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.
This recipe was developed for Stubb’s by Adam, of the Unorthodox Epicure. For more recipes by Adam, please visit his website at http://unorthodoxepicure.com/.