Preheat your oven to 375°F (190°C) and prepare a baking dish lined with parchment paper.

Place the Hatch chiles on a baking sheet and roast for about 20 minutes until blistered and fragrant. Transfer to a covered bowl to steam.

In a skillet over medium heat, cook the ground sausage or beef until browned, approximately 7-10 minutes. Add minced garlic during the last minute.

In a mixing bowl, combine the cooked meat mixture with softened cream cheese and shredded cheese blend. Season with salt and pepper to taste.

Once cooled, gently peel the skin off the chiles and make a slit along one side of each. Spoon in the creamy filling.

Arrange the stuffed chiles in the prepared baking dish and bake for 15-20 minutes until bubbly and golden brown.

Serve with a dollop of sour cream and sprinkle with chopped cilantro.