Bacon-Wrapped Shrimp-Stuffed Hatch Chiles
While that may be a lot of words to use in a recipe title, which descriptor would YOU leave out? Each part of this dish is as important as the next, and none more than the gorgeous, seasonal Hatch Chiles. That spicy note infuses through each and every bite of this incredible dish. You’ll be wishing Hatch Chile season came around more often!
Servings Prep Time
3people 20minutes
Cook Time
15minutes
Servings Prep Time
3people 20minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Slice chiles lengthwise up to stem. Clean out seeds and white membrane from each chile. In a medium bowl, mix cheeses & cilantro.
  2. In a medium skillet, heat olive oil over medium heat. Saute shrimp & garlic until shrimp are pink and cooked through, 5-8 minutes. Set aside.
  3. In each chile, spread cheese mixture. Top with 3-4 shrimp, depending on size of shrimp.
  4. Wrap each chile in two slices of bacon, overlapping each slice, leaving very little chile left uncovered.
  5. Preheat broiler to 500 degrees. Broil chiles for 10-15 minutes, or until bacon begins to crisp.
  6. Serve immediately either as an appetizer, or as a main dish over cooked rice topped with remaining shrimp & cotija cheese.
Recipe Notes

Like any other pepper, Hatch Chiles can be mild or can be quite spicy. In this particular case, I wound up with one that was mild and easy-going to eat about half way up the chile, and then BAM! I was sweatin’ and reaching for ice cubes to numb my mouth.  My husband thought I was fun to watch, and calmly ate his without any consternation. But that’s the fun of trying any chile, right?  You never quite know from pepper to pepper, or bite to bite, which part of the chile’s flavor profile you’ll get!

Have you ever had Hatch Chiles?  What is your favorite way to enjoy these seasonal beauties?