Appetizer
Stuffed Hatch Green Chile
4.5 · 38 reviews
This stuffed green chile is the easy, baked appetizer version of New Mexico's favorite stuffed-chile dish — think jalapeno popper, but bigger, smokier, and made with roasted Hatch green chile. There's no egg batter and no deep frying here: you halve the chiles, fill them with a melty cheese mixture, and bake until bubbly and golden. It's the snack-and-party member of the stuffed-chile family.
Growing up around the chile fields of Hatch, we learned that a tray of stuffed green chiles has a way of disappearing before anything else on the table. They're warm, satisfying, and full of that smoky flavor that's hard to find anywhere else.
Baked, not battered
This is the quick cousin of the traditional fried relleno. If you want the classic whole-pod, egg-battered, fried version, that's our Hatch chile relleno recipe. This stuffed green chile skips the batter and the oil entirely — you just stuff and bake — which makes it perfect for appetizers, game day, or a fast weeknight side without standing over a fry pan.
Roast your chiles first
Start with fresh Hatch green chile roasted right under your broiler until charred, then steamed and peeled — that's where the smoky depth comes from. Because we believe more chile is always better, the filling doubles down with diced roasted Hatch green chile and a little Hatch green chile powder for extra backbone. Short on time? Pre-roasted chile means you can skip straight to stuffing.
The filling and the cheese
A good melting cheese is everything for a stuffed chile — Monterey Jack is the classic, melting smooth without overpowering the chile. You can keep it cheese-only for a true popper-style bite, or build it out with seasoned chicken, black beans, and corn for a heartier appetizer that eats almost like a meal. Cut the chiles in half lengthwise so they sit flat and hold the filling.
Serving and storage
Serve these hot, when the cheese is at its meltiest — straight from the oven is best. Set them out as an appetizer with a squeeze of lime, or alongside grilled meats as a smoky side. Leftovers keep two to three days in the fridge; reheat in a 350F oven for about ten minutes to bring the cheese back to life. Skip the microwave, which makes the chiles soft and watery.
Stuffed Hatch Green Chile
- Prep25 min
- Cook35 min
- Total1 hr
- Serves8
Ingredients
Instructions
- Preheat broiler. Place Hatch Green Chile on a baking sheet and broil for about 5 minutes on each side until charred. Remove from oven and immediately place in a bowl with a cover to steam. Let sit covered for about 15 minutes. Remove skin, split each pepper down the center, and remove seeds. Place in the casserole dish you plan to use.
- Preheat oven to 350°F.
- Heat oil in a large skillet over medium-high heat. Add chicken and onion and cook, breaking up the chicken, until fully cooked and the onion is translucent. Add garlic, Hatch New Mexico Green Chile Powder, cumin, oregano, and cinnamon and cook until fragrant, about 30 seconds. Add black beans, corn, salsa, and diced Roasted Hatch Green Chile and stir to combine.
- Use a small spoon to fill each pepper with the chicken mixture. Divide the cheese evenly among the peppers.
- Bake for 15 minutes or until the cheese is melted and the peppers are heated through.
Made with Fresh Hatch Green Chile, grown by our family in the Hatch Valley for five generations.
