Chorizo Stuffed Hatch Chiles

58 mins

Make It Now Cooking Directions

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.

36 mins

Freeze For Later Cooking Directions

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.

25 mins

Make From Frozen Serving Day Directions

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.