This recipe was developed for Stubb’s by Adam, of the Unorthodox Epicure.
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INGREDIENTS
Ingredients
- 4-6 Hatch chiles (preferably 4 smaller ones)
- 1 cup Cream cheese
- 1 cup Sharp Cheddar, shredded
- 2 TB Stubb's Texas Sriracha Anytime Sauce, plus more for drizzling
INSTRUCTIONS
- 1 Prepare the chiles
- 2 Near the stem of the chile, cut crossways about halfway through, then cut a slit lengthwise down the middle of the pepper. (You're cutting a 'T'.)
- 3 Carefully remove seeds. If the pepper tears a little, that's fine.
- 4 Assemble the poppers
- 5 Combine cream cheese and 2 TB Stubb's Texas Sriracha Anytime Sauce.
- 6 Fold in ¾ cup of the Cheddar.
- 7 Divide filling between the peppers, using a small spatula to stuff them.
- 8 Divide the remaining Cheddar between the peppers, sprinkling atop and pressing down slightly so that unmelted cheese doesn't end up on the ground.
- 9 Refrigerate while you prepare the grill. *If refrigerating more than 20-30 minutes, cover with plastic wrap (may be prepared a day in advance).
- 10 Cook'em and watch them disappear
- 11 Place the poppers Over charcoal or a medium-hot gas grill, and cook until chiles are slightly charred and cheese is melted, about 10 minutes.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
