I am a New Mexican native, which means I have to love green chile, by default. Growing up in New Mexico, I actually did try to resist loving spicy foods for a while, but as I experienced the unique and warm culture of the area, I couldn’t help but admire it and fall in love.
I have learned that Mexican food and New Mexican food are as different as Mexican food and TexMex (okay… maybe a little less different, but still). All are great in their own right, but have their own special flavor profiles, cooking techniques and prominent ingredients.
In New Mexico, we grow and are very proud of our Hatch green chile. Have you heard of Hatch green chile? If you haven’t, let me tell you that Hatch is a small town in Southern New Mexico that is a beautiful agricultural area. I have been there a few times, and have actually picked green chiles off the plants in Hatch, and roasted them in my own backyard. Those were some fantastic green chiles!
This past weekend, I was craving chile rellenos, which are green chiles stuffed with cheese, battered, fried, and ooh so delicious.
I was also craving jalapeno poppers, which (most of you know) are jalapenos stuffed with cream cheese, wrapped in bacon, and baked (or grilled) until they’re heavenly.
Fresh Hatch green chiles can be hard to come by in June, but I did find some pobalno peppers at my local market, so I had the revelation of stuffing it with cheddar cheese, wrapping it in bacon, and baking it to perfection.
Bacon wrapped chile rellenos… oooh my.
It just so turns out that this was an incredibly tasty idea. Like, I need to add this to my monthly dinner menu rotation, delicious. Ooh, the merriment of mild spicy, with ooey melted cheese, and salty and savory bacon. It is just wonderful, my friends. If you love peppers, cheese, and bacon, this is a dish you NEED to try.
Bacon Wrapped Chile Rellenos
Fresh poblano peppers are stuffed with cheddar cheese and wrapped in savory bacon for the perfect New Mexican appetizer!
- 4 poblano peppers fresh
- 4 oz cheddar cheese
- 8 pieces bacon
Preheat oven to 450 degrees. Place poblano peppers directly on oven rack, and let them roast for 10 - 15 minutes, until skin is separating from the flesh and starting to char. Remove from oven and let cool. Once cool, peel the skin, split down lengthwise, and remove seeds and membranes.
Stuff each pepper with 1 oz of cheddar cheese, and fold pepper around cheese. Wrap with 2 pieces of bacon, and lay on a baking sheet. Bake in preheated oven until bacon is crispy, about 10 - 15 minutes.