Today we’re making a Grilled Hatch Chile Relleno recipe that’s perfect for a summer appetizer. These grilled stuffed chili rellenos are made with a mixture of cream cheese, pepper jack cheese and cheddar cheese. We’re also adding some diced green onion and cooked bacon as a garnish.
6Hatch Chile Pepperscut in half lengthwise and seeded
Hatch Chile Relleno Filling
8ouncescream cheesesoftened
1cupshredded pepper jack cheese
1teaspoonNew Mexico chili powder
2tablespoonsfresh chopped cilantro
2green onionsminced
8-10slicespre-cooked chopped baconreserve some for garnish
1cupshredded cheddar cheesereserve some for garnish
Instructions
Fold the cream cheese, pepper jack, chili powder, cilantro, green onions and bacon together. Make sure the chili powder is incorporated. Reserve some of the green onions and bacon for garnish, if desired.
Fill the cream cheese into the pepper “boats,” coating evenly from top to bottom. Top each Hatch Chile with the shredded cheddar cheese.
Set grill to medium, or 350 F. Place the peppers on the grill.
Close the lid and cook for 7-10 minutes, or until filling is bubbling and the bottom of the chiles are charred.
Garnish with additional bacon bits and minced green onions.