Ingredients:

  • 8 medium Hatch green chiles (approx. 1 lb / 450g), roasted and peeled
  • 1 tbsp olive oil
  • 8 oz cream cheese, softened
  • 1 cup Monterey Jack cheese, shredded
  • 1/4 cup sour cream
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 2 tbsp fresh cilantro, finely minced

Instructions:

  1. Place fresh peppers under the broiler for 3-5 minutes per side until the skin is charred and bubbling.
  2. Place hot peppers in a bowl covered with plastic wrap for 10 minutes to loosen the skin, then gently rub off the charred skin.
  3. Slice a slit lengthwise down each chile and use a small spoon to scrape out the seeds and membranes.
  4. In a mixing bowl, beat softened cream cheese and sour cream until smooth.
  5. Stir in garlic powder, cumin, and salt.
  6. Gently fold in the shredded Monterey Jack and minced cilantro until evenly distributed.
  7. Spoon approximately 2 tbsp of the cheese mixture into each hollowed chile.
  8. Place stuffed chiles on a parchment-lined baking sheet and lightly brush the exterior with olive oil.
  9. Bake at 400°F until the cheese is melted and bubbling.