Meet your match with hatch- Bacon wrapped hatch chile popppers, Grilled Corn Hatch Chile Salad & Hatch Chile Deviled Eggs

August 16, 2020

Author: KatieChin

Print this recipe

Hey Cooped Up Cooking with Katie & Becca Fans!  Here are the recipes from today’s show!!

Bacon Wrapped Hatch Chile Poppers


  • 6 Hatch Green Chiles split down the middle and seeded
  • 1 Tbs oil
  • 1 small onion diced
  • 2 cups shredded store-bought rotisserie chicken
  • 8 ounces cream cheese softened
  • 1/2 cup mexican shredded cheese
  • 1/4 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder



Leaving the stem on just cut horizontally down to the tip of the Chile. With the split open remove the core and what seeds you can. Over the sink rinse out the inside of the Chile removing the remaining seeds. Place onto a greased baking sheet.

Heat a non-stick skillet over medium high heat.  Add the onions and saute for 4-5 minutes until softened.  Add the shredded chicken and saute for 1 minute.  Allow to cool.
In a medium bowl, combine the cream cheese, shredded cheese, cumin, chili powder and garlic powder.  Add the chicken and onion mixture and stir to combine.

Stuff the chiles with the mixture.  Wrap each chile with a slice of bacon.

Bake at 375  degrees for 20-25 minutes until bacon is crispy.

Grilled Corn Hatch Chile Salad


  • 16- ounce bag Melissa’s Hatch Green Chile Peppers
  • 2 cups grilled corn kernels
  • 8 ounces cherry tomatoes, halved
  • 2 ounces cotija or feta cheese, crumbled
  • 1/2 cup chopped cilantro leaves
  • Juice from 2 small limes
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons white wine vinegar
  • Salt and pepper to taste



Roast the chiles:  Put on a  pair of rubber gloves.  Wash the chiles and pat dry.  Place peppers directly on a  grill/stove flame until the skin blisters and becomes slightly charred on all sides.  Once the skin is evenly charred, place hot roasted chiles in a paper or plastic bag, or a bowl covered with plastic wrap or a towel. Let the chiles “sweat” for 15 minutes. The steam will help loosen the skin.   Peel off the skin and dice the chiles.

Combine all of the remaining ingredients and the chopped chiles in a large bowl.  Serve immediately with more chopped cilantro for garnish.

Melissa’s Hatch Chile Deviled Eggs

*This recipe is compliments of Melissa’s Produce!


12 Fresh Eggs
½ cup mayonnaise
1 teaspoon dry mustard
2 Tablespoons Sweet Pickle Relish
Salt and freshly ground pepper, to taste
2 teaspoons Melissa’s New Mexico Hatch Pepper Powder (chiles dried and ground)



Place the eggs in a large pot and add enough cold water to cover the eggs by 1-inch. Over high flame, bring the eggs and water to a boil. Remove the pot from the heat, cover and let sit for exactly 17 minutes.

Next, transfer the eggs to a bowl of ice water. Bring the water back to a boil. Place 6 eggs back into the boiling water and cook for 10 seconds, then return them to the ice water.

Repeat for the other 6 eggs.

When cool carefully peeled the eggs and rinse them.

Split each egg in half, lengthwise, and remove the yolk. Place the yolks in a mixing bowl. Using a fork, mash the yolks. Add the mayonnaise and the rest of the ingredients, except for the Hatch Pepper powder to the egg yolks. Mix well until creamy.

Pipe the yolk mixture into the egg white halves, sprinkle with the Hatch Pepper powder and place in the refrigerator until time of service.