Shrimp-Stuffed Hatch Chiles with Cilantro Cream Sauce

Our Shrimp-Stuffed Hatch Chiles with Cilantro Cream Sauce recipe is a crowd-pleaser sure to delight any of your dinner guests. Our New-Mexican twist on a traditional seafood recipe incorporates our special cilantro cream sauce along with the wide-variety of cheeses, peppers and white wine.

Shrimp-Stuffed Hatch Chiles with Cilantro Cream Sauce
Photo: Blaine Moats
Prep Time:
50 mins
Cool Time:
10 mins
Bake Time:
20 mins
Stand Time:
10 mins
Total Time:
50 mins


  • 1 pound fresh or frozen medium shrimp

  • 2 tablespoon olive oil

  • 2 tablespoon butter

  • 1 cup chopped onion (1 large)

  • ¾ cup chopped red sweet pepper (1 medium)

  • ¾ cup fresh or frozen corn kernels

  • ¼ cup dry white wine (such as Sauvignon Blanc)

  • 1 teaspoon chili powder

  • 1 cup shredded Monterey Jack cheese (4 ounces)

  • 1 cup shredded sharp cheddar cheese (4 ounces)

  • 1 egg, lightly beaten

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • Nonstick cooking spray

  • 8 fresh Hatch* chile peppers, roasted and peeled

  • 1 recipe Cilantro Cream Sauce

  • Cilantro sprigs (optional)

Cilantro Cream Sauce

  • ½ cup butter

  • 1 tablespoon bottled minced garlic (1-2 cloves)

  • 1 ½ tablespoon all-purpose flour

  • ½ cup whipping cream

  • ¼ cup milk

  • ½ cup snipped fresh cilantro

  • Salt

  • Pepper


  1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Chop shrimp.

  2. For filling, in a large skillet heat oil and butter over medium-high heat. Add onion; cook and stir for 2 minutes. Add shrimp, sweet pepper, corn, wine, and chili powder; cook and stir for 3 minutes or until shrimp are opaque. Transfer mixture to a large bowl; set aside to cool for 10 minutes. Stir in cheeses, egg, salt, and black pepper; set aside.

  3. Preheat oven to 400°F. Coat a 3-quart rectangular baking dish with cooking spray; set aside.

  4. Cut a slit lengthwise down one side of each chile pepper; open chile peppers and lay flat. If desired, remove stems and seeds from chile peppers. Spoon 1/2 cup of the filling onto each chile pepper (filling will be wet). Fold up peppers around filling and place, filling sides up, in prepared dish. Bake for 20 to 25 minutes or until lightly browned and filling is heated through (160°F). Let peppers stand for 10 minutes before serving.

  5. Serve chile peppers with Cilantro Cream Sauce and, if desired, garnish with cilantro sprigs.

Cilantro Cream Sauce

  1. In a large saucepan melt butter over medium heat. Add minced garlic; cook for 5 minutes, stirring occasionally. Stir in all-purpose flour until smooth. Add whipping cream and milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in snipped fresh cilantro and salt and pepper to taste. Makes 1-1/4 cups.


If Hatch chiles are not available, use Anaheim chiles, which are similar in size and shape.

Nutrition Facts (per serving)

623 Calories
52g Fat
18g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 623
% Daily Value *
Total Fat 52g 67%
Saturated Fat 30g 150%
Cholesterol 251mg 84%
Sodium 618mg 27%
Total Carbohydrate 18g 7%
Protein 23g
Potassium 561mg 12%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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