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New Mexico Hatch Chile Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Stuffed Hatch Chile Peppers using New Mexico Hatch Chile Infused Olive Oil Blend

Roasted Hatch chiles are filled with a savory, cheesy, and gently smoky stuffing, then finished with New Mexico Hatch Chile Infused Olive Oil Blend for a bright Southwest flavor that feels right at home for dinner or entertaining.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 stuffed pepper halves
Course: Appetizers, Dinner, Side Dish
Cuisine: American Classics, Fusion Cuisine, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 6 large Hatch chile peppers
  • 2 tablespoons New Mexico Hatch Chile Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 cup cooked white rice
  • 1 cup canned black beans drained and rinsed
  • 1 cup corn kernels
  • 1 1/2 cups shredded Monterey Jack cheese divided
  • 1/2 cup crumbled queso fresco
  • 1/4 cup sour cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons breadcrumbs

Equipment

  • 1 Sheet pan or baking dish Large enough to hold the stuffed peppers in a single layer
  • 1 Skillet For sautéing the onion and garlic
  • 1 Mixing bowl For combining the filling
  • 1 Tongs Helpful for handling the roasted chiles
  • 1 Spoon For stuffing the peppers

Method
 

Instructions
  1. 1. Preheat the oven to 400°F and lightly oil a baking dish.
  2. 2. Roast the Hatch chiles under the broiler or over an open flame until the skins blister and char, then place them in a covered bowl for 10 minutes.
  3. 3. Peel away the skins, slit each chile lengthwise, and remove the seeds while keeping the peppers intact.
  4. 4. Heat the olive oil in a skillet over medium heat, then sauté the onion until softened. Add the garlic and cook for 30 seconds.
  5. 5. Stir in the cooked rice, black beans, corn, 1 cup of the Monterey Jack, queso fresco, sour cream, New Mexico Hatch Chile Infused Olive Oil Blend, salt, black pepper, cumin, smoked paprika, and cilantro until well combined.
  6. 6. Spoon the filling into each chile half and arrange them in the prepared baking dish.
  7. 7. Sprinkle the remaining Monterey Jack and the breadcrumbs over the top.
  8. 8. Bake for 20 to 25 minutes, until the peppers are tender and the cheese is melted and lightly browned.
  9. 9. Let the peppers rest for 5 minutes before serving so the filling settles neatly.

Notes

Roasting the chiles before stuffing gives the finished dish a sweeter, deeper flavor and a softer texture. If your chiles are especially large, use extra filling or serve the leftovers alongside the peppers. For cleaner filling, let the rice cool slightly before mixing everything together.

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