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Hatch Rattlers
Submitted by Hatch Rattlers

Hatch Rattlers

You can use any type of pepper/chile that you want just make sure you roast the peppers to remove the skin, that's if it's a thick-skinned pepper. As for the meat, I use the ground turkey to give a healthier aspect to the dish, but you can certainly use any type of meat your heart desires, or throw in some sausage and if you've got a crazy streak in you, do a meat blend of the sausage and turkey! "

Ingredients

4 Hatch chiles, deskinned (see directions below)

1/2 pound ground turkey (beef or sausage would be great too, or a combo)

1 teaspoon Captain Rodney's Boucan Glaze

1/2 teaspoon garlic salt

1 teaspoon Salt Grass 7-Steak Spice Seasoning

1/4 teaspoon lemon pepper

1/4 teaspoon paprika

1/4 teaspoon dried thyme

Black pepper, several grinds

4 slices bacon, thin sliced

1/4 cup Sweet Baby Ray's BBQ Sauce

1/8 cup honey

2 tablespoons butter, melted

John Henry's Pecan Rub


Instructions

Rinse the Hatch chiles, making sure you dry them completely.

Preheat your oven to 450°. Place your chiles on a foil-lined baking sheet. Pop the chiles into the oven and cook for 10-13 minutes (at which point the chiles will be discolored and starting to blister). Flip over and continue cooking for an additional 7 minutes. After you take the chiles out of the oven, place them in a zip-lock baggie and let them steam for 10 minutes. Remove from baggie and carefully remove the skin (do NOT rinse with water). Cut off the stem-end, and run a slit down one side. Gently remove all the seeds and the ribs. Set aside until ready to stuff.

In a medium bowl, mix together the turkey, Boucan Glaze, garlic salt, 7-Steak Spice Seasoning, lemon pepper, paprika, thyme, and black pepper, making sure that everything is well blended. Divide the meat into 4 equal mounds. Roll each mound into a slender cone-shape. Place each cone-shape of meat inside a chile, making sure you don't pack it too tightly, and it's not overflowing the top.

Wrap each stuffed chile with one slice of bacon. Starting roughly 1/2" from the top, tuck one end of the bacon in between the chile and meat, and then start wrapping it around the chile working your way down while gently stretching it without overlapping the bacon. Tuck the remaining end in between the chile and meat at the tip end.

Sprinkle both sides of your wrapped chiles with the John Henry's Pecan Rub.

Put the prepared chiles on your pre-heated grill and cook indirect on medium-high heat (roughly 300 degrees). After 25 minutes of cooking, turn your chiles over, and continue cooking for an additional 30 minutes.

In the meantime, mix together the BBQ sauce, honey, and butter in a small bowl until well blended. Set aside, and let the flavors marry.

Now it's time to glaze the chiles. Mop some of the BBQ mixture over each chile, flip over and glaze again. Continue grilling for 15 minutes. Add more glaze to the chiles, flip and glaze the other side, and continue grilling for 10 minutes.

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Servings

4

Nutritional Information
Per Serving

no nutrition information available


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