it gently without burning.
- Prepare the filling: In a large mixing bowl, combine the cooked meat with the softened cream cheese and shredded cheese blend. Season with salt and pepper to taste, mixing well to create a creamy, flavorful filling.
- Prep the chiles: After the chiles have cooled, peel off their blistered skins carefully. Make a lengthwise slit along one side of each chile, taking care not to cut all the way through, creating a pocket for the filling.
- Stuff the chiles: Fill each chile with the prepared meat and cheese mixture, distributing it evenly among all six chiles.
- Bake: Arrange the stuffed chiles in the prepared baking dish. Bake in the preheated oven for 15-20 minutes until the filling is bubbly and the tops are golden brown.
- Serve: Remove from the oven and serve immediately, garnished with chopped cilantro and a dollop of sour cream on the side for added creaminess and freshness.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For extra smoky flavor, roast the chiles over an open flame if possible before baking.
- If you prefer a spicier dish, add a pinch of cayenne pepper or chopped jalapeños to the filling.
- Make sure to let the chiles steam completely after roasting to make peeling easier.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven to retain texture.
