Hatch chiles are in season for only 8 weeks a year, 10 weeks if the weather is extra warm. Our local markets roast and sell them in 25-lb boxes. We buy 50 lbs every year, package them, and freeze them. This flavorful recipe can be served in tortillas, over rice, or by itself.

Yoly
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Note:

Creme fraiche can be used in place of Mexican crema.

Nutrition Facts

440 calories; 33.8 g total fat; 134 mg cholesterol; 305 mg sodium. 20.7 g carbohydrates; 18.6 g protein; Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/05/2018
I've had this recipe saved for a while and today I saw it was featured in the newsletter. I had all the ingredients on hand. It took less than 30 minutes to make it and that includes shredding the chicken. I subbed boiled chicken breast but I bet it would taste even better (if that's possible) with the rotissery chicken. I will be making this again and real soon! Read More
(5)

Most helpful critical review

Rating: 3 stars
09/19/2018
I would compare this to a Mexican chicken stroganoff. Sill trying to figure out the difference in Mexican Crema and Sour Cream. Couldn't tell any difference. Would make this again with some changes. Oh by the way the 15 minute prep time is ridiculous. If you add the pepper blackening time ( I would use my BBQ next time) cooling and peeling time it took about 45 minutes. I made it exactly to the recipe and it was way too spicy hot to eat and we eat Mexican all the time! I thought Hatch Chiles were like a California Chili used in Chili Rellanos but they are more like large jalapenos. My hands burned all night from peeling the burnt peppers. I always use sweet onions but a neighbor had given me a regular onion which I used and that just made it hotter. We ate what we with rice and chips but threw the other meal or two we could have had away. Will use 3 (not 5) Poblanos next time and a sweet onion and I think it would be very good. Could add some cheese and more crema and it would make a hearty dip. Read More
(1)
36 Ratings
  • 5 star values: 31
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/05/2018
I've had this recipe saved for a while and today I saw it was featured in the newsletter. I had all the ingredients on hand. It took less than 30 minutes to make it and that includes shredding the chicken. I subbed boiled chicken breast but I bet it would taste even better (if that's possible) with the rotissery chicken. I will be making this again and real soon! Read More
(5)
Rating: 5 stars
09/05/2018
I've had this recipe saved for a while and today I saw it was featured in the newsletter. I had all the ingredients on hand. It took less than 30 minutes to make it and that includes shredding the chicken. I subbed boiled chicken breast but I bet it would taste even better (if that's possible) with the rotissery chicken. I will be making this again and real soon! Read More
(5)
Rating: 5 stars
09/10/2018
Stupendous......since relocating to New Mexico almost 13 years ago we have become Hatch Chili-colics.... Read More
(3)
Advertisement
Rating: 5 stars
09/05/2018
I just made this and O.M.G. it is delicious!!! It was so easy to put together and quick too! My family loved it. We served it with a side of rice and a side of refried beans. This is going into my weekly rotation. Thanks for the recipe. Read More
(3)
Rating: 5 stars
09/05/2018
Delicious! We made street tacos with it and loved them. Just needed to add a little salt. Read More
(2)
Rating: 5 stars
11/26/2018
Making it again tonight. Yummy Read More
(1)
Advertisement
Rating: 5 stars
10/05/2018
Served over puff pastry cups and sprinkled a little parsley over top for a great presentation. Served with snap peas sautéed in a little butter & brown sugar. Fantastic comforting dinner! Read More
(1)
Rating: 5 stars
09/22/2018
This will be one of my go to recipes. I followed the recipe exactly and it was delicious! Read More
(1)
Rating: 5 stars
09/10/2018
My wife and daughter loved. Easy to make when you prepare the peppers ahead of time. Read More
(1)
Rating: 5 stars
09/28/2018
Delicious and fast! Two chiles was plenty for our kid-friendly family. Read More
(1)
Rating: 3 stars
09/19/2018
I would compare this to a Mexican chicken stroganoff. Sill trying to figure out the difference in Mexican Crema and Sour Cream. Couldn't tell any difference. Would make this again with some changes. Oh by the way the 15 minute prep time is ridiculous. If you add the pepper blackening time ( I would use my BBQ next time) cooling and peeling time it took about 45 minutes. I made it exactly to the recipe and it was way too spicy hot to eat and we eat Mexican all the time! I thought Hatch Chiles were like a California Chili used in Chili Rellanos but they are more like large jalapenos. My hands burned all night from peeling the burnt peppers. I always use sweet onions but a neighbor had given me a regular onion which I used and that just made it hotter. We ate what we with rice and chips but threw the other meal or two we could have had away. Will use 3 (not 5) Poblanos next time and a sweet onion and I think it would be very good. Could add some cheese and more crema and it would make a hearty dip. Read More
(1)