Stuffed Hatch Chile Pepper Food

BACON WRAPPED STUFFED HATCH PEPPERS

Steps:

• Wash and dry off the peppers with a paper towel. When selecting the peppers it is important to make sure they are straight. It is very difficult to stuff peppers that are curly. Cut the peppers horizontally. Each pepper should make 2 halves. Use a spoon to scrape out the seeds and the white portions of the peppers.
• Allow the cream cheese to soften to room temperature. Place cream cheese into a medium-sized bowl. Add the shredded cheese, garlic salt, Worcestershire sauce, and the smoked paprika. Stir to combine well.
• Evenly distribute the cream cheese filling between the peppers. Spread the softened cream cheese into the reservoir of the pepper. Wrap 1 slice of the bacon tightly around the pepper.

SPICED PORK-STUFFED HATCH CHILE

Steps:

• Pork Filling: Heat a pan over medium hgih heat.
• Add a tablespoon oil and when the oil is hot, add the minced pork along with all the spices (everything except the hatch chile and lime juice). Cook over medium high heat while separating the meat and mixing in the spices.
• When the pork has cooked through, add the chopped roasted hatch chile, lime juice, and season to taste. Stir to mix and heat through.
• Remove from the heat and let it cool to room temperature.
• Cilantro Yogurt Sauce: Place the cilantro, yogurt, lemon juice, and a pinch of salt and pepper in a small food processor. Process until the cilantro is mixed well with the yogurt. Season to taste if needed. Keep in the fridge until needed.
• Stuffed Chile: Preheat oven to 350. Lightly oil or line an oven-prof dish with some olive oil. Wash and dry the hatch chile.
• Cut a window in the hatch chile using a sharp knife as shown in the pictures. Remove the seeds and white pitch. Stuff the hatch chile with cooked pork mince.
• Place the stuffed chiles in the prepared oven-proof dish. Brush the chile peppers with some oil and sprinkle the salt over the peppers.
• Bake in the oven for 15 to 20 minutes, until the chile peppers have softened and the pork is starting to caramelize.
• Sprinkle the cheese over the openings on the peppers to cover the pork and return for a further 10 minutes, or until the cheese has melted and is bubbly.
• Remove from the oven and let it rest for just a few minutes.
• Serve with hot with the cilantro yogurt sauce drizzled on top, cracked pepper, and chopped cilantro.

CHILES RELLENOS (STUFFED PEPPERS)

Steps:

• Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
• While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
• Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
• Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
• Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.