If you’re a fan of Chiles Rellenos, boy do I have a surprise for you! These Chicken Stuffed Hatch Chiles are filled with a spicy Tex-Mex inspired mixture of chicken, corn kernels, and queso Oaxaca in a rich and flavorful cilantro cream sauce. Every bite is an explosion of Mexican flavors.

Chicken Stuffed Hatch Chiles on a plate and in a casserole baking dish

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This is a great dish to serve a crowd as it can be assembled a day or two before and baked as soon as your guests enter your home.

Trust me on this one: You’ll want your guests to smell this dish while it bakes and witness it coming out of the oven. But just between you and me? Even though this is an impressive looking (and tasting!) dish, these stuffed Hatch chiles are actually very simple to make.

Hatch Chile peppers holding in a Mexican basket

Why I Love This Recipe

Y’all know I’m a sucker for Hatch chiles, right? I adore them so much that I always keep some roasted in my freezer. I also stock my freezer with Pueblo green chiles. Feel free to use your favorite long green roasted chile for this recipe. 

I found this recipe in a Better Homes & Garden magazine and once I saw the photo I knew I had to give it a try. Stuffed peppers are my JAM!

cooked chicken sliced on cutting board

Packed with sweet corn, tender chicken, and melty cheese, then served with a creamy cilantro sauce, this one dish has so many tasty ingredients.The best part is the bubbling, molten cheese that makes these peppers absolutely irresistible.

This dish is also a show stopper! I can almost guarantee that your guests will be oooh-ing and ahhhhh-ing over your shoulder as you pull it from the oven.

Which brings me to my absolute favorite part of this recipe: there’s no deep frying involved! As someone who is absolutely obsessed with chiles rellenos, these stuffed Hatch chiles bring all the flavor without the fuss.

shucking corn at grocery store

So while it might look difficult to make, the prep time for these stuffed Hatch chiles is only 30 minutes. That means you can even serve it as a weeknight meal with a side of Cilantro Lime Rice and Frijoles.

These stuffed Hatch chiles are filled with cooked chicken, but can easily be substituted with shrimp for a Lent friendly alternative, similar to these Cheese and Shrimp Stuffed Poblanos. Unlike that recipe, this dish is made in a baking dish, so you can bet every serving will be piping hot, which I love.

How to Make Stuffed Hatch Chili Peppers

Roasted Hatch chiles are the most important ingredient for this recipe. If Hatch chili peppers are not in season you can substitute Anaheim green chiles or, if you live in Colorado like me, try with Pueblo chiles (but don’t tell anyone from New Mexico!).

For a very mild version, use poblanos. Learn about Mexican Chiles here. 

three fresh hatch green chiles on a wooden cutting board

Roast Chili Peppers

Fire up a comal (flat griddle) on the stovetop over medium high heat. Rinse the chiles and pierce each with a knife. Place them on the comal and let them roast evenly. You will have to keep an eye on them, making sure to turn them over until all sides are roasted. When done, the skins should be evenly blistered and mostly black.

two blackened, roasted peppers on a cutting board with three fresh peppers

Place roasted chiles into a plastic bag and close the bag. Cover the plastic bag with a kitchen towel. The steam will help the blackened skin to separate. When cool, rub off the blackened skin, careful to keep the stem intact on the chiles.

roasted peppers in a plastic bag to steam for easier removal of skin

Using a small sharp knife, carefully slit chiles open along 1 side. Remove seeds, leaving stems attached. Set aside to fill later.

roasted long green chili peppers in a casserole dish to make

If you are more of a visual person, check out these step by step directions and video: How to roast chile peppers. 

Make the Filling

Preheat oven to 400 degrees F. In a medium saucepan heat oil over medium-high. Add corn kernels (fresh or frozen); 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 chopped cooked chicken, cheese, egg, salt, and black pepper. 

Spoon ¼ cup of the filling onto each chile pepper.

TIP: Try Oven Baked Chicken Breasts, Easy Poached Chicken, or use store-bought rotisserie chicken for a shortcut.

Chicken Stuffed Hatch Chiles in a colorful Talavera baking dish before baked

Make Cilantro Cream Sauce

In a small saucepan melt butter over medium. Add garlic and cook for 2 minutes, stirring occasionally.

Add flour, stirring until smooth, then add half-and-half. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in cilantro. Season to taste with salt and pepper.

Taking fresh cilantro out of a glass full of water with two hands

Assemble and Bake

Coat a rectangular baking dish with cooking spray.

