Cheesy Texas Sriracha Hatch Poppers

This recipe was developed for Stubb’s by Adam, of the Unorthodox Epicure.
  • 4



  • 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


  • Prepare the chiles

  • 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'.)

  • Carefully remove seeds. If the pepper tears a little, that's fine.

  • Assemble the poppers

  • Combine cream cheese and 2 TB Stubb's Texas Sriracha Anytime Sauce.

  • Fold in ¾ cup of the Cheddar.

  • Divide filling between the peppers, using a small spatula to stuff them.

  • Divide the remaining Cheddar between the peppers, sprinkling atop and pressing down slightly so that unmelted cheese doesn't end up on the ground.

  • Refrigerate while you prepare the grill. *If refrigerating more than 20-30 minutes, cover with plastic wrap (may be prepared a day in advance).

  • Cook'em and watch them disappear

  • 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)