Recipes and Cooking Chicken-Stuffed Hatch Chiles 5.0 (1) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 30 mins Roast Time: 15 mins Cool Time: 20 mins Bake Time: 20 mins Stand Time: 10 mins Total Time: 30 mins Servings: 6 Yield: 12 peppers Jump to Nutrition Facts Ingredients 12 fresh Hatch* chile peppers 1 tablespoon olive oil ¾ cup fresh or frozen corn kernels 1 teaspoon chili powder ¼ cup chicken broth 1 ½ cup chopped cooked chicken 2 cup shredded queso asadero or Oaxaca cheese (8 oz.) 1 egg, lightly beaten ¼ teaspoon salt ¼ teaspoon black pepper Nonstick cooking spray 1 recipe Cilantro Cream Sauce Chopped fresh cilantro (optional) Cilantro Cream Sauce ¼ cup butter 1 tablespoon bottled minced garlic 2 tablespoon all-purpose flour 1 ¼ cup half-and-half ½ cup chopped fresh cilantro Salt Pepper Directions 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. *Tip If Hatch chile peppers are not available, use Anaheim chile peppers, which are similar in size and shape. Rate it Print Nutrition Facts (per serving) 435 Calories 30g Fat 20g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 435 % Daily Value * Total Fat 30g 38% Saturated Fat 17g 85% Cholesterol 140mg 47% Sodium 651mg 28% Total Carbohydrate 20g 7% Total Sugars 9g Protein 24g Vitamin C 221.6mg 1,108% Calcium 342mg 26% Iron 2.3mg 13% Potassium 601mg 13% Fatty acids, total trans 1g Folate, total 45.8mcg Vitamin B-12 0.7mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.