Chorizo-Stuffed Hatch Chiles
with a nod to Once A Month Meals
- 10 large fresh hatch chiles (hot or mild)
- 1 tablespoon olive oil
- 1 lb Mexican-style chorizo (I use my homemade version)
- 1/2 large sweet onion, diced
- 2 cloves garlic, minced
- 1 15-oz. can black beans, drained and rinsed
- 2/3 cup frozen corn kernels
- 2 tomatoes, chopped
- 4 oz roasted hatch chiles, diced
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon salt
- 1/2 teaspoon New Mexican chile powder
- 1 cup (4 oz.) shredded cheddar cheese, divided
Preheat the oven to 400 degrees F. To prepare the chiles (pro tip: WEAR GLOVES), cut the heads off, then slice on one side, down the middle, devein, and seed.
Heat oil in a large skillet over medium high. Add the chorizo and saute until browned and cooked through, about 5 minutes. Add the onion and garlic and saute for another 3 minutes, until just soft.
Reduce heat to medium low. Add the black beans, corn, tomatoes, diced hatch chiles, cumin, oregano, chile powder, and salt; stir to combine and simmer for a few minutes, until heated through.
Remove from heat and pour into a medium mixing bowl. Add 1/2 cup cheese and stir into the chorizo mixture until melted.
Spoon one-tenth of the mixture into each of the chiles, taking care not to rip the chiles all the way open.
Bake in the preheated oven for 30 minutes or until the chiles are soft. Remove pan from oven, top with the remaining 1/2 cup cheese, then put the pan back in the oven for another few minutes until the cheese is melted. Serve.
This is the third year in a row I have made these with in-season hatch chiles and I figured it was about time to get a recipe down. This is a spectacular and impressive (yet simple!) meal, and a great way to highlight the best of the season. I love serving mine with hatch chile cornbread on the side, but refried beans or a pile of Spanish rice would also do quite nicely.