Stuffed Green Chiles Recipe

Cooking Directions

1. 1

   Prepare the Chiles

   Preheat your oven to 375°F (190°C). Carefully wash and dry the Hatch green chiles. Cut a slit down one side of each chile to remove the seeds and create a pocket for stuffing.

2. 2

   Make the Filling

   In a bowl, mix the shredded white cheddar cheese with salt and black pepper. Fill each prepared chile with the cheese mixture, being careful not to overstuff.

3. 3

   Prepare the Pecan Breading

   In a separate bowl, combine the pecan halves and bread crumbs. Drizzle olive oil over the mixture and mix until the crumbs are evenly coated.

4. 4

   Coat the Chiles

   Dredge each stuffed chile in the pecan breading mixture, ensuring they are well-coated on all sides.

5. 5

   Bake the Chiles

   Place the breaded chiles on a greased baking sheet and bake in the preheated oven for 20-25 minutes, or until the chiles are tender and the coating is golden brown.

6. 6

   Serve

   Remove the chiles from the oven and let them cool slightly. Serve with ranch dressing drizzled on top or on the side for dipping.