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
Scale
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.
