Recipes/ Grilled stuffed Hatch chiles recipe

Grilled stuffed Hatch chiles recipe

Prep Time

20 minutes

Cooking Time

5 minutes

Servings

Let's make it

Step 1

Prepare outdoor grill for direct grilling over medium-high heat. In large skillet, heat oil over medium-high heat; add garlic, breadcrumbs and pepitas, and cook 2 minutes or until lightly toasted. Remove from heat; stir in cilantro and chili powder.

Step 2

In small bowl, stir onion, cream cheese, cheddar cheese, corn, chèvre and lime juice; transfer to small zip-top plastic bag and snip off bottom corner of bag. Fill pepper halves with cheese mixture; sprinkle with pepita mixture.

Step 3

Place peppers, skin side down, on hot grill rack; cover and cook 5 minutes or until grill marks appear and cheese melts.

Nutrition Info

Approximate nutritional values per serving (½ stuffed pepper): 152 Calories, 11g Fat (5g Saturated), 23mg Cholesterol, 102mg Sodium, 10g Carbohydrates, 1g Fiber, 3g Sugars, 0g Added Sugars, 5g Protein

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Ingredients

1 tablespoon SE Grocers 100% pure olive oil 1 garlic clove, minced 1/4 cup SE Grocers plain panko breadcrumbs 1/4 cup raw unsalted pepitas 1 tablespoon chopped SE Grocers Naturally Better organic fresh cut cilantro 1/2 teaspoon SE Grocers chili powder 1 green onion, thinly sliced 1/2 cup SE Grocers Naturally Better organic plain cream cheese, softened 33/100 cup SE Grocers shredded mild cheddar cheese 1/4 cup thawed frozen SE Grocers supersweet yellow cut corn 3 tablespoons chèvre 2 tablespoons SE Grocers 100% lime juice 4 large or 8 small Hatch chile peppers, halved lengthwise and seeded

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