If you’ve ever wondered about Hatch Chiles and what to do with these delicious peppers, I’m here to help you out.
Did you know that Hatch chiles are exclusively grown in Hatch, New Mexico in the Mesilla Valley? They have a delicious robust and spicy flavor that my family goes crazy for.
August and September is Hatch Chile season. I always look forward to roasting them in my kitchen. Roasting them brings out their bold spicy flavor and my house smells heavenly!
I picked up some Hatch Chiles from Northgate Market and brought them home to make this tasty stuffed Hatch Chile Wrapped in Bacon Recipe to share with you!
Post sponsored by Gigasavvy. All opinions are my own.
Stuffed Hatch Chile Wrapped in Bacon Recipe
- 8 Hatch Chiles
- 1/2 cup of cooked brown rice
- 1 ear of cooked corn
- 1 bunch of cilantro
- 1/2 cup of shredded Mexican cheese (or substitute with your favorite cheese)
- 8 teaspoons of cream cheese ( approximately 1 tsp for each chile)
- 2 tablespoons of of olive oil
- 1/2 teaspoon of salt
- 1 dash of pepper
- 1/2 cayenne peper
- 1 teaspoon of garlic powder
- 1 teaspoon of oregano
Option 1. Preheat broiler and place chiles in a roasted pan. Place under broiler for 1-2 minutes until chiles are blistering. Remove from oven and let cool. Option 2- Roast chiles once chiles on barbecue. Slice open the chiles on cutting board and remove the seeds (for less spicy results).
In a medium bowl- mix 1/2 cup of brown rice, minced cilantro, and all spices. Remove the corn kernels from cob, add to 1/2 to rice mixture. In a medium skillet, heat olive oil over medium-low heat. Cook for approximately for 5 minutes or until rice is hot. Add shredded cheese to rice mixture.
With a spoon, rub in cream cheese into the sliced chile. Then add the brown rice mixture.
Next, wrap the chiles in bacon.
Bake for 25-30 minutes at 350 degrees or until the Bacon is crispy.
Serve these while they’re warm, crispy & melty!!!
The rice mixture was easy to make. I used frozen brown rice in my recipe.
I first rubbed in 1 teaspoon of the cream cheese on the chile, then I added the brown rice mixture.
BACON on anything ¡que rico!
I garnished the chile with more cheese and cilantro. I really enjoy the texture and combination of the creamy and crunchy in my mouth.
This recipe is super easy to make and it is so tasty. It’s a perfect appetizer and sure to impress your guests. You can find all of the Hatch Chile recipe ingredients at your nearest Northgate Market location!
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