Shrimp Hatch Chile Jalapeño Poppers

September 13, 2023
Shrimp Hatch Chile Jalapeño 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
  • 16 large jalapeño peppers


  • 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.

Recipe Note

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

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