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  • Writer's pictureJenny

Chicken-Stuffed Hatch Chiles

Good Morning friends! I have a zesty little dish for you today, surely to spice up your Sunday Funday! Hatch Chile Peppers are in season, as are heirloom tomatoes and multiple varieties of corn. I found these little gems at my local Farmers Market and purchased without quite knowing how I would use them. This recipe came together as a "kitchen sink" type meal, that was so good I had to share. When I go to the Farmer's Market, I don't usually have a set list of what I want to get. I love walking through and seeing what catches my eye, looks fresh, colorful and vibrant. I bring it home, and see what I can create with what I've got currently in my kitchen, I call this intuitive cooking. I have had many kitchen sink disasters, but this was not one! I hope you enjoy as much as we did!

Stuffed Hatch Green Chiles (serves 4)


· 4 Hatch Green Chiles

· 1 Tbsp avocado oil, divided

· 1 yellow onion, diced small

· 8 oz cooked chicken, shrimp, or steak, chopped

· 1 cup fresh corn

· 1 cup heirloom cherry tomatoes

· 1 cup cilantro, chopped

· ¼ cup treeline nut cheese, Greek yogurt or cream cheese

· Cayenne, to taste

· 1 Tbsp Cumin

· 1 tsp smoked paprika

· Salt and pepper, to taste

· Lime wedges (optional)

· Guacamole (optional)


1) Set oven to broil. Coat peppers with 1 tsp of the avocado oil. Set in broiler to cook for 10-15 minutes, checking halfway through to flip to the other side. Peppers should be starting to char just a bit but not limp.

2) When done, remove and set aside to cool.

3) In the meantime, heat remaining oil in a sauté pan on medium heat. Add onion and cook until translucent, about 2-3 minutes.

4) Add corn and spices and cook until heated through.

5) Add cooked chicken, shrimp, or steak

6) Add nut cheese and stir until melted throughout. Turn off heat and stir in tomatoes and cilantro.

7) Slice charred peppers in half and remove seeds.

8) Take off heat and stuff each pepper with one quarter of the mixture.

9) Place stuffed peppers in an oven safe dish and return to the oven for a few minutes until peppers are heated through.

10) Once done, add a squeeze of lime, a dollop your favorite guacamole and a sprinkle of cilantro.


-You can easily substitute beans, quinoa or rice in this dish to keep it plant-based.

-If you are serving to young kids that are not quite ready to eat large bites of hatch peppers, a great alternative is to turn this dish in to a "burrito bowl" by eliminating peppers and adding rice.

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