This recipe is Copyright of ChefDeHome.com
Stuffed Roasted Green Chile (Hatch, Anaheim)

Stuffed Roasted Hatch Green Chile with warm stuffing of cheese, kale, bread and spices. This stuffing makes roasted New Mexico chilies even more flavorful. Almost a complete mini-meal. 

Really this is a two-in-one recipe. If you like roasted green chile, this recipe will be your new favorite way to eat some. If you craving stuffed peppers, these ones are easy to put together, cook faster, and are way more delicious! I bet!

Oh, if you have not started grilling yet, you can even enjoy some roasted in oven. (Grilled and Oven Baked, both methods in instructions)

Roasted Green Chile is staple in our weekend menu whenever I can find Anaheim peppers in grocery store. Or when hatch chilies are in-season.  Hatch chilies have a very short season, towards November but Anaheim I find more often because it is available for a long time every year. Almost 3 quarter of year from May to November.  

Grilled Roasted Hatch Chile stuffed with cheese and bread stuffing

Today's recipe pictures features hatch chilies. I did not get these from store but from my freezer. Last hatch chili season, we found a local farmer's market which sold hatch for more than a month. We enjoyed so much grilled/roasted chilies.. amazing. I'm fan of the texture, smokey flavor and heat of hatch chilies. So, I also stuffed and freeze some and thought to share this idea with you.

If you don't like heat of hatch or can't find hatch, this recipe work as-is with Anaheim pepper. In-fact any New Mexican Chile will work for this recipe. Anaheim pepper are also mild than hatch chilies. So, if you are not a heat seeker.. you will still enjoy this recipe.

Kale Cheese Stuffing:

What makes these roasted chile special, you might ask?

Even though roasted chile itself has delicious smokey flavor and goes great in salsa, tacos. The Kale-Cheese stuffing makes these roasted chiles a complete meal, or an appetizer, and super delicious . Like I said, pictures are featuring hatch chiles which have little heat. The stuffing of sauted onion, kale, with bread and cheese works perfect with heat. Both balance each other so well, you will keep going for more.

I call this my lightend-ed up grilled chile casserole. Just dig-in!

Stuffed warm chile, topped with salsa, or tomato sauce. Side of grilled meat. A weekend dinner perfection.

Stuffed Roasted Green Chile topped with Marinara Sauce

I froze a handful of hatch chiles last year end. Frozen hatch green chile, roasted or fresh, last for a long time. I like to store roasted ones cleaned and labeled. For fresh ones also, it is better to remove the seeds. This simple step saves time later when ready to use. Thaw the chiles in refigrator or at room temprature. 

These stuffed chiles made a delicious addition to our Sunday dinner menu. I hoe you will ike these as much as we do. (Don't forget to pin the recipe to try later.)

Wish you a wonderful day ahead.

-Savita

Craving for more?
Join us: Weekly Newsletter, Facebook, Google, Twitter, Pinterest
Shop products we use: CDH Amazon Shop (affiliate links)

Stuffed Roasted Green Chile (Hatch, Anaheim)

Stuffed Roasted Green Chile (Hatch, Anaheim)
Total Time Prep Time Cook Time Difficulty Easy Yields 6-8 Stuffed Peppers Serves 4 Notes No. of servings depends on serving size.

Ingredients

  • 1/2 Bunch Kale  (curly kale, rib removed, thin chopped)
  • 3 tbsp Parmesan Cheese  
  • 1/2 Cup Cheddar Cheese  (shredded, or two cheese blend )
  • 3 White Bread  (slices, small chopped)
  • 3 tbsp Milk  
  • 1 tsp Oregano  
  • 1/4 tsp Chili Flakes  
  • 1/4 tsp Black Pepper  
  • 1 tsp Garlic  (minced)
  • 1/2 Cup Yellow Onion  (small diced)
  • Salsa  (good quality, mild tomato or green salsa for serving)
  • 1 tbsp Olive Oil  
  • 6-8 New Mexico Chile  (I use Hatch Chile/Anahiem Peppers )

Directions

  • 1. Slit peppers in half, scoop out seeds and leave whole.
  • 2. Preheat grill to medium heat. (Oven Bake instructions in notes) In a saute pan, heat oil, add onion and garlic. Saute until onions are soft. (3-4 minutes) Remove in plate. Add kale, season with generous pinch of salt, and continue cooking until kale has wilted. (2-4 minutes). Once done, set aside to cool a bit.
    Additional Notes
    I removed onions-garlic before sauteing kale because I did not want garlic to get brown sitting beneath kale. You can saute all together if you prefer.
  • 3. In meantime, in a bowl, add chopped bread, milk and mash will. Season with pinch of salt. Add in oregano, parmesan, chili flakes, cheese, and black pepper. Mix in onion-garlic mixture. Combine this bread-onion mix into kale.
  • 4. Stuff each pepper with 2-3 tablespoon of the mixture (as much as you can fit tightly in the cavity). Spray oil on a perforated grilling pan or grill with wire rack. Gently place peppers on grill (low-heat side) stuffing side up. Bake grilled covered until peppers are soft to your liking and topping is light brown. (Oven Bake instructions in notes)
  • 5. Let sit for 5 minutes. Top with salsa. Serve and enjoy!
Savita's Notes:

*Oven Bake: To bake in oven, pre-heat oven at 375 degrees Fahrenheit. In Step-4, arrange stuffed peppers on sheet pan. Bake in preheated oven for 20-25 minutes until top are light golden. Switch to broiler and continue cooking for 2 more minutes until tops are brown and peppers are brown at edges.

© Chef De Home. All contents and images are copyright protected. Please DO NOT copy content/images without prior permission. If you want to mention recipe name on your blog, link back to this post with credit to ChefDeHome for the Recipe Origin.


Craving for more?
Join us: Weekly Newsletter, Facebook, Google, Twitter, Pinterest
Shop products we use: CDH Amazon Shop (affiliate links)

Comment

Please enter your comments/suggestions below.
Required fields are marked - *.
Rate this recipe:
Send me future posts.
ChefDeHome Comment Avatar