Stuffed Hatch Chiles with Cilantro-Lime Yogurt

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Stuffed Hatch Chiles with Cilantro-Lime Yogurt

Stuffed Hatch Chiles with Cilantro-Lime Yogurt

Stuffed Hatch Chiles with Cilantro-Lime Yogurt

Stuffed Hatch Chiles with Cilantro-Lime Yogurt

Stuffed Hatch Chiles with Cilantro-Lime Yogurt

Stuffed Hatch Chiles with Cilantro-Lime Yogurt

At the entrance of the co-op, there is always the "what's on special" display. I'm often wooed by the fresh fruit and occasionally have gone a bit overboard with the produce. This week, the display had these lovely Hatch chiles. I've only had these chiles a couple times but the flavor and the mild heat win me over after one bite. These chiles are a special treat straight from New Mexico.

If you aren't eating dairy, I highly recommend trying these without the cheese and replacing the yogurt sauce with a cashew cream cilantro sauce.


Stuffed Hatch Chiles with Cilantro-Lime Yogurt

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 2 1x
  • Category: Dinner


  • Chiles
  • 4 good sized Hatch Chiles
  • 1 tablespoon olive oil
  • 1/2 small red onion
  • 1 ear sweet corn
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin powder
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoons sea salt
  • 1 tablespoon brown sugar
  • 1/4 cup water
  • 1/2 cup cooked brown rice
  • 2 ounces queso fresco or mozzarella cheese
  • Yogurt
  • 1/4 cup whole milk plain yogurt
  • 1 tablespoon lime juice
  • 2 tablespoons minced cilantro
  • 2 teaspoons honey


  1. Preheat broiler and place chiles in a roasted pan. Place under broiler for 1-2 minutes until chiles are blistering. Remove from oven and let cool.
  2. In a medium skillet, heat olive oil over medium-low heat. Mince onion and add to pan, cooking until translucent, 5-6 minutes. Remove corn kernels from cob, add to pan, and continue to cook for 3-4 more minutes. Combine spices, pepper, salt, and brown sugar in a bowl. Add to the pan along with the 1/4 cup of water. Stir until spices are mixed in. Add cooked rice and continue to heat for 1-2 minutes until rice is hot.
  3. Divide mixture into the four chiles and top with cheese. Return pan to under the broiler and heat until cheese is melted and lightly browning, 1-2 minutes.* Remove from oven.
  4. To serve, whisk together yogurt, lime juice, cilantro, and honey. Spoon over peppers and sprinkle with extra cilantro if desired.


*I keep the rack in the middle of my oven, which can effect the time. Never leave anything under the broiler unattended as it's really easy to burn food. Check after 20-30 seconds and go from there.


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30 comments on “Stuffed Hatch Chiles with Cilantro-Lime Yogurt”

  1. I cannot wait to give these a try! They look incredible! Love the yogurt sauce!

  2. Mmmmmm those look delicious! Especially with all the yummy cheese over top! Is a hatch pepper super hot?? Never heard of them before!

    1. I believe they come in a range of heat- the ones I purchased were rather mild and had great flavor!

    2. I'll be attending the Hatch chile festival at the end of the month,the smell of them roasting fills the air with the most make you hungry aroma you ever smelled! They range from mild to extra hot.Put some on a quality tortilla with skirt steak and Mexican cheese and it will be one of the best things you ever eat.

  3. Oh wow, these are so pretty! And they look super fulfilling. I love stuffed things in general, so I'm sure I will love these too!

    1. I love the flavor the charred parts of the peppers add (I've always been the person who also like their toast nearly burnt). However, if you aren't sure, I would guess you can always remove the skin after charing!

  4. […] ♥ Naturally Ella –what a gorgeous blog! And everything I have ever made from her site has been flawless and delicious. Her photography is lovely as well. Here’s a recipe I have yet to make, but it’s on my short-list: Stuffed Hatch Chiles with Cilantro Lime Yogurt. […]

  5. This looks wonderful!! Question...did you find that you have to remove the outter skin after roasting?? Maybe roast to remove the skin, then stuff and roast to melt cheese? Or did you not notice that?

  6. These look delicious! I've never had a customer roast the chile post-stuffing. I'll have to try it out at home sometime. On a side note, where did you get your chile?

  7. Made these last night. Whole family loved it. I doubled the rice to have leftovers and kids were fighting over it for boxes today. The yogurt sauce wad amazing, too. This is a keeper.

  8. Thank you for mentioning Hatch Green Chile. We would love to send you a free box of our Hatch Green Chile as a thank you! If you're interested, please send me an email.

  9. My friend made stuffed Hatch Green Chile peppers today as an experiment. She stuffed them with a cream cheese blend and wrapped bacon around the whole pepper! She baked them until the bacon was cooked and the cream cheese was bubbling.
    We didn't realize that we were suppose to roast them first. The skin didn't bother me as much as it did her. We loved the taste of the peppers. They turned out to be quite tasty! We will do this recipe again next when the Hatch Green peppers make it back to Iowa! Thank you so much for providing a beautiful website!

  10. Looks delicious! I just purchased hatch chiles for the first time and I've been researching how to cook them. Most recipes suggest peeling the chile after blistering. Do you leave them intact?


  11. I am looking forward to trying this recipe. Do you think these can be cooked and then frozen?

  12. Thank you for the outline of what to do with Hatch peppers- I’m just getting used to cooking with them this season; I’d never bought them in years past.

    Most of the comments are from people who haven’t made the recipe, so here are my notes:

    This was too sweet - I wish I’d used way less brown sugar or skipped it altogether. I also ended up having to ramp up the spices quite a bit - the spice amounts weren’t nearly enough after tasting. (But then I find most online recipes to be far too timid when it comes to herbs and spices. I come from a region with a food heritage of bold flavors, so I’m often doubling or tripling the spices of online recipes, so this wasn’t a surprise to me.)

    Some notes on the roasting - yes you can eat the skin and for some of our peppers it was nice and tender. But for other peppers, the roasted skin was as tough as plastic. However we decided next time we’d still use this method of leaving the skin on and just tell guests to eat from the skin like it’s a bowl, because the skin held the whole stuffed pepper together nicely.

    A word on seeds - the recipe didn’t specify what to do with seeds, but after roasting, I slashed each cooled pepper open, and scooped out the seeds with my fingers. I’ve found that pepper seeds can be hotter than the flesh and also add a weird texture to the dish. In my case, I used mild Hatch peppers, so it was more of a texture thing.

  13. The spices in this brought tears to my eyes and pain to my mouth...BUT....I goofed, and added cayenne. I think it would have been great without my mistake, but I couldn't keep eating b/c of the heat.


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

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