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Bacon Wrapped Stuffed Hatch Chiles

Ingredients

  • 8 ounce cream cheese, room temperature
  • 1/4 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1 tablespoon mayonnaise
  • 5 cloves garlic, chopped
  • 1/2 cup onions, finely diced
  • 1/2 cup roasted Hatch chiles, chopped
  • 3/4 cup cheddar cheese
  • 7 slices bacon
  • 7-8 Hatch peppers
  • fresh cilantro, for topping

Instructions

  • Heat the oven to 425 degrees.
  • Combine the cream cheese, cumin, salt, mayonnaise, garlic, onions, chopped Hatch chiles and cheddar cheese into a bowl. Stir well to combine.
  • Half the chiles by slicing the Hatch chiles vertically from stem to the end of the pepper. Remove the seeds. Set the chiles onto a rimmed baking sheet.
  • Add a few spoonfuls of cheese mixture into the chiles. Spread evenly. Set onto the baking sheet. Continue this process until all the mixture is used and all the chiles are stuffed.
  • Take a slice of bacon and wrap it around the stuffed chiles and place back onto the baking sheet.
  • Place into the oven and cook for 25-30 minutes, or until the bacon is cooked and the cheese is browned.
  • Remove from the oven and top with chopped fresh cilantro. Serve warm.