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Y-U-M: Bacon Hatch Chile Wraps with Cilantro Cream

by evh on August 29, 2014

hatch_chile_pepper_wraps_2

Bacon Hatch Chile Wraps with Cilantro Cream ~ Hatch chiles –– it’s quite a thing in these parts. The month of August is a mad frenzy of restaurants, grocery stores and farm stands promoting and capitalizing on these long stemmed greenies. While some believe they are a unique and special varietal that only makes an appearance once a year, much like that old groundhog, others (from New Mexico I might add) believe it’s all in a name, like my friend Suzanna –– AKA the South Austin Foodie. Hatch, or no hatch, and whatever train of thought you follow –– these peppers are a real treat and available in mild, medium and hot. After reviewing my 30+ sandwiches and wraps round-up, I realized that I didn’t have any sandwich-type wraps to list of my own. This is not for lack of making them (or devouring) but more for lack of documenting them along the way. You see, I love wraps and my family loves them but for some reason I’ve never snapped a picture of said roll-ups. So … here we are in Hatch season and since, let’s face it, it’s always wrap season we have: Bacon Hatch Chile Wraps with Cilantro Cream. Serve this baby for lunch, dinner or however you want to um, roll.

Bacon Hatch Chile Wraps with Cilantro Cream

This +
Bacon Hatch Chile Wraps with Cilantro Cream

Roasted Hatch or Green Chiles =

Bacon Hatch Chile Wraps with Cilantro Cream

Dinner in a roll = YUM!

Bacon Hatch Chile Wraps with Cilantro Cream

Roll with it baby.

Bacon Hatch Chile Wraps with Cilantro Cream
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Servings Prep Time
4 servings 10-15 minutes
Cook Time
25-35 minutes
Servings Prep Time
4 servings 10-15 minutes
Cook Time
25-35 minutes
Bacon Hatch Chile Wraps with Cilantro Cream
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 servings 10-15 minutes
Cook Time
25-35 minutes
Servings Prep Time
4 servings 10-15 minutes
Cook Time
25-35 minutes
Ingredients
  • 4 large hatch chiles
  • 8 slices bacon cooked
  • 2 medium carrots shaved or thinly sliced
  • 1/2 medium red onion shaved or thinly sliced
  • 1 cup cotija cheese crumbled
  • 1 cup fresh cilantro chopped and divided in half
  • 4 large tortilla wraps burrito size
  • 1 cup sour cream
  • 1 Tablespoon lime juice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
Servings: servings
Units:
Instructions
  1. Preheat oven to 375 degrees. Place four chiles onto a cookie sheet and poke a small hole into each one. Then place into the oven and roast for 25-35 minutes or until soft, tender and slightly golden. Once roasted remove from the oven and remove stems then slice each one longways into four strips and set aside.
  2. In a small bowl combine sour cream, lime juice, onion powder, garlic powder, salt, pepper and half of the cilantro (1/2 cup). Stir together until well combined.
  3. Place one wrap onto a flat surface. Dollop 2 Tablespoons of the mixture on top and spread evenly around the wrap. Next place one of the sliced hatch chiles evenly into the middle of the wrap, covering all the way to the edges. Top pepper slices with 2 slices of bacon and 5-6 carrot shavings, followed by a 3-4 onion shavings. Top with a 1/4 cup of cotija cheese and a sprinkling of cilantro.
  4. Grab one side of the wrap and roll into the other side creating your roll. Slice in half for serving and continue process until all four warps a made. Serve.
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