Hatch Green Chiles Rellenos
StuffedHatch green chiles are fun to make because they are versatile; They can beappetizers, they can be a favorite game night snack, you can even turn theminto tacos!
Ingredients
- 6 Whole Hatch Green Chiles
- 1 lb Picadillo (Mexican Beef)
- 1 lb bacon
- Oaxaca Cheese
Instructions
Dry Roast Hatch Chiles
- In a large pan dry roast chiles. Dry roasting means there isno oil or liquid in the pan. Turn them every 5 minutes until blackened on allsides. When their skin is black on all sides, place in a plastic bag or sealedcontainer. We want the chiles to sweat to so they’re easier to peel. Afterchiles have sweat for about 10 minutes, peel skin off and discard. Do not runthem under the water. Have a towel next to you or wet your fingers if you needto wipe your fingers in between. You may also use gloves if needed.
Make Stuffed Hatch Green Chiles
- I like to dry roast chiles in bulk so I can have as many asI need with leftovers. I will freeze aportion of them for later use. That way, when I make picadillocon papas again, I will remember I havereadily prepped green chiles and whipping up stuffed Hatch Chiles will be abreeze!When peppers have been peeled, I line them up on a bakingsheet. While oven preheats, I line up my assembly line: chiles, beef, cheese,bacon.
- Carefully make an incision and scoop out the membrane andseeds.
- With a smaller sized spoon, stuff peppers with yourpreferred filling It can be cheese, ground beef or veggies!
- For this particular stuffed hatch chiles recipe, I stuffedthem with picadillo and wrapped the chile with bacon. It helped in keeping themtogether and added another layer of flavor making them extra delicious!
- Since my picadillo was already made and the hatch chileswere cooked, they only need about 15 minutes in the oven at 400 degrees.