stuffed hatch chiles
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summer is winding down
and I am counting the days ’til fall
but right now it’s hatch chile season, and that is reason to celebrate
moving has pretty much taken over our lives, and I have not been doing much cooking at all.
add to that our crazy after-school schedule…a.k.a. we live at the football field (last night until after 9),
and take-out has been the norm far too often.
but when I spotted boxes of hatch chiles at Whole Foods last weekend, I had to buy them. they’re around for such a short time, you really can’t pass them up.
normally I’d roast and freeze them, but my hope is to move as little as possible, so those will have to wait until next season
this year I’m stuffing my hatch chiles with cilantro lime rice, topped with some good sharp cheddar because cheese always makes it better. I’ve pretty much eaten them every day for lunch, but stuffed hatch chiles make a great meatless main dish for dinner too, just add a salad.
- 8 hatch chiles
- 1 cup of brown rice
- 2 cups of water
- 1/2 tsp salt
- 1 Tbsp oil, divided (I use a light olive oil)
- 1 Tbsp lime juice
- 3 Tbsp fresh cilantro, roughly chopped
- 1/4 -1/2 cup shredded sharp cheddar
- in a medium saucepan combine the rice, water, salt, and 1/2 Tbsp oil
- bring to a boil, cover, and reduce heat to low
- simmer rice 25 minutes (or according to package directions)
- fluff rice with fork and then stir in remaining oil, lime juice and cilantro
- carefully slice chiles down the center - being careful not to cut all the way through
- carefully remove the seeds
- fill each chile with rice, and top with cheese
- bake at 400 degrees 15 - 20 minutes (cheese will be melted, bubbly, and beginning to brown)
whatever you do, do NOT remove hatch chile seeds and then rub your eyes
more delicious hatch chile recipes from friends
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