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Hatch Chili Chicken Queso Bake Recipe

Irresistible Hatch Chili Chicken Queso Bake Recipe to Savor

A comforting Hatch Chili Chicken Queso Bake that is customizable and packed with flavors, perfect for satisfying hungry appetites.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Thighs Substitute with chicken breasts or pork tenderloin if desired.
For the Cheesy Sauce
  • 1 cup Monterey Jack Cheese (shredded) Replace with pepper jack for added spice.
  • 1 cup Sharp Cheddar Cheese (shredded) Swap with a Mexican blend for complexity.
  • 1 cup Whole Milk Use low-fat for a lighter version.
  • 1/2 cup Heavy Cream Substitute with coconut milk for dairy-free option.
  • 1/4 cup All-Purpose Flour Ensure a gluten-free blend for gluten-free versions.
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Ground Cumin Can be omitted for milder tastes.
For the Vegetables
  • 2 medium Fresh Hatch Chilies Substitute with roasted Anaheim or poblano chilies if unavailable.
  • 3 cloves Garlic (minced) Use fresh for best taste.
  • 1 medium Onion (diced) No direct substitutions noted.
Seasoning and Garnish
  • to taste Salt
  • to taste Black Pepper
  • 1/4 cup Fresh Cilantro (chopped) Optional for garnish.
  • 1 tablespoon Juice of Lime Essential for flavor.

Equipment

  • Oven-safe skillet

Method
 

Cooking Instructions
  1. Pat dry the chicken thighs and season with salt, black pepper, ground cumin, and smoked paprika. Let rest for 10 minutes.
  2. Heat oil in an oven-safe skillet over medium-high heat. Sear the chicken for 5-7 minutes on each side until browned.
  3. Remove chicken and lower the heat. Add garlic, onion, and Hatch chilies. Sauté for 3-4 minutes until softened.
  4. Stir in milk, cream, and flour, whisking until smooth and thickened.
  5. Reduce heat to low, add shredded cheeses, and stir until melted and velvety.
  6. Return the chicken to the skillet, spoon extra sauce over it to coat well.
  7. Preheat oven to 375°F (190°C) and bake for 15-20 minutes until chicken reaches 165°F (74°C).
  8. Let rest for 5 minutes, then garnish with cilantro and lime juice before serving.

Nutrition

Serving: 1servingCalories: 470kcalCarbohydrates: 25gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 130mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 30mgCalcium: 400mgIron: 2mg

Notes

Customize spice levels by adjusting the seeds in the chilies. This recipe is perfect for family dinners and gatherings.

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