Daybreak recipe: Stuffed Hatch Chile Peppers

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by AMY KUSHNIR

WFAA contributor

Posted on August 17, 2013 at 8:10 AM

Updated Saturday, Aug 17 at 11:27 AM

Amy Kushnir of My Texas Today prepared Stuffed Hatch Chile Peppers on News 8 Daybreak Saturday, August 17.


INGREDIENTS

  • 6 - 8 Hatch Chile peppers
  • 1½ cup shredded chicken
  • ¾ cup small cubed sharp cheddar cheese
  • 8 oz. softened cream cheese
  • 2 Tbs. Dalmatia fig spread (can substitute with honey)
  • ½ tsp. crushed red pepper
  • 3 cloves garlic, crushed
  • pinch salt & pepper
  • 1 lb. pkg. sliced bacon

DIRECTIONS

  1. Bring a large pot of water to a boil.
  2. Add chili peppers and boil for 4 minutes.
  3. Remove peppers from pot and allow to cool.
  4. In a medium sized mixing bowl, add cream cheese, chicken, cheddar cheese, fig spread, red pepper, garlic and salt/pepper. Mix until well blended.
  5. Preheat oven to 400 degrees.
  6. With a sharp knife, slice peppers down the center from the top to close to the bottom. Remove seeds for less heat or leave them for more.
  7. Open the pepper and fill with chicken mixture using a small spoon.
  8. Wrap bacon around the pepper starting from top to the bottom. Keep ends of bacon on the bottom of the pepper to avoid using toothpicks to hold it.
  9. Line a large baking tray with foil and set a cooling rack on top of it.
  10. Place peppers on the cooling rack and bake for 45 minutes or until the bacon is cooked.
  11. Serve and enjoy.

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