Hatchet Chile Stuffed Chicken
Bring bold Southwestern flavors to your dinner table with this irresistibly juicy Hatchet Chile Stuffed Chicken recipe! Featuring tender chicken breasts filled with a creamy, cheesy blend of roasted Hatch chiles, cream cheese, and Monterey Jack, each bite delivers the perfect balance of smoky heat and rich decadence. Seasoned with aromatic spices like cumin, garlic powder, and paprika, this dish is seared to golden perfection before being baked for melt-in-your-mouth tenderness. Ideal for weeknight dinners or gatherings, this stuffed chicken pairs wonderfully with a side of rice, roasted veggies, or a crisp green salad. With simple techniques and big flavors, this Hatch chile-inspired recipe is a must-try for lovers of bold and spicy cuisine!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 3 medium Hatch chiles
- 8 ounces Cream cheese
- 1 cup Shredded Monterey Jack cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 8 pieces Toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Place the Hatch chiles on a baking sheet and roast in the oven for 10 minutes, turning halfway, until the skin is blistered and charred.
Transfer the roasted Hatch chiles to a bowl and cover with plastic wrap. Let them steam for 5 minutes, then peel off the charred skin, remove the seeds, and dice the chiles.
In a medium mixing bowl, combine the diced Hatch chiles, cream cheese, shredded Monterey Jack cheese, garlic powder, cumin, paprika, salt, and black pepper. Mix until well-combined.
Carefully butterfly each chicken breast by slicing it horizontally, creating a pocket without cutting all the way through.
Stuff each chicken breast with an equal portion of the chile-cheese mixture, then secure the opening with toothpicks to keep the filling inside during cooking.
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Sear each stuffed chicken breast for 3-4 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Let the stuffed chicken rest for 5 minutes before removing the toothpicks and serving.
Serve hot and enjoy your flavorful Hatchet Chile Stuffed Chicken!
Nutrition Facts
Calories |
2699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.3 g | 211% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 901 mg | 300% | |
| Sodium | 4323 mg | 188% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 23.9 g | ||
| Protein | 259.9 g | 520% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1149 mg | 88% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1110 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
