Hatch chiles add a smoky heat to these Stuffed Hatch Green Chiles with Chicken, which are then filled with savory chicken and gooey cheese. Great for a cozy dinner or a starter!
Ingredients: 4 large Hatch green chiles. 1 cup cooked shredded chicken. 1/2 cup shredded Monterey Jack cheese. 1/4 cup diced tomatoes. 2 tablespoons chopped cilantro. 1/2 teaspoon ground cumin. Salt and pepper to taste. 1 tablespoon olive oil.
Instructions: Preheat oven to 375F 190C. Cut a lengthwise slit in each chile, leaving stem intact. Remove seeds and membranes. In a bowl, mix shredded chicken, Monterey Jack cheese, diced tomatoes, cilantro, cumin, salt, and pepper. Stuff each chile with the chicken mixture. Heat olive oil in a skillet over medium heat. Place stuffed chiles in the skillet and cook until lightly browned on each side, about 2 minutes per side. Transfer chiles to a baking dish and bake in the preheated oven for 15-20 minutes, until heated through and cheese is melted. Serve hot, garnished with additional cilantro if desired.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ks04
