One of my favorite things about hunting mule deer in the high desert of New Mexico is the proximity to freshly roasted Hatch green chile peppers. They're great for just about any camp meal. Luckily, we can get fresh Hatch peppers this time of year at a local market. While it isn’t quite the same as getting them from the source, they’re still pretty good.
With just enough heat, they make a great stuffing pepper for this breakfast dish. We use our wild pork breakfast sausage with scrambled eggs and lots of cheese for the stuffing. Cook them in the oven or on your Traeger Grill.
6 Large Hatch chile peppers
1 pound bulk breakfast sausage
10 eggs, beaten
1 cup shredded cheese of your choice
1 cup Mexican style cotija crumbling cheese
1/2 teaspoon ground cumin
Start by cutting a 3/4-inch-wide section out of the side of the peppers, down most of their length. Use a spoon to carefully scrape away and discard the seeds and ribs from inside the pepper.
Dice the sections you removed from the tops of the peppers. Brown the sausage and diced peppers with the cumin in a skillet over medium heat.
Once the sausage has browned and the diced peppers are soft, remove the pan from the heat and stir in the beaten eggs and shredded cheese. The heat from the sausage will begin to cook the eggs, but they should still be fairly soft and liquid at this point.
Place the peppers on a sheet pan or in a disposable aluminum pan. Use a spoon to fill each pepper to the top with the egg/sausage mixture. Pour any remaining filling over the top of the peppers. Sprinkle over the crumbled cotija cheese and bake or grill at 350 degrees for 25 to 30 minutes until the eggs are set and the peppers are soft. Serve with sour cream.
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