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.

Source: Better Homes and Gardens
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Chicken-Stuffed Hatch Chiles

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

*Tip

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

Nutrition Facts (Chicken-Stuffed Hatch Chiles)

435 calories; 30 g total fat; 17 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 140 mg cholesterol; 651 mg sodium. 601 mg potassium; 20 g carbohydrates; 2 g fiber; 9 g sugar; 24 g protein; 1 g trans fatty acid; 1904 IU vitamin a; 222 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 46 mcg folate; 1 mcg vitamin b12; 342 mg calcium; 2 mg iron;

Cilantro Cream Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
09/08/2019
A little spicy, but absolutely delicious!