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Hatch Chili Chicken Queso Bake

Hatch Chili Chicken Queso Bake: Cheesy Comfort in Every Bite

A hearty, cheesy Hatch Chili Chicken Queso Bake that evokes comforting memories and brings everyone together.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole
Cuisine: Southwestern
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless Skinless Chicken Thighs Chicken breasts or pork tenderloin can also work.
For the Queso Sauce
  • 2 cups Monterey Jack Cheese Swap with pepper jack for added heat.
  • 1 cup Sharp Cheddar Cheese Adds rich flavor and depth.
  • 2 cups Fresh Hatch Chilies Roasted Anaheim or poblano can be substitutes.
  • 3 cloves Garlic Minced.
  • 1 medium Onion Finely chopped.
  • 1 cup Whole Milk Dairy-free option: use coconut milk.
  • 1 cup Heavy Cream Dairy-free option: use coconut milk.
  • 3 tbsp All-Purpose Flour Use cornstarch for gluten-free.
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Salt Adjust according to taste.
  • 1/2 tsp Black Pepper Adjust according to taste.
For Garnish
  • 1/4 cup Fresh Cilantro Chopped.
  • 2 tbsp Lime Juice Essential for the dish.

Equipment

  • Skillet
  • Oven

Method
 

Preparation Steps
  1. Pat the boneless skinless chicken thighs dry with a paper towel, season with salt, black pepper, ground cumin, and smoked paprika. Let rest for 10 minutes.
  2. Heat a skillet over medium-high heat, drizzle with oil, and sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove chicken and set aside.
  3. In the same skillet, reduce heat to medium, add onion and sauté for about 3 minutes. Stir in minced garlic and cook for an additional minute.
  4. Pour in whole milk and heavy cream, whisk in all-purpose flour until creamy, and cook for about 5 minutes until it thickens. Mix in Monterey Jack and sharp cheddar cheeses until melted.
  5. Nestle the seared chicken into the queso sauce, ensuring they are submerged and spoon additional sauce over the top.
  6. Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for 15-20 minutes until chicken reaches an internal temperature of 165°F (74°C).
  7. Remove from oven and let the casserole rest for about 5 minutes before serving. Garnish with chopped cilantro and lime juice.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 15gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 140mgSodium: 900mgPotassium: 400mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 800mgIron: 2mg

Notes

Make a big batch for delicious leftovers that taste just as satisfying the next day.

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