Shrimp and Cotija Cheese Stuffed Hatch Chiles
Central Market Recipe by Chef Dean Liesenfelt
As you can see from the photo, we didn't stuff the Hatch chiles. (How the heck do people stuff them when this type of chile is so thin and delicate? They're not like chile rellenos or poblanos that are larger.)
We took the recipe and modified it to create a casserole-like dish. This had amazing flavor, is healthy(!) and would go very well with rice.
Ingredients include: Hatch chiles, fresh spinach, shrimp, Cotija cheese, olive oil, garlic, ancho chile powder, lemon juice & zest, crushed red pepper, salt, Mexican crema
Few notes:
- In the pan, don't cook the shrimp until they're completely done. Since the dish is baked, the shrimp will finish cooking in the oven.
- Added guajillo chile powder in addition to ancho chile
- Go light on the salt -- cotija is a salty cheese
- Bake it for 25 min (instead of 30)
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