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.
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.
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.
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.
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!
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……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published in September of 2016. Updated information in April of 2019.
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