Stuffed Hatch Green Chiles

When Hatch Chile season comes around, make sure you have this Stuffed Hatch Green Chiles recipe on hand.  Loaded with cream cheese and chicken stuffing then baked to perfection.

Stuffed Hatch Green Chiles from Bottom Left of the Mitten

Tonight for Mitten Movie Night 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 enjoy the mellow flavor of the chile letting the chicken and corn in the stuffing come through.

What beer pairs well with Stuffed Hatch Green Chiles?

The beer: Dirty Blonde from Atwater Brewery.

What should you watch while enjoying a beer and hatch chiles stuffed with cream cheese and chicken?

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.

Stuffed Hatch Green Chiles | Bottom Left of the Mitten

This ended up being a very simple meal.

How to make Stuffed Hatch Green Chiles:

Cut your onion and saute in a pan to brown.  Set aside and just use the 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 these stuffed hatch green chiles 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.

How to prepare Hatch Green Chiles for stuffing:

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 you’re 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.  This hatch green chile recipe is done!

Served with sour cream that had a small amount of Chipotle pepper in it.  Maybe add a side of double batch smashed beans.

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!

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Originally published in September of 2016. Updated information in April of 2019.

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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
These Stuffed Hatch Green Chiles are loaded with cream cheese and chicken stuffing then baked to perfection. A great recipe for hatch chile season.
Stuffed Hatch Green Chiles | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 30 minutes
Servings
chiles
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
chiles
Ingredients
Stuffed Hatch Green Chiles | 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.

Michigan Hot Dog #SundaySupper

 A Michigan Hot Dog features a meaty, beanless chili that is ladled on top of an all-beef hot dog. This is a great recipe for parties, tailgates, or even dinner!

Michigan Hot Dog | Bottom Left of the Mitten

When I saw the theme for this weeks #SundaySupper ‘All American Burgers & Dogs’ I knew I wanted to make one of my families favorites, chili dogs.  But how do I set myself apart from all other chili dogs out there?  Delving into foodie research I came across the most perfect dish……the Michigan hot dog.  A hot dog with beanless chili that is named after my beloved home state?  Yes!

But I’ll be honest….I didn’t even know what a Michigan hot dog was!  However, I found this fabulous article, Hot Dog of the Week: Decoding the “Michigan Dog” of New York State by Serious Eats.  It set me straight.  Real straight.  You see the title?  That’s right, the Michigan hot dog is a staple of NEW YORK!?!  However, it originated in Michigan, be it almost 100 years ago, so I am staking claim and feel safe to celebrate this chili dog as one of Michigan’s own.

Michigan Hot Dog | Bottom Left of the Mitten

Now you’ll say ‘Erin. You didn’t even know what a Michigan hot dog was. How are you going to even know if you did it right?’  For this, I trusted my husband’s taste buds since he has had them so he was my guide to whether they were close or not {PS. They were!}.

I decided to go with a slight vinegar based sauce. I LOVE vinegar (my favorite BBQ sauce is vinegar based too) and in doing my research it said that the sauce could be vinegar based. Or may contain cabbage. Or water from the cleanest Lake in Michigan. Or secret saliva from a wolverine. You get the fact that I’m joking but finding a truly original recipe was very hard so I improvised! I also used Nathan’s hot dogs as an homage to New York. Now let’s get started.

How to make Michigan Hot Dogs:

Prepare your hot dogs the usual way you would. I steam mine in the rice cooker.

Now time to make the chili.  Add the beef, onions and all the spices right on the top.

When the burger cooked it set the spices right into the meat. It’s my favorite way to cook beef.

Michigan Hot Dog | Bottom Left of the Mitten

Once the beef is cooked through add the tomato sauce, vinegar, and ketchup to the pan.  Do not drain the beef.  Stir to combine.

Put a medium simmer for around 5 minutes.  It does not take long to thicken up.

Michigan Hot Dog | Bottom Left of the Mitten

Now assemble your Michigan hot dog and add chili to the top along with mustard and the rest of your raw onion to the top.

If you’re looking to further your regional hot dog experience check out my Memphis Hot Dogs.

And here you are….

Michigan Hot Dog from Bottom Left of the Mitten

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

Instagram | Bottom Left of the Mitten

This Sunday is All American Burgers & Dogs.  I want to thank our host Christie of A Kitchen Hoor’s Adventures.  Putting on these events takes a lot of work and you made it look easy.  Check out all these other recipes that will have you cooking some great food all summer long.

All American Burgers & Dogs

Cluck Burgers

Worldly Burgers & Dogs

Where’s the Beef Burgers

Where’s the Bun Burger

Dessert Burger

How to

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupperHashtag and remember remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Michigan Hot Dog from Bottom Left of the Mitten. Beefy tomato chili smothered on top of aall beef hot dog.. Topped with Yellow Mustard and Onions.


Print Recipe


Michigan Hot Dogs

A Michigan Hot Dog features an all beef hot dog with a tangy, beanless chili then is simply topped with onions and mustard.

Michigan Hot Dog | Bottom Left of the Mitten

Prep Time 5 minutes
Cook Time 15 minutes

Servings
Hot Dogs


Ingredients

Prep Time 5 minutes
Cook Time 15 minutes

Servings
Hot Dogs


Ingredients

Michigan Hot Dog | Bottom Left of the Mitten


Instructions
  1. Prepare your hot dogs the usual way you would.

  2. For chili: Add beef, onions and all the spices right on the top. When the burger cooked it set the spices right into the meat. Cook through thoroughly.

  3. Once the beef is cooked through add the tomato sauce, vinegar and ketchup to the pan. Do not drain the beef. Stir to combine. Put a medium simmer for around 5 minutes. It does not take long to thicken up.

  4. Assemble hot dogs and add chili to the top along with mustard and the rest of your raw onion to the top.

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