Stuffed Hatch Green Chiles

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.

Stuffed Hatch Green Chiles from Bottom Left of the Mitten

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 Mitten Movie Night 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!

Stuffed Hatch Green Chiles | Bottom Left of the Mitten

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.

Stuffed HatchGreen Chiles from Bottom Left of the Mitten

Onto a greased baking sheet place the cleaned peppers.  Once the 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.

Stuffed HatchGreen Chiles from Bottom Left of the Mitten

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……

Stuffed Hatch Green Chiles from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Get double the sweets in your first Treatsie box!

Stuffed Hatch Green Chiles from Bottom Left of the Mitten
Print Recipe
Stuffed Hatch Green Chiles
Loaded Green Hatch Chiles with a cream cheese and chicken stuffing baked to perfection.
Stuffed Hatch Green Chiles from Bottom Left of the Mitten
Course Main Dish
Cuisine Mexican
Servings
chiles
Ingredients
Course Main Dish
Cuisine Mexican
Servings
chiles
Ingredients
Stuffed Hatch Green Chiles from Bottom Left of the Mitten
Instructions
  1. Cut your onion and saute in a pan to brown. Set aside and just use same pan to cook your chicken.
  2. If cooking your own chicken. Cover both sides of chicken generously with Cajun seasoning. 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.
  3. 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. Place onto a greased baking sheet.
  4. 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.
  5. Once the mix is all combined stuff your Chiles with it. On top of that add the rest of the cheese.
  6. Bake at 350 degrees for 30 minutes.
Share this Recipe

The ‘Un’ Shish Kabob

I love Shish Kabobs. They are so good! And talk about a versatile meal. It can be mixed up any way you like. But let’s be honest, threading the wooden stakes can be a pain. One night I wanted these but did not feel like soaking the stakes, cutting everything up then putting it on the stakes. Smooshing them onto our grill (we use an electric grill) and then cooking them until they were tough because the middle didn’t get completely cooked so I had to keep turning and turning it. No! That is when I came up with the idea for the ‘Un’ Shish Kabob. All the goodness of the original but so easy.

'Un' Shish Kabob. Wonderful quick meal for summer.

When I make mine I usually choose chicken or a combination of chicken & steak if I can find a good deal on it. Then I always add mushrooms & onions. Always. For my other  vegetables I usually do 1 red & 1 green vegetable. For this one I used Brussel sprouts and Roma tomatoes. I really love Brussel sprouts. So gather your ingredients……

'Un' Shish Kabob. A quik easy meal for busy summer nights.

I use my broiler pan for this. Now, how often do you think about using your broiler pan? Probably no often. So enjoy this. You may think of other ways to use it now that you’ve got it out. Go ahead and spray it with some Olive Oil spray.

'Un' Shish Kabob. A quik easy meal for busy summer nights.

Clean & cut your veggies. I kept my tomatoes whole. After they are cooked they almost ‘burst’ open when you cut into them. Try it, you will love it.

'Un' Shish Kabob. A quik easy meal for busy summer nights.

Add the vegetables to the broiler pan. Melt 4 Tbs. of butter. Season them with Salt & Pepper then pour the butter over them.

'Un' Shish Kabob. A quik easy meal for busy summer nights.

Now cut up your chicken.

'Un' Shish Kabob. A quik easy meal for busy summer nights.

Add your cubed chicken to the other side of the pan. Next you’re going to pour the Italian Dressing over your chicken.   This really makes it tangy and gives it a little kick.

Now you are ready to put this into the broiler. While your placing everything onto the pan preheat the broiler. Once everything is on the pan go ahead and pop it in. I set my timer for 8 minutes. When the timer goes off, pull the pan out and turn the chicken and vegetables. Set for another 8 minutes.

'Un' Shish Kabob. A quik easy meal for busy summer nights.

During the first 8 minutes of cooking I usually start my ‘Quick Baked Potatoes’. Scrub and cut your potatoes in half. Cover with plastic wrap. When I start the second 8 minute timer I put the potatoes in to cook.

Once the timer goes off for the 2nd time pull the pan out and turn the chicken and vegetables. Check your potatoes. If they easily poke through with a fork your good to go. If they are a little thicker you may have to cook them for another 4-6 minutes. Do not overcook as it will make them hard and inedible.

With this I make 'Quick Baked Potatoes'

Set your timer for your last 8 minutes. So you will put these in the broiler for a total of 24 minutes, turning the chicken and vegetables every 8 minutes. They should be all nice and crispy on the edges. Oh yeah, look at this.

With this I make 'Quick Baked Potatoes'

Plate up your ‘Un’ Shish Kabobs and potatoes.  I love dipping my chicken into Steak Sauce and topping my potatoes with butter and sour cream.  And here you are……..

The 'Un' Shish Kabob | Bottom Left of the Mitten

'Un' Shish Kabob

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Tiny Prints - Up to 30% Off

The 'Un' Shish Kabob | Bottom Left of the Mitten #chicken #chicheknrecipe
Print Recipe
The 'Un' Shish Kabob
Don't waste time skewering the meat & vegetables. Just chop & broil your meat and veggies all on one pan. Dinner is done is less than 30 minutes.
The 'Un' Shish Kabob | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
The 'Un' Shish Kabob | Bottom Left of the Mitten
Instructions
'Un' Shish Kabob
  1. Clean & cut your veggies.
  2. Add the vegetables to the broiler pan. Melt 4 Tbs. of butter. Season them with Salt & Pepper then pour the butter over them.
  3. Cut up your chicken.
  4. Add your cubed chicken to the other side of the pan. Pour the Italian Dressing over your chicken.
  5. Set your timer for 8 minutes. So you will put these in the broiler for a total of 24 minutes, turning the chicken and vegetables every 8 minutes.
Quick Baked Potatoes
  1. Scrub and cut your potatoes in half. Cover with plastic wrap. When I start the second 8 minute timer.
  2. Check your potatoes. If they easily poke through with a fork your good to go. If they are a little thicker you may have to cook them for another 4-6 minutes. Do not overcook as it will make them hard and inedible.
Share this Recipe

Food Blog Theme from Nimbus
Powered by WordPress