Bacon-wrapped Shrimp-stuffed Hatch Chiles

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3 large Hatch Chiles, deseeded

1 lb. medium precooked shrimp

2 cloves garlic, minced

1 tbsp. fresh cilantro, finely chopped

¼ cup ricotta cheese

½ cup cotija cheese, crumbled

6 sliced bacon

2 cups rice, cooked

Slice chiles lengthwise up to stem. Clean out seeds and white membrane from each chile. In a medium bowl, mix cheeses & cilantro.
In a medium skillet, heat olive oil over medium heat. Saute shrimp & garlic until shrimp are pink and cooked through, 5-8 minutes. Set aside.
In each chile, spread cheese mixture. Top with 3-4 shrimp, depending on size of shrimp.
Wrap each chile in two slices of bacon, overlapping each slice, leaving very little chile left uncovered.
Preheat broiler to 500 degrees. Broil chiles for 10-15 minutes, or until bacon begins to crisp.
Serve immediately either as an appetizer, or as a main dish over cooked rice topped with remaining shrimp & cotija cheese.