Cajun Mushroom Stuffed Hatch Chiles

Featuring our Boom Bayou Boom seasoning

Halved Hatch Chile stuffed with cheese and filling, topped with green onions

6 servings | Total Time: 1 hour

    • 6 hatch chiles, halved lengthwise and seeded
    • 2 Tbsp olive oil
    • 1 small onion, diced
    • 2 cloves garlic, minced
    • 8 oz oyster mushrooms, roughly chopped
    • (1) 14.5 oz can of fire roasted diced tomatoes
    • (1) 15 oz can of black beans, drained and rinsed
    • 1 cup cooked rice
    • 2 tsp Boom Bayou Boom Cajun Seasoning
    • Chopped green onions for garnish
  • Step 1

    Preheat the oven to 400°F. Grease a baking dish with nonstick cooking spray.

  • Step 2

    In a skillet over medium-high heat, warm the olive oil. Sauté the onions until translucent for about 3-4 minutes.

  • Step 3

    Add the garlic and oyster mushrooms to the skillet and cook for 4-5 more minutes.

  • Step 4

    Stir in the fire roasted tomatoes, black beans, rice and Boom Bayou Boom seasoning. Cook for approximately 2-3 minutes until heated through.

  • Step 5

    Divide the mushroom mixture evenly among the halved and seeded hatch chiles.

  • Step 6

    Top the hatch chile with a generous amount of Monterey Jack cheese.

  • Step 7

    Transfer to the prepared baking dish and bake for 15 minutes until hatch chiles are tender and cheese is melted.

  • Step 8

    Garnish your delicious Hatch Chiles with chopped green onions and enjoy!

Based on 6 servings (6 stuffed Hatch Chiles)

  • Calories: 518
  • Total Fat: 14 g
  • Total Carbohydrate: 71g
  • Protein: 18 g