1/4 teaspoon cumin
1/2 teaspoon kosher salt
1 tablespoon mayonnaise
5 cloves garlic, chopped
1/2 cup onions, finely diced
1/2 cup roasted Hatch chiles, chopped
3/4 cup cheddar cheese
7 slices bacon
7-8 Hatch peppers
fresh cilantro, for topping
Heat the oven to 425 degrees. Combine the cream cheese, cumin, salt, mayonnaise, garlic, onions, chopped Hatch chiles and cheddar cheese into a bowl. Stir well to combine. Half the chiles by slicing the Hatch chiles vertically from stem to the end of the pepper. Remove the seeds. Set the chiles onto a rimmed baking sheet. Add a few spoonfuls of cheese mixture into the chiles. Spread evenly. Set onto the baking sheet. Continue this process until all the mixture is used and all the chiles are stuffed. Take a slice of bacon and wrap it around the stuffed chiles and place back onto the baking sheet. Place into the oven and cook for 25-30 minutes, or until the bacon is cooked and the cheese is browned. Remove from the oven and top with chopped fresh cilantro. Serve warm.