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Savory Hatch Green Chili Cheese Stuffed Poblano Peppers

hatch green chili cheese stuffed poblano peppers - featured image
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These savory Hatch green chili cheese stuffed poblano peppers are a quick and easy appetizer featuring smoky roasted poblanos filled with a creamy, spicy cheese blend. Perfect for parties or a flavorful snack with a Southwest twist.

Ingredients

Scale
  • 6 large poblano peppers
  • 1 cup roasted and peeled Hatch green chilies (fresh or canned)
  • 8 oz cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped onion
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Olive oil (extra virgin preferred) for roasting and sautéing
  • Optional garnishes: fresh cilantro, lime wedges, sour cream

Instructions

  1. Preheat oven to 450°F (232°C). Place poblano peppers on a baking sheet and roast for about 15 minutes, turning occasionally until skins are blistered and charred.
  2. Place roasted peppers in a bowl and cover with plastic wrap or a clean towel for 10 minutes to steam. Peel off skins carefully, then slice each pepper lengthwise and remove seeds and membranes.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and chopped onion, sauté until translucent and fragrant, about 3-4 minutes. Let cool slightly.
  4. In a mixing bowl, combine softened cream cheese, shredded cheddar, Monterey Jack, sautéed onions and garlic, roasted Hatch green chilies, ground cumin, salt, and pepper. Stir until creamy and well mixed.
  5. Stuff each pepper half with the cheese mixture using a spoon, packing gently but firmly without overstuffing.
  6. Place stuffed peppers back on the baking sheet and bake at 375°F (190°C) for 15-20 minutes until cheese is bubbly and lightly golden.
  7. Let peppers cool for a few minutes before serving. Garnish with fresh cilantro or a squeeze of lime if desired.

Notes

If the cheese mixture is too stiff, add a splash of milk or more cream cheese to loosen. Watch the peppers closely while baking to prevent burning. Roasting and steaming the peppers before peeling is key for smoky flavor and easy skin removal. For a dairy-free version, substitute cream cheese with cashew cream and use vegan cheese alternatives. Hatch chilies can be substituted with poblano or Anaheim chilies if unavailable.

Nutrition

Keywords: Hatch green chili, stuffed poblano peppers, cheesy appetizer, Southwest recipe, easy party snacks, spicy cheese peppers

Find it online: https://sparklechew.com/savory-hatch-green-chili-cheese-stuffed-poblano-peppers-easy-recipe-for-perfect-appetizers/