black bean-stuffed Hatch chile peppers.
INGREDIENTS
4 large Hatch chiles
2 tablespoons olive oil
1 small yellow onion
1 tablespoon minced garlic
1 (15-ounce) can black beans
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces Mexican chorizo or soyrizo
5 ounces queso Oaxaca or mozzarella
RECIPE
Preheat oven to 400 F.
Slice an opening in the chiles and add to a baking dish. De-seed is desired. Highly recommended for hot varieties.
Heat oil in a skillet over medium heat. Add the onions and garlic and sauté until soft, about 3 minutes.
Add the undrained beans and cook, mashing lightly, until liquid is completely absorbed, about 5-8 minutes. Add a splash of water if beans begin to stick to the pot.
Add the seasonings and stir to combine.
Crumble in the chorizo and brown, about 5 minutes. Remove from the heat.
Stuff the peppers with the bean mixture.
Tear the cheese into pieces the width of the peppers and arrange them over the openings. Add the pan to the oven and roast for 20 minutes, or until peppers are soft and cheese is melty.
If desired, turn on the broiler and broil peppers until cheese begins to blister.
Remove from the oven and garnish with cilantro.
If you know me well enough, you know I have a love affair with New Mexico. Something about the dry heat, miles of desert, adobo architecture, and eclectic art scene are so romantic to me; it’s a lingering feeling, one you’re forced to chase forever after you leave. Maybe it’s simply the freeing sense of artistic inspiration or the spiritual stillness of the desert air. Or maybe it’s just the food.
Why don’t more people know how good the food is in New Mexico?
Between Albuquerque and Sante Fe there are some of the most phenomenal pozoles, salsas, margaritas, frito pies, enchiladas, and breakfast burritos you’ll ever have. Of course, one thing you can’t miss when visiting New Mexico is Hatch chiles, usually found on tall, juicy cheeseburgers. The chiles in New Mexico are usually pretty hot and take me a few days to physically adjust to (it’s either that or the altitude). But you can’t leave without trying them, somehow or someway.
So once a year, when our local Heinen’s starts advertising Hatch chiles, I jump at the chance to score a bag or two. When I lived in Milwaukee they were so popular (but so rare) that they sold out quickly. Here in Cleveland I’ve had better luck waltzing in and grabbing a bag. If you have the good fortune to score fresh Hatch chiles and have a few left to use for a simple meal, this is the one you should make. It’s easy, filling, cheesy, and delicious, and really showcases the flavor of the Hatch.
Hatch chiles, also known as New Mexico chiles, are long green peppers grown specifically in the Hatch Valley of New Mexico. They look very similar to Anaheim peppers but aren’t quite the same; Hatch chiles are a little bit (or at times, a lot) hotter than Anaheim, and have a slightly earthier flavor. Because of their unique flavor, Hatch chiles can be used in anything from burgers (like New Mexico’s famous green chile burgers) to mac and cheese.
Hatch chiles are in season from about mid-July until September and sometimes October. You’ll know when it’s Hatch chile season: If your city participates, they will heavily advertise for them. Because they must be imported from New Mexico, you may have a hard time finding them in stores near you. If that is the case, use Anaheim or poblano peppers instead.
These chorizo-stuffed peppers are super easy to make vegetarian, and can even be made vegan with just a few tweaks, too. To make these peppers vegetarian, follow the recipe as written, substituting soyrizo for chorizo. Because chorizo is so heavily seasoned and crumbly, the swap is nearly identical in flavor and texture. If you don’t like soyrizo or can’t find it (Trader Joe’s sells an excellent one) simply leave the chorizo out and use seasonings like paprika, chili powder, cayenne, salt, and pepper instead.
You can also add different beans to bulk the filling up a bit, since you’ll be missing 6 ounces of meat. I’d recommend pinto beans for this. If more beans isn’t ideal, then add in corn kernels, potatoes, or diced tomatoes instead. To make this vegan, all you have to do is either omit the cheese (it’s just as good without it), or use vegan cheese. Another idea? Top the peppers with salsa instead.
Enjoy.
Serves: 4
Prep time: 10 minutes Cook Time: 35 minutes
You can mash more beans for a texture like refried beans or leave chunky -- like so.
Stuff the peppers as fully as possible
I prefer the cheese in large pieces, but you can also use shredded
Broil the peppers for 1 to 2 minutes for that crispy browned top, or skip the broiling for simply melted cheese.