black bean-stuffed Hatch chile peppers.
Stuffed with chorizo and black beans and topped with melted Oaxaca, these roasted Hatch chiles make a spicy, cheesy, delicious side dish or main.
Serves: 4 Prep time: 10 minutes Cook Time: 35 minutes
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.
what are hatch chiles?
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.
making vegetarian stuffed peppers
These 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.
black bean-stuffed Hatch chile ingredients
Hatch chiles: Hatch chiles are long, green peppers from New Mexico that are sold in select markets nationally from July to October. If you can’t find Hatch chiles, use the very similar Anaheim instead, or swap for poblanos.
onion and garlic: If you can’t use fresh onion and garlic, swap for garlic powder and onion powder. Don’t skip these, the aromatics have all the flavor.
black beans: A simple can of black beans will do it — don’t bother draining the can, the brine will be used to cook the beans into a similar texture to refried beans. For even smoother beans, plan to add water or broth and cook a bit longer, mashing as they simmer.
chorizo: I’m very picky about my chorizo. I highly recommend the thin, plastic-encased links normally found in Mexican grocery stores. You can choose beef, pork, or soyrizo. This type of chorizo is far more crumbly, soft, and flavorful than the ground chorizo the butcher is selling (which seems to just be seasoned ground pork). Definitely don’t use Spanish chorizo, which is cured and meant for things like charcuterie.
cumin and oregano: Since the chorizo has so many spices, you’ll only need these extra 2 for added flavor. If you are leaving the chorizo out, add paprika, chili powder, and cayenne to the mix.
Oaxaca cheese: Oaxaca cheese a mild, melty cheese very similar to mozzarella, which can be used in a pinch. You can also use pepper Jack, Monterey Jack, cheddar, or Colby Jack: whichever you choose, I highly recommend grating it fresh for better melting.
Slice an opening in each pepper to stuff. You can also halve the peppers to use as appetizer-sized portions.
You can mash more beans for a texture like refried beans or leave chunky -- like so.
black bean-stuffed Hatch chile pairing options
A stuffed jalapeño is sure to be an appetizer, but a large pepper like a Hatch is more likely to be a main or side. These are pretty generously stuffed and make a good main, but won’t be quite enough to satisfy for a whole meal. (I mean, let’s see some carbs, right?) Here are some ideas to serve alongside the peppers, whether as mains or sides:
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.