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.

Chicken-Stuffed Hatch Chiles
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
12 peppers


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Bake, uncovered, about 20 minutes or until filling is heated through (160°F). Let stand 10 minutes before serving.

  5. Serve peppers with reserved Cilantro Cream Sauce and, if desired, top with cilantro.

Cilantro Cream Sauce

  1. 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.


If Hatch chile peppers are not available, use Anaheim chile peppers, which are similar in size and shape.

Nutrition Facts (per serving)

435 Calories
30g Fat
20g Carbs
24g Protein
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.

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