Creamy Hatch Chile Chicken recipe
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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
Nutrition Info
- 439.7 caloriescarbohydrate: 20.7 gcholesterol: 134 mgfat: 33.8 gfiber: 3.3 gprotein: 18.6 gsaturatedFat: 18.9 gservingSize: -sodium: 304.9 mgsugar: 8.4 gtransFat: : -unsaturatedFat: : -
Directions Creamy Hatch Chile Chicken
Directions
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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.
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.