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When it comes to creating an unforgettable appetizer or side dish, few recipes can rival the appeal of Creamy Hatch Chili Pasta Cups. These delightful bites combine the comforting essence of pasta with the rich, creamy texture of a flavorful filling, all while providing a tantalizing kick from Hatch chiles. Perfect for gatherings or family dinners, these pasta cups are not only visually appealing but also packed with flavor, making them a guaranteed hit among guests of all ages.

Creamy Hatch Chili Pasta Cups

Discover the incredible flavors of Creamy Hatch Chili Pasta Cups, a delectable appetizer that combines the comforting essence of pasta with a rich, creamy filling featuring roasted Hatch chiles. Perfect for gatherings or family dinners, these bite-sized delights are not only visually stunning but also packed with flavor. The creamy blend of cream cheese, sour cream, and melted cheeses pairs beautifully with the smoky sweetness of the Hatch chiles, making them a guaranteed hit for any occasion. Enjoy a satisfying culinary experience that your guests will love!
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Ingredients
  

8 oz (227 g) uncooked pasta shells (large enough to stuff)

1 cup cream cheese, softened

1 cup sour cream

1 cup grated Monterey Jack cheese

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

1 clove garlic, minced

½ teaspoon onion powder

½ teaspoon smoked paprika

½ teaspoon 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: Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil to prevent sticking.

    Cook the Pasta: In a large pot of salted boiling water, cook the pasta shells according to package instructions until al dente, about 8-10 minutes. Drain and let cool slightly.

      Make the Filling: In a large mixing bowl, combine the softened cream cheese, sour cream, Monterey Jack cheese, roasted Hatch green chiles, minced garlic, onion powder, smoked paprika, cumin, and season with salt and pepper. Mix until well combined and creamy.

        Stuff the Pasta Shells: Carefully fill each cooked pasta shell with the creamy mixture, using a small spoon or piping bag for ease. Place each stuffed shell upright in the greased muffin tin.

          Add Cheese Topping: Once all the shells are filled, sprinkle the shredded sharp cheddar cheese over the tops of each stuffed shell.

            Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the cheese is bubbly and golden.

              Garnish and Serve: Remove from the oven and let cool for a few minutes. Sprinkle fresh cilantro over the top for garnish before serving.

                Enjoy: Serve warm as a delicious appetizer or side dish, and enjoy the creamy, spicy goodness!

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