Pour Cilantro Cream Sauce in the prepared baking dish. Nestle peppers in the sauce, filling sides up.

Bake, uncovered, about 20 minutes or until filling is heated through.

Chicken Stuffed Chiles Rellenos in a colorful Talavera baking dish after baking in a cilantro cream sauce

For a step-by-step video for this recipe watch here.

Frequently Asked Questions

What is the best kind of chili pepper to use for this recipe?

Hatch chiles are not available year-round or sold everywhere. The next best chili pepper is Anaheim, which are readily available year-round. For a milder chili pepper, try poblanos.
Hatch chili peppers come in mild, medium, and hot, so select the peppers depending on your heat tolerance.

Can I make these stuffed Hatch chiles ahead of time?

Heck yeah, you can! That’s why they are such a great party food. Feel free to roast the peppers, make the filling and assemble the dish without baking up to two days in advance.
Any leftovers should keep in the refrigerator for up to a week, and can be frozen for up to a month. To reheat, I recommend defrosting overnight in the refrigerator and using the oven to bring them to temp.

Can the cilantro cream sauce be made gluten free?

Sure! Just sub in a gluten free all purpose flour mix.

stuffed hatch Chile on an Otomi colorful runner and Mexican beer on the side

Want more stuffed pepper recipes?

Check out these other favorites of mine:

If you made this recipe for Chicken Stuffed Hatch Chile Peppers, please rate and review it below! You can also tag me on Instagram (@muybuenocooking) to show me your creations.

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chicken and cheese stuffed hatch chile with cilantro cream on a plate garnished with fresh cilantro

Chicken Stuffed Hatch Chiles (Chiles Rellenos de Pollo)

4.91 (11 ratings)
These chiles are stuffed with a spicy mixture of chicken, corn kernels, and queso Oaxaca in a rich and flavorful cilantro cream sauce. Every bite is an explosion of Mexican flavors.
Print Pin Rate
Yield: 6 to 12 servings
Prep Time: 15 minutes
Cook Time: 38 minutes
Total Time: 53 minutes

Ingredients

Chicken Stuffed Hatch Chiles:

  • 12 Hatch chile peppers, or sub Anaheim or Poblano
  • 1 tablespoon olive oil
  • ¾ cup fresh or frozen corn kernels
  • 1 teaspoon chili powder
  • ¼ cup chicken broth
  • 1 ½ cups chopped cooked chicken
  • 2 cups shredded queso Oaxaca
  • 1 egg, lightly beaten
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Cilantro Cream Sauce:

  • ¼ cup butter
  • 1 tablespoon minced garlic
  • 2 tablespoons all-purpose flour
  • 1 ¼ cups half-and-half
  • ½ cup chopped fresh cilantro
  • salt
  • black pepper

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Instructions 

Roasting Chili Peppers

  • Fire up a comal on the stovetop. Rinse the chiles and pierce each with a knife. Place them on the comal and let them roast evenly. You will have to keep an eye on them, making sure to turn them over until all sides are roasted. When done, the skins should be evenly blistered and mostly black.
  • Place roasted chiles into a plastic bag and close the bag. Cover the plastic bag with a kitchen towel. The steam will help the blackened skin to separate. When cool, rub off the blackened skin, careful to keep the stem intact on the chiles.
  • Using a small sharp knife, carefully slit chiles open along 1 side. Remove seeds, leaving stems attached. Set aside to fill later.

Stuffing Chili Peppers

  • Preheat oven to 400 degrees F.
  • 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.
  • Spoon ¼ cup of the filling onto each chile pepper.

Cilantro Cream Sauce:

  • In a small saucepan melt butter over medium. Add garlic and cook for 2 minutes, stirring occasionally.
  • Add flour, stirring until smooth. Add half-and-half. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in cilantro. Season to taste with salt and pepper.

Assemble:

  • Coat a rectangular baking dish with cooking spray.
  • Pour Cilantro Cream Sauce in the prepared baking dish. Arrange peppers, filling sides up, in sauce.
  • Bake, uncovered, about 20 minutes or until filling is heated through.

Video

Notes

Calories: 397kcal, Carbohydrates: 16g, Protein: 22g, Fat: 28g, Saturated Fat: 15g, Cholesterol: 124mg, Sodium: 907mg, Potassium: 267mg, Fiber: 4g, Sugar: 5g, Vitamin A: 980IU, Vitamin C: 13mg, Calcium: 297mg, Iron: 1mg
Author: Yvette Marquez
Course: Main Course
Cuisine: Mexican

Originally published: February 2019. 

Photography by Jenna Sparks