Chorizo-Stuffed Hatch Chilies

Everyone loves a cream cheese-stuffed jalapeño. But that traditional recipe is just a stepping-stool for never-ending stuffed chili creations. Crisp, sweet hatch chilies are in season and are so versatile that they highlight any dish or can stand all their own. But with this recipe, we keep it simple and flavorful.

For those not too familiar with chorizo, this is a Mexican style protein that is usually used in breakfast dishes. However, it can add a power punch of flavor to a variety of recipes. There are various brands of chorizo, most found next to the bacon at any grocer. I prefer to cook with one made from 100% humanely raised veal, found in the butcher section at my local H.E.B. But if a similar brand is not available in your area, regular ol’ chorizo will still get the job done.

If this gets too spicy, cool your taste buds with a Texas Mule cocktail.

INGREDIENTS:

2 tbsp vegetable oil (non-stick spray can be used if preferred)
4 oz. fresh beef or veal chorizo, crumbled
1/2 lb of hatch chilies (Anaheim peppers can be substituted)
8 oz cream cheese, room temp
1/8 cup finely chopped cilantro
2 cups shredded cheddar (optional)

INSTRUCTIONS:

At medium-high heat, add vegetable oil to fry pan.

Add in chorizo, reduce to medium heat.

Cook for about 4-6 minutes. Remove from heat, and let cool in skillet (about 15-3o minutes)

Chop any remaining large pieces. Set to the side.

Prep chilies: cut off stem and tail, then halve. Using a spoon, remove seeds and discard (safety precaution: thoroughly wash your hands after prepping chilies)

Place chilies in strainer, wash with cold water and pat dry

Preheat oven to 375 ° and line a baking sheet with foil.

Place chilies on sheet and bake for 5 minutes.

Remove from oven and set chilies on dry surface to cool, about 5-10 minutes.

In medium-sized bowl, add in chorizo, cream cheese and cilantro. Using fork, mix well.

Spray foil with non-stick spray

Begin filling the chili halves with cream cheese mix. You can roll/sandwich the chilies, as pictured, or just leave be.

Place each filled chili on baking sheet.

Sprinkle shredded cheddar, if desired.

Bake for 25 minutes.

Let cool for 5 minutes before serving. Perfect with this game day spread below.

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Processed with Snapseed.
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