Hatch Chile Poppers with Shrimp

by Katie Chin, Tastemaker in Residence

Ingredients

  • 8 oz medium raw shrinp, peeled and deveined

  • 1 garlic clove, minced

  • 1 teaspoon Melissa’s Hatch chile powder

  • 1/2 cup mexican blend cheese, shredded

  • 8 oz cream cheese softened

  • 4 Melissa’s Hatch chile peppers, sliced in half lengthwise, veins and seeds removed

  • Sea Salt & Freshly Ground Pepper to taste

  • 8 strips bacon (optional)

Instructions

Heat oven to 375 degrees.

Heat oil in a non-stick skillet over medium high heat. Add the garlic and saute until fragrant, about 30 seconds. Add the shtrimp and pan-fry until they turn pink. Season with salt and pepper.

When cooled, chop the shrimp. In a bowl, combine the shrimp, Hatch chile powder and cheeses until well mixed. Season with salt and pepper to taste.

Carefully fill each pepper with the shrimp mixture. Wrap each chile in bacon (if using) and place on foil lined baking sheet. Bake in oven for 20-25 minutes until bacon gets crispy (if using). Serve immediately.

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