recipes
turkey & cheese stuffed hatch chiles
40 mins
Medium
6
ingredients
- 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
directions
- Roast the Hatch Chile Peppers evenly on all sides. Once cooled, peel off the blackened skin.
- Chop the D&W Hatch Chile Turkey and D&W Hatch Chile Cheddar into squares.
- Place corn and chili powder into a medium saucepan over medium heat and simmer for 2 minutes.
Add broth and reduce heat. - Let mixture cool for 10 minutes, and stir in turkey, cheese, egg, salt and black pepper.
- 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.
- 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.
- Pour the cream sauce into a rectangular baking dish and place the turkey and cheddar stuffed chiles on top.
- Bake uncovered, about 20 minutes until filling is heated through. Melt cheese on top per liking.
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