turkey & cheese stuffed hatch chiles

turkey & cheese stuffed hatch chiles


  • 6 Hatch Chile Peppers
  • 1 1/2 cups chopped D&W Hatch Chile Turkey
  • 2 cups of chopped D&W Hatch Chile Cheddar
  • 1/4 cup fresh Corn Kernels
  • Chili Powder
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 Egg, lightly beaten
  • 1/4 cup Chicken Broth
  • Cilantro
  • 1/4 cup Butter
  • 1 1/4 cup Half & Half
  • 2 tablespoons all-purpose Flour (or sub for Amaranth Flour if gluten-free)
  • 1/2 cup chopped Cilantro


  1. Roast the Hatch Chile Peppers evenly on all sides. Once cooled, peel off the blackened skin.
  2. Chop the D&W Hatch Chile Turkey and D&W Hatch Chile Cheddar into squares.
  3. Place corn and chili powder into a medium saucepan over medium heat and simmer for 2 minutes.
    Add broth and reduce heat.
  4. Let mixture cool for 10 minutes, and stir in turkey, cheese, egg, salt and black pepper.
  5. Carefully cut a slit into the Hatch Chile Pepper, remove seeds, and place 1/4 cup of the turkey and cheddar mixture into the peppers.
  6. For the cilantro cheddar cream sauce, melt the butter in a small size sauce pan, add flour stirring until smooth. Add in half & half, and stir for 1 minute. Add 1/2 cup chopped cilantro and stir.
  7. Pour the cream sauce into a rectangular baking dish and place the turkey and cheddar stuffed chiles on top.
  8. Bake uncovered, about 20 minutes until filling is heated through. Melt cheese on top per liking.

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