Stuffed Hatch Chiles with Hatch Chile Queso

Ingredients

• 1 cup cooked rice

• Black beans, rinsed and drained

• Frozen fire roasted corn, defrosted

• Pancho’s Hatch Chile Queso

• 4 Hatch Chiles

• 1 TBS olive oil

• 1 tsp smoked paprika

• 1/2 dried oregano

• 1/1 tsp garlic powder

• 1/2 tsp cumin powder

• 1/4 tsp chile powder

• 1/4 tsp black pepper

• 1/2 tsp sea salt

Directions

1. Preheat broiler on high and place the Hatch Chiles on a roasting pan or cooking sheet.

2. Place under the broiler for 2 to 4 minutes until the chiles are blistering. Watch carefully. (Blister at about 3 minutes.)

3. Remove from the oven and put peppers in a ziplock bag. Seal and let cool.

4. Carefully peel the skin off of the roasted peppers.

5. In a small bowl, combine the rice, beans, and corn. Season with the spices.

6. Slice the length of the Hatch chiles to open and scrape away the seeds with a small spoon.

7. Stuff each chile with 1/4 of the rice mixture.

8. Top each pepper with a spoonful or two of the queso.

9. Set under the broiler for a minute or two to heat everything, making sure the queso doesn’t burn.

10. Serve with more queso on the side! (Obviously)