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Hatch Chile & Cheese Party Bites

Spicy, creamy, a little smoky, and a bunch of fun — Hatch Chile Party Bites are perfect as a party appetizer.
Course Appetizer
Author Cathy Arkle


  • 6 large hatch chiles roasted, peeled, stemmed (2 chopped, 4 sliced)
  • 1 cup 8 oz. feta cheese, crumbled
  • 1 cup 8 oz. cream cheese, softened
  • 1 clove garlic minced
  • 1 shallot diced
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon Melisa's Hatch Chile Powder plus additional for garnish
  • 1 cup 8 oz. pine nuts, lightly toasted and finely chopped


  1. In medium bowl, mash the feta cheese with the cream cheese using a fork. Stir in the hatch chiles, garlic, shallots, salt & hatch chile powder using a wooden spoon, and mix until thoroughly.
  2. Cover; refrigerate 60 minutes or until the mixture is firm enough to shape into balls.
  3. Lightly moisten your hands, and shape the cheese mixture into 1-inch balls. Set them on a baking sheet or in a pan, and freeze them until they are firm, about 15 minutes. (If you’re not going to serve these immediately, cover and refrigerate up to 3 days, or freeze up to 1 month.)
  4. While the balls are firming up, cut the remaining hatch chiles into thin strips. Thread the strips on a toothpick and set aside. (see photo above)
  5. To serve, place the chopped pine nuts in a small bowl. Roll each ball in the nuts until it is covered. Stick a threaded chile into each ball and place on an attractive serving plate or platter. Serve with baguette slices or crackers.

Recipe Notes

Makes approx. 20 mini cheese balls for about 6 people