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When it comes to comfort food, few dishes manage to pack a punch quite like Creamy Hatch Chili Pasta Cups. This delightful recipe encapsulates the essence of creamy, cheesy goodness, combined with the unique and vibrant flavors of Hatch chilies. The result is an irresistible dish that can serve as either an appetizer or a side, making it a versatile addition to any meal. Whether you're hosting a gathering or simply looking to elevate your weeknight dinner, these pasta cups are sure to impress.

Creamy Hatch Chili Pasta Cups

Discover the deliciousness of Creamy Hatch Chili Pasta Cups, a dish that perfectly blends creamy, cheesy goodness with the vibrant flavors of Hatch chilies. Ideal as an appetizer or side, these pasta cups are packed with rich flavors and a delightful crunch. With customizable ingredients and an easy preparation process, they’re perfect for gatherings or a cozy dinner at home. Treat your taste buds to this irresistible comfort food that’s sure to impress!
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Ingredients
  

8 oz (227 g) large uncooked pasta shells suitable for stuffing

1 cup cream cheese, softened at room temperature

1 cup sour cream

1 cup grated Monterey Jack cheese

1 cup roasted Hatch green chiles, chopped (use canned or fresh)

1 clove garlic, minced

½ teaspoon onion powder

½ teaspoon smoked paprika

½ teaspoon ground cumin

1 cup shredded sharp cheddar cheese

¼ cup fresh cilantro, chopped (for garnish)

Salt and pepper, to taste

1 tablespoon olive oil (for greasing the muffin tin)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease a muffin tin lightly with olive oil to prevent sticking, ensuring each cup is well coated.

    Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta shells and cook until al dente, following package instructions for about 8-10 minutes. Once cooked, drain the shells and allow them to cool slightly, ensuring they're easy to handle.

      Prepare the Filling: In a large mixing bowl, combine the softened cream cheese, sour cream, grated Monterey Jack cheese, chopped Hatch green chiles, minced garlic, onion powder, smoked paprika, and cumin. Season generously with salt and pepper. Mix all the ingredients together until they form a smooth, creamy filling with an even distribution of ingredients.

        Stuff the Pasta Shells: Using a small spoon or a piping bag (for easier handling), carefully stuff each cooked pasta shell with the creamy filling. Place the filled shells upright in the greased muffin tin, making sure they stand securely.

          Top with Cheese: Once all the shells are filled, generously sprinkle the shredded sharp cheddar cheese over the top of each stuffed shell, allowing for a delicious melted cheese topping.

            Bake: Transfer the muffin tin to the preheated oven and bake for about 20-25 minutes. Watch for the cheese to bubble and turn golden brown, signifying the perfect bake.

              Garnish and Serve: After baking, remove the muffin tin from the oven and let the pasta cups cool for a few minutes. Just before serving, sprinkle fresh chopped cilantro over the top for a burst of color and flavor.

                Enjoy: Serve warm, either as a delightful appetizer or a comforting side dish, and savor the rich, creamy, and mildly spicy flavors in each bite!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Makes 12 servings.