Chorizo Stuffed Hatch Chiles

Plan This Recipe Print

Chorizo Stuffed Hatch Chiles

Katie
The Cook
4 Servings
6 Ingredients
0 Comments
Hatch chile season is a great time of year to stock your freezer so you can have these mild peppers all year long.
4 Servings
6 Ingredients
0 Comments

Ingredients

  • 1 tablespoon Olive Oil
  • 1 teaspoon mince Garlic, Cloves
  • ½ cups dice Onion
  • 1 pound Ground Chorizo Sausage
  • ½ cups Pepper Jack Cheese, Shredded
  • 8 medium Pepper, Hatch Chile

Containers

  • 1 8x8 Baking Pan

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large skillet over medium heat, heat olive oil for 1-2 minutes.
  2. Stir in garlic and onion. Cook until onion starts to turn translucent.
  3. Add in chorizo and brown until cooked through.
  4. After chorizo is browned, stir in cheese and remove from heat.
  5. Cut a vertical line in each chile pepper and open. Be gentle with the peppers as you open them to keep them intact.
  6. Fill peppers with chorizo mixture.
  7. Divide among indicated number of containers, cover with foil, label & freeze.

Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 375 degrees for 20-25 minutes.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large skillet over medium heat, heat olive oil for 1-2 minutes.
  2. Stir in garlic and onion. Cook until onion starts to turn translucent.
  3. Add in chorizo and brown until cooked through.
  4. After chorizo is browned, stir in cheese and remove from heat.
  5. Cut a vertical line in each chile pepper and open. Be gentle with the peppers as you open them to keep them intact.
  6. Fill peppers with chorizo mixture.
  7. Place in a baking pan and bake at 375 degrees for 20-25 minutes.

Nutrition Facts

  • Not available.

Leave a Reply

Your email address will not be published.