Rating: 5 stars
38 Ratings
  • 5 star values: 33
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
15 mins
additional:
10 mins
total:
40 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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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.

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  • 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; protein 18.6g; carbohydrates 20.7g; fat 33.8g; cholesterol 134mg; sodium 304.9mg. Full Nutrition
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