TGIF! It also means it’s time for Mitten Movie Night! I’m serving up Stuffed Hatch Green Chiles. Loaded with a cream cheese and chicken stuffing then baked to perfection.
Tonight I decided to experiment with an ingredient that I’ve been seeing in the stores a lot lately, Hatch Green Chiles. This isn’t a food that I would normally cook with, actually never had one before, I knew that my husband enjoys Jalapeno Poppers so the recipe started taking shape in my head. Since these are large I figured they would be perfect for stuffing and I was right. You will really enjoyed the mellow flavor of the Chile letting the chicken and corn in the stuffing come through.
And of course since it’s #MittenMovieNight so alongside it I’m having my favorite, Dirty Blonde from Atwater Brewery in Detroit. We’re watching Shameless the start of Season 6. They actually started putting the series on Netflix instant so if you haven’t watched it yet I HIGHLY recommend it. William H. Macy was born to play this roll in my opinion. Now let’s get started cooking! Gather your ingredients….
Really this ended up being a very simple meal. Cut your onion and saute in a pan to brown. Set aside and just use same pan to cook your chicken. The recipe below calls for 1 pound chicken BUT you could easily use pre-cooked and save some time. I prepared the chicken for this just as I did for my Blackened Chicken Green Chili Enchiladas using Zataran’s Creole Seasoning. Here are the directions again:
Heat oil in the pan then add chicken to it. It is very important to cook the chicken at least 8-10 minutes without turning. This puts the ‘blackened’ portion into the recipe. Once it is cooked flip and cook other side an additional 8-10 minutes.
Now it’s time to prepare the Chiles. Leaving the stem on just cut horizontally down to the tip of the Chile. With the split open remove the core and what seeds you can. Over the sink rinse out the inside of the Chile removing the remaining seeds.
Onto a greased baking sheet place the cleaned peppers. Once your chicken is cooked shred and cut up in smaller pieces. Add to your cream cheese, half of the shredded cheese, sauteed onion, spices and your drained can of corn.
Once the mix is all combined stuff your Chiles with it. I had 6 peppers but this amount of stuffing could have been spread over 8 but I only had 6 and they turned out great overstuffed. On top of that add the rest of the cheese. Bake at 350 degrees for 30 minutes. Done! I served with sour cream that had a small amount of Chipotle pepper in it. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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