Hatch Chile Jalapeño Shrimp Poppers

Pop on over to our San Bruno and Burlingame stores this weekend for Round 2 of our Hatch Chile Roasts!

  • San Bruno: 22 Bayhill Shopping Center (8.24)
  • Burlingame: 1477 Chapin Avenue (8.25)

Get your hands on some Roasted Hatch Chiles to create these Hatch Chile Jalapeño Shrimp 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 Chile Peppers

Get all these ingredients and more delivered in as little as 1 hour!


  1. Prepare a hot grill and preheat the oven to 400ºF. Rinse the shrimp and pat dry.
  2. 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.
  3. When cooled, chop the shrimp. In a bowl, combine the shrimp, Hatch Peppers and cheese until well mixed. Make an incision lengthwise in each jalapeño and carefully remove the seeds and veins.
  4. 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 jalapeño peppers begin to get tender. Serve hot.
  5. Makes about 8-10 servings.

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

#molliestones #hatchchile #hatchchileroast @melissasproduce

Have you placed your pre-order yet?

Reserve your box of Roasted Hatch Chiles today!


Follow us on Facebook, Instagram and Twitter for exclusive giveaways, updates and recipes all season long!