Parsley and Lemon Stuffed Hatch Green Chilies

Method

1. Before stuffing, blend chopped parsley and lemon juice into the mashed potato mixture.
2. Preheat oven to 190°C (375°F). Cut the tops off the chilies and remove the seeds.
3. In a skillet, cook the green chili and fried onion until fragrant, then mix with the mashed potatoes.
4. Stuff the chilies with the mixture, then top with tomato sauce and cheddar cheese.
5. Bake for 25 minutes, ensuring the internal temperature of the meat reaches 71°C (160°F).