CHICKEN-STUFFED HATCH CHILES
We can't say enough good things about these delicious chicken-stuffed chiles! They're served in a yummy cilantro cream sauce, which makes every bite seem more indulgent.
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 20
Steps:
- Preheat oven to 425°F. Line a baking sheet with foil. Place whole chiles on prepared baking sheet. Lightly coat peppers with cooking spray. Roast about 15 minutes or until peppers are charred. Place peppers in a very large bowl; cover with foil. Let stand about 20 minutes or until cool enough to handle.
- Meanwhile, reduce oven temperature to 400°F. For filling, in a medium saucepan heat oil over medium-high. Add corn; cook and stir 2 minutes. Add chili powder; cook and stir 1 minute. Add broth. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes. Remove from heat; cool 10 minutes. Stir in chicken, cheese, egg, salt, and black pepper.
- Coat a 3-qt. rectangular baking dish with cooking spray. Reserve 1/4 cup Cilantro Cream sauce for serving, and pour the rest into the prepared baking dish. Use a small knife to scrape the charred skins off peppers. Cut a slit down one side of each chile pepper; open each pepper. If desired, remove stems and seeds from chile peppers. Spoon 1/4 cup of the filling onto each chile pepper. Fold up peppers around filling. Arrange peppers, filling sides up, in prepared baking dish.
- Bake, uncovered, about 20 minutes or until filling is heated through (160°F). Let stand 10 minutes before serving.
- Serve peppers with reserved Cilantro Cream Sauce and, if desired, top with cilantro. Cilantro Cream Sauce
- In a small saucepan melt butter over medium heat. Add minced garlic; cook for 2 minutes, stirring occasionally. Stir in all-purpose flour until smooth. Add half-and-half. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in chopped fresh cilantro and salt and pepper to taste. Makes 1 1/3 cups.
Nutrition Facts : Calories 435 kcal, Carbohydrate 20 g, Cholesterol 140 mg, Protein 24 g, SaturatedFat 17 g, Sodium 651 mg, Sugar 9 g, Fat 30 g, TransFat 1 g, UnsaturatedFat 12 g
CREAMY HATCH CHILE AND MUSHROOM CHICKEN BREASTS
I made this dish with Hatch chiles that I had in my freezer and some onions and mushrooms that needed to be used. I served it over a bed of cilantro-lime rice. I shredded my chicken breast and mixed it in with the rice. Hubby preferred his chicken breast whole. We're going through a stay-at-home order due to the Coronavirus pandemic and this was a great meal to make with items that I already had.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h20m
Yield 4
Number Of Ingredients 12
Steps:
- Spray a slow cooker with nonstick cooking spray. Place chicken breasts in the slow cooker.
- Heat olive oil in a skillet until shimmering. Add onion; cook and stir for 5 minutes. Add mushrooms and cook until onion is translucent and mushrooms are soft, 2 to 4 minutes. Add garlic and cook for 1 minute more.
- Transfer the onion mixture to the slow cooker. Add chicken broth, taco seasoning, salt, and pepper. Cook on High for 1 hour 30 minutes.
- Meanwhile, set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
- Broil the chile peppers until skin is heavily blistered and turning black, about 4 minutes per side.
- Transfer the chile peppers to a bowl and cover tightly with plastic wrap. Allow to steam as they cool, about 15 minutes. Remove the skins and chop the flesh into 1-inch pieces.
- Add Hatch chiles and heavy whipping cream to the slow cooker and cook for 30 minutes more.
Nutrition Facts : Calories 325.2 calories, Carbohydrate 16.6 g, Cholesterol 99.7 mg, Fat 17 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 8 g, Sodium 1214 mg, Sugar 6.3 g
CHICKEN STUFFED HATCH CHILES (CHILES RELLENOS DE POLLO)
These chiles are stuffed with a spicy mixture of chicken, corn kernels, and queso Oaxaca in a rich and flavorful cilantro cream sauce. Every bite is an explosion of Mexican flavors.
