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When creating the filling for your Cheesy Hatch Chili Pasta Pockets, achieving an even distribution of flavors is essential. Start by finely chopping the hatch chiles and any other ingredients you plan to include, ensuring they are uniformly sized. This helps them cook evenly and meld together in flavor.

Cheesy Hatch Chili Pasta Pockets

Discover the joy of making Cheesy Hatch Chili Pasta Pockets, a dish that blends creamy cheese richness with the unique flavors of Hatch green chilis. Perfect as a main course or appetizer, this recipe guides you through creating pasta from scratch, crafting a savory filling, and achieving a delightful presentation. With options for custom toppings and serving suggestions, these pasta pockets are sure to impress at any gathering. Savor every delicious bite!
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Ingredients
  

For the Pasta Dough:

2 cups all-purpose flour

2 large eggs

1/2 teaspoon salt

1 tablespoon olive oil

Water as needed

For the Filling:

1 cup shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup roasted Hatch green chilis, chopped (fresh or canned)

1/4 cup cream cheese, softened

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

Optional: 1/4 teaspoon smoked paprika for added flavor

For Topping:

1/2 cup sour cream

1 tablespoon lime juice

Fresh cilantro, chopped (for garnish)

Extra grated cheese (for sprinkling on top)

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Instructions
 

Make the Pasta Dough:

    - In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Mix until cohesive, adding water slowly until the dough forms a ball. Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth. Wrap it in plastic wrap and let it rest for 30 minutes.

      Prepare the Filling:

        - In a separate bowl, combine shredded cheddar, mozzarella, chopped Hatch chilis, softened cream cheese, garlic powder, onion powder, and smoked paprika (if using). Season with salt and pepper to taste, and mix until well combined.

          Roll Out the Dough:

            - After the dough has rested, divide it into four pieces. Roll each piece out on a floured surface until thin (about 1/16 inch thick). Use a round cutter or a glass to cut out circles (about 4 inches in diameter).

              Fill the Pasta Pockets:

                - Place about 1 tablespoon of the filling on one side of each dough circle. Fold the other side over, sealing the edges tightly by pressing with your fingers or using a fork to create a decorative edge. Repeat until all circles are filled.

                  Cook the Pasta Pockets:

                    - Bring a large pot of salted water to a boil. Carefully drop in the pasta pockets, cooking for about 3-4 minutes or until they float to the surface and are tender. Remove with a slotted spoon and drain.

                      Prepare the Topping:

                        - In a small bowl, mix sour cream and lime juice together. This will serve as a refreshing drizzle over your pasta pockets.

                          Assemble the Dish:

                            - Serve the cooked pasta pockets on a plate, drizzled with the lime sour cream, and sprinkle with extra cheese and chopped cilantro for garnish.

                              Enjoy!

                                - Dive in and savor the cheesy, spicy goodness of your homemade Cheesy Hatch Chili Pasta Pockets! Perfect as a main dish or a delightful appetizer.

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                                    Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings