Chorizo-Stuffed Hatch Chile Peppers Recipe

Chorizo-Stuffed Hatch Chile Peppers


Hatch chile peppers, grown in the Hatch Valley of New Mexico, range in heat and have a sweet-smoky flavor. They're only available fresh for a brief season between August and September so take advantage of them while you can.


  • 12 Hatch chiles, roasted and skinned (see Cook's Tip)
  • 1 pound Yukon Gold potatoes, 1/4-inch diced
  • 1 white onion, 1/4-inch diced
  • 2 tablespoons extra virgin olive oil
  • Kosher salt, to taste
  • 1 pound Mexican chorizo
  • 1/4 cup heavy whipping cream
  • 1/4 cup shredded Mexican blend cheese
  • 2 tablespoons chopped cilantro
  • Corn tortillas


  1. Adjust oven rack to upper position and preheat oven to broil. Place chiles on a baking sheet. Broil until charred, about 3 minutes. Turn and continue broiling, checking frequently, until all sides are blackened. Remove chiles from oven, place in a bowl, and cover with a plate. Set aside and allow to steam.
  2. Lower oven rack to middle position and set to 425°F (400°F convection). Place potatoes and onions on a parchment-lined, rimmed baking sheet. Toss with olive oil and a sprinkle of salt. Roast 15 minutes.
  3. Crumble chorizo and mix with potatoes and onions. Roast, stirring occasionally, until thoroughly cooked, an additional 15 to 20 minutes.
  4. Use gloves to peel skins from chiles. Make a slit in each pepper and remove seeds and membranes. Fill with chorizo and potato mixture. Drizzle with heavy cream and sprinkle with cheese. Bake until cheese melts and starts to caramelize, about 2 minutes.
  5. Sprinkle with cilantro. Serve warm with corn tortillas.
  6. Chef's Note:

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