Smoky Hatch chilies, 2 X cheesy goodness, and protein-packed chicken=Perfect Autumn comfort food!
I have several recipes featuring Hatch chilies to share with you guys, so let’s get started with a green chili stuffed with succulent chicken and gooey cheesy goodness.
This recipe packs a punch when it comes to protein—a full 48 grams! The sat fat in this recipe is a bit high for me, but I consider this dish to be a treat, not something I’m going to eat every night.
In fact, I usually have about a half of a stuffed chili and some Spanish Cauliflower Rice and that cuts my calories and fat in half. If you haven’t tried my Spanish Cauliflower Rice, get over there and try it now. It will blow your mind. So, so good!
If you want to go full-on 5-alarm fire, use a Hatch chili as your vessel for stuffing. The batch I bought this year has a significant amount of heat in it. I just couldn’t bring myself to use a Hatch chili. I guess I’m feeling a bit baby-ish. I’m not up for that much heat tonight. Instead, I chose a much more mild chili, the Anaheim chili, and used my already roasted Hatch chili in small doses in the stuffing mixture. I still get the earthy, smoky flavor of the Hatch, but with an amount of heat I can tolerate. I also used some Colgin Mesquite Liquid Smoke to enhance that smokiness, and it instantly took me back to the Southwest, where cooking on Mesquite was something I grew up on. I love the smell of smoky mesquite – my favorite!
These little chicken stuffed boats are quick to put together and will cook in the oven for about 25 to 30 minutes. You could cook these on the grill too, but use a pan because the stuffing mixture may drip and cause flare-ups.
The filling goes together quickly – just mix and go.
Cut a small slit lengthwise in the chili, remove the seeds and membrane. You might want to wear gloves!
I start by stuffing the ends, making sure the filling gets into every nook and cranny. Then I top them off.
Do you think I can fit any more in there? Yeah, probably not.
Place them in a glass pan or cast iron skillet and put them in a 400F oven for about 30 minutes.
When the peppers are soft, top with cheese and allow that to melt in the oven for a couple minutes.
That’s it! Perfectly cooked, gooey cheese, smoky Hatch, Chicken…what more do you need? Cauliflower Spanish Rice. 😉
- 2 large, straight, green chilies (Anaheim, Poblano, Hatch, etc.)
- 8 ounces cooked chicken breast, chopped
- ½ cup softened low-fat cream or Neufchatel cheese
- ½ cup shredded cheddar or pepper jack cheese, divided
- 1 green onion, sliced
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 6-10 drops Colgin Mesquite Liquid Smoke (optional)
- 1-2 roasted hatch chilies, skin removed, chopped (optional)
- Preheat oven to 400F.
- After washing your whole green chilies, make a long narrow opening on the top side.
- In a large bowl mix together the chicken, cream cheese and ¼ shredded cheese, onion, seasonings, and as much hatch chili as you like.
- Spoon mixture into each chili. Place in an oven-proof glass pan or cast iron skillet. Cook for about 30 minutes or until chili is soft. Top with remaining cheese and allow it to sit in the oven for a couple more minutes, just until cheese is melted. Allow chilies to cool for a couple minutes before serving.