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Shrimp Hatch Chile Jalapeno Poppers
By Chef Tom Fraker

Shrimp Hatch Chile Jalapeno Poppers


1/2 pound Fresh Raw Shrimp -- peeled; deveined
Sea Salt & Freshly Ground Pepper to taste
3 Melissa's New Mexico Hatch Peppers -- roasted ; peeled; diced
4 cups Sharp Cheddar Cheese -- grated


Prepare a hot grill and preheat the oven to 400ºF. Rinse the shrimp and pat dry.

Place the shrimp on the grill and season with salt and pepper. Grill until opaque, about 1-2 minutes. Turn the shrimp and repeat. Remove from the grill and let cool.

When cooled, chop the shrimp. In a bowl, combine the shrimp, Hatch Peppers and cheese until well mixed. Make an incision lengthwise in each jalapeno and carefully remove the seeds and veins.

Carefully fill each pepper with the shrimp mixture. Place the peppers on a lightly oiled baking sheet. I use cooking spray. Bake in the oven for 7-10 minutes or until the jalapeno peppers begin to get tender. Serve hot.

Makes about 8-10 servings.

It is a good idea to wear disposable gloves when working with chile peppers.


Recipe from Hatch Chile Cookbook