Rating
Published Mar 10th
Prep 15m Cook 15m Additional 10m Ready In 40m
Servings 4 servings Calories 439.7
Hatch chiles are in season for only 8 weeks a year, 10 weeks if the weather is extra warm. Our local markets roast and sell them in 25-lb boxes. We buy 50 lbs every year, package them, and freeze them. This flavorful recipe can be served in tortillas, over rice, or by itself.
Recipe Ingredients
- 5 Hatch chile peppers
- 1 ½ tablespoons butter
- 1 onion, cut into strips
- 1 cup frozen corn
- ¾ tablespoon chicken bouillon granules
- ¼ teaspoon ground black pepper
- 1 ½ cups shredded rotisserie chicken
- 1 cup Mexican crema
Cooking Directions
- 1 Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
- 2 Melt butter in a pan and saute onion until translucent, about 5 minutes. Stir in corn. Add chiles and sprinkle with chicken bouillon granules and pepper. Stir until well combined. Add chicken and crema; simmer until heated through, about 5 minutes.
Nutrition Facts
- Calories 439.7
- Carbohydrate 20.7 g
- Cholesterol 134 mg
- Fat 33.8 g
- Fiber 3.3 g
- Protein 18.6 g
- Saturated Fat 18.9 g
- Sodium 304.9 mg
- Sugar 8.4 g