Recipes/ Grilled stuffed Hatch chiles recipe

Grilled stuffed Hatch chiles recipe

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

152 Calories; 23mg Cholesterol; 102mg Sodium; 10g Total Carbohydrate; 1g Dietary Fiber; 3g Sugar; 5g Protein.

Would you make this recipe again?

Ingredients

1 tablespoon SE Grocers 100% pure olive oil1 garlic clove, minced1/4 cup SE Grocers plain panko breadcrumbs1/4 cup raw unsalted pepitas1 tablespoon chopped SE Grocers Naturally Better organic fresh cut cilantro1/2 teaspoon SE Grocers chili powder1 green onion, thinly sliced1/2 cup SE Grocers Naturally Better organic plain cream cheese, softened33/100 cup SE Grocers shredded mild cheddar cheese1/4 cup thawed frozen SE Grocers supersweet yellow cut corn3 tablespoons chèvre2 tablespoons SE Grocers 100% lime juice4 large or 8 small Hatch chile peppers, halved lengthwise and seeded

One moment, please

Your store:

Change my store

My percent back offers
My coupons

Grilled stuffed Hatch chiles recipe

Prep Time

Cooking Time

Servings

Let's make it

Nutrition Info

Would you make this recipe again?

Ingredients

My Clipped Savings

Your savings await!

Your savings await!