Provided by Yvette Marquez
Categories Main Course
Time 53m
Number Of Ingredients 17
Steps:
- Fire up a comal on the stovetop. Rinse the chiles and pierce each with a knife. Place them on the comal and let them roast evenly. You will have to keep an eye on them, making sure to turn them over until all sides are roasted. When done, the skins should be evenly blistered and mostly black.
- Place roasted chiles into a plastic bag and close the bag. Cover the plastic bag with a kitchen towel. The steam will help the blackened skin to separate. When cool, rub off the blackened skin, careful to keep the stem intact on the chiles.
- Using a small sharp knife, carefully slit chiles open along 1 side. Remove seeds, leaving stems attached. Set aside to fill later.
- Preheat oven to 400 degrees F.
- In a medium saucepan heat oil over medium-high. Add corn; cook and stir 2 minutes. Add chili powder; cook and stir 1 minute.
- Add broth. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes. Remove from heat; cool 10 minutes. Stir in chicken, cheese, egg, salt, and black pepper.
- Spoon ¼ cup of the filling onto each chile pepper.
- In a small saucepan melt butter over medium. Add garlic and cook for 2 minutes, stirring occasionally.
- Add flour, stirring until smooth. Add half-and-half. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in cilantro. Season to taste with salt and pepper.
- Coat a rectangular baking dish with cooking spray.
- Pour Cilantro Cream Sauce in the prepared baking dish. Arrange peppers, filling sides up, in sauce.
- Bake, uncovered, about 20 minutes or until filling is heated through.
Nutrition Facts : Calories 397 kcal, Sugar 5 g, Sodium 907 mg, Fat 28 g, SaturatedFat 15 g, Carbohydrate 16 g, Fiber 4 g, Protein 22 g, Cholesterol 124 mg, ServingSize 1 serving
More about "hatchet chile stuffed chicken food"
CHICKEN STUFFED HATCH CHILES - YOUTUBE
From youtube.com
Author Muy BuenoViews 2.1K
CHORIZO CHEESE STUFFED CHICKEN BREAST - COOKING ON …
From highlandsranchfoodie.com
HATCH GREEN CHILE STUFFED CHICKEN - CHLOE'S TRAY
From chloestray.com
HEALTHY STUFFED HATCH CHILES | COUPLE IN THE KITCHEN
From coupleinthekitchen.com
HATCH GREEN CHILE & CHEESE STUFFED CHICKEN BREAST …
From newmexiconomad.com
STUFFED HATCH GREEN CHILES - BOTTOM LEFT OF THE MITTEN
From bottomleftofthemitten.com
STUFFED HATCH CHILES - LIKE MOTHER, LIKE DAUGHTER
From lmld.org
HATCH CHILE + CHEESE STUFFED CHICKEN BREASTS WRAPPED IN BACON
From thedefineddish.com
Total Time 40 mins
GREEN CHILE AND CHEESE STUFFED CHICKEN - OVER THE FIRE COOKING
From overthefirecooking.com
HATCHET CHILE STUFFED CHICKEN RECIPE - FOOD.COM
From pinterest.com
LET’S COOK SOMETHING NEW: STUFFED HATCH CHILI PEPPERS
From beyondgumbo.com
RECIPE: CHILI AND CHEESE STUFFED CHICKEN BREAST | KITCHN
From thekitchn.com
BEST WESTERN FOOD RECIPES: HATCHET CHILE STUFFED CHICKEN
From westernfoodrecipesbook.blogspot.com
CHICKEN WITH HATCH CHILES - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
FOODCOMBO
CREAM CHEESE STUFFED CHICKEN BREAST + WONKYWONDERFUL
From wonkywonderful.com
HATCH GREEN CHILE RELLENO CASSEROLE RECIPE | A FOOD LOVER'S LIFE
From afoodloverslife.com
THE STORY BEHIND DUNSMOOR'S RECIPE FOR PORK AND GREEN CHILE STEW
From latimes.com
EASY CHILE-STUFFED CHICKEN BREASTS - MY FOOD AND FAMILY
From myfoodandfamily.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love