Recent Recipes
Green Chile Stuffed Chicken
It’s Hatch Green Chile time!
We love this time of year. Central Market (and sometimes even HEB) sets huge roasters out in front of their stores and roast the chiles on-site. It’s amazing to pull into the parking lot and get knocked over by the smell of spicy Hatch chiles.
The best part is seeing all of the creations they come up with…
They somehow combine green chiles with pretty much everything you can think of. Green chile hamburgers, green chile stuffed pork loin, green chile marinated chicken. There’s green chile bread and green chile scones. Green chile cheese and green chile pesto (also known as ‘crack’ in our house). Every year, they seem to come up with something new and inventive.
Chuy’s, a local restaurant, also does a huge Green Chile Festival. Though they have green chiles year-round, they experiment with new green chile concoctions during the Hatch harvest season.
What do we do? Well, when we’re not enjoying green chile stew at Chuy’s or chowing down on the ‘crack’ from Central Market, we make old favorites at home or experiment with new recipes like this one.
During the rest of the year, we get by with Bueno brand chiles but nothing beats freshly roasted. We buy bags and bags of them and freeze them, hoping we’ll make it until next year’s Green Chile Festival. We never do…
This recipe was inspired by a New York Times article explaining the trick to moist chicken is ‘tucking the flavor inside’. Seemed like a good excuse to combine chiles and chicken!
Green Chile Stuffed Chicken
For each person:
1 chicken breast
2 roasted green chiles, peeled and seeded (or 1/4 cup canned chiles)
1/4 cup Monterrey Jack Cheese
Preparation:
Place chicken breast between two pieces of plastic wrap. Using the flat end of a meat tenderizer (or the bottom of a pan), pound until it is about 1/4 inch thick. Lay green chiles in the center of flattened chicken. Sprinkle cheese. Roll chicken tightly and secure with two toothpicks. Salt outside of chicken.
Grill for about 10 minutes, turning once (because the chicken is flattened, it doesn’t take as long to cook).
Related: Green Chile Enchiladas
Last Year: Portobello Mushroom Risotto
We made this recipe tonight for dinner and it was SOOOO good! We have tons of New Mexico hatch green chile in our freezer from my mother-in-law, so that part was easy.
Normally, we’d want to eat green chile chicken enchiladas, but these are such a healthy alternative with the same flavor profile. Thanks!
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It looks fantastic. Thanks for sharing this recipe. I cant wait to try it this week!
Thanks for the feedback! This is definitely one of my favorites. And so easy….
This was a great recipe and yes, super easy. Made us want to get a nice outdoor grill for sure though. Lesson learned: Don’t use colored toothpicks.
[...] It started with this nudge from Mark Bittman. I was in the throes of a hatch chile obsession and took his advice to heart by stuffing a chicken breast with chiles and cheese. You might remember? [...]