Kick your dinner game up a notch with the smoky, spicy magic of Hatch chilis! As autumn’s crisp air settles in, there’s nothing more comforting than wrapping yourself in the warmth of these gourmet chicken creations. From quick weeknight wonders to impressive weekend feasts, we’ve gathered 25 mouthwatering recipes that will transform your kitchen into a flavor haven. Ready to fall in love with Hatch chili chicken? Let’s dive in!
Grilled Hatch Chili Chicken Tacos
Under the soft glow of the evening light, I find myself drawn to the smoky aroma of grilled hatch chilies, their charred skins holding the promise of warmth and comfort. There’s something quietly grounding about preparing these tacos, a ritual that slows the world down and lets flavors unfold like old stories. It’s a dish that feels like a gentle embrace, perfect for those moments when you need a little solace in the kitchen.
Ingredients
– 1 pound of boneless, skinless chicken thighs
– 4 fresh hatch chilies
– 8 small corn tortillas
– a generous drizzle of olive oil
– a couple of limes, cut into wedges
– a handful of fresh cilantro leaves
– a splash of apple cider vinegar
– a pinch of kosher salt
– a pinch of freshly ground black pepper
Instructions
1. Preheat your grill to 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Rub the chicken thighs evenly with olive oil, then season both sides with kosher salt and black pepper.
3. Place the hatch chilies directly on the grill grates and char them for 4-5 minutes per side, until the skins are blackened and blistered.
4. Transfer the charred chilies to a bowl, cover it with plastic wrap, and let them steam for 10 minutes to loosen the skins.
5. While the chilies steam, grill the chicken thighs for 6-7 minutes per side, until the internal temperature reaches 165°F and the juices run clear.
6. Peel the skins off the steamed chilies, remove the stems and seeds, then slice the chilies into thin strips.
7. Warm the corn tortillas on the grill for 30 seconds per side, just until they’re pliable and lightly toasted.
8. Slice the grilled chicken into thin strips against the grain for tenderness.
9. Toss the chicken strips with the sliced hatch chilies and a splash of apple cider vinegar to brighten the flavors.
10. Assemble the tacos by placing the chicken-chili mixture onto each warm tortilla, then topping with fresh cilantro leaves and a squeeze of lime juice.
Vividly tender and smoky, the chicken melts alongside the chilies’ gentle heat, while the crisp cilantro and tangy lime lift each bite with freshness. Try serving these open-faced on a wooden board for a rustic feel, or fold them tightly for a handheld feast that’s as comforting as it is vibrant.
Creamy Hatch Chili Chicken Enchiladas
Gently, as the autumn light filters through my kitchen window, I find myself craving the kind of meal that wraps you in warmth from the inside out. There’s something deeply comforting about the ritual of rolling enchiladas, each one a little promise of the cozy evening ahead. Today, it’s the smoky sweetness of Hatch chilies calling me to the stove.
Ingredients
– About 2 cups of shredded cooked chicken
– A good 1 ½ cups of roasted Hatch green chilies, chopped
– One 8-ounce block of cream cheese, softened
– A couple of big handfuls of shredded Monterey Jack cheese (about 2 cups)
– A dozen 6-inch corn tortillas
– A generous 2 cups of green enchilada sauce
– A splash of vegetable oil for warming tortillas
– A small handful of chopped fresh cilantro for finishing
– A dollop of sour cream for serving
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine the shredded chicken, chopped Hatch chilies, softened cream cheese, and 1 cup of the Monterey Jack cheese until evenly mixed.
3. Warm the corn tortillas one at a time in a dry skillet over medium heat for about 15 seconds per side until pliable (this prevents cracking when rolling).
4. Spoon about ⅓ cup of the chicken mixture onto each warmed tortilla and roll tightly.
5. Place each rolled enchilada seam-side down in your prepared baking dish, arranging them snugly in a single layer.
6. Pour the green enchilada sauce evenly over all the enchiladas, making sure each one gets coated.
7. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top of the sauced enchiladas.
8. Bake uncovered at 375°F for 20-25 minutes, until the cheese is completely melted and the edges are lightly bubbly.
9. Let the enchiladas rest for 5 minutes after baking (this helps them set for cleaner serving).
10. Garnish with chopped fresh cilantro and serve with dollops of cool sour cream.
You’ll find the tortillas tender from soaking up the sauce while the filling stays wonderfully creamy. The Hatch chilies bring this gentle warmth that builds slowly rather than overwhelming. Sometimes I’ll serve these with a crisp jicama salad to play with textures, or simply enjoy them as they are—perfectly complete.
Spicy Hatch Chili Chicken Casserole
Mmm, sometimes the best meals come from those quiet evenings when the kitchen becomes a sanctuary, and today’s creation feels like a warm embrace against the cooling autumn air. This spicy hatch chili chicken casserole is one of those dishes that simmers slowly, filling the house with a comforting aroma that makes everything feel just right.
Ingredients
– A couple of boneless, skinless chicken breasts
– A good glug of olive oil
– One large yellow onion, chopped
– Two cloves of garlic, minced
– About four roasted Hatch green chiles, chopped
– A 15-ounce can of diced tomatoes
– A cup of chicken broth
– A generous splash of heavy cream
– A teaspoon of ground cumin
– Half a teaspoon of smoked paprika
– A cup of shredded Monterey Jack cheese
– A cup of cooked rice
– A handful of fresh cilantro, chopped
– Salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F.
2. Season the chicken breasts generously with salt and pepper on both sides.
3. Heat a large oven-safe skillet over medium-high heat and add the olive oil.
4. Sear the chicken breasts for 4-5 minutes per side until golden brown, then transfer to a plate.
5. In the same skillet, add the chopped onion and cook for 5-6 minutes until softened and translucent.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the chopped Hatch chiles, diced tomatoes, chicken broth, heavy cream, cumin, and smoked paprika.
8. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 8-10 minutes to let the flavors meld.
9. Return the chicken breasts to the skillet, nestling them into the sauce.
10. Sprinkle the shredded Monterey Jack cheese evenly over the top.
11. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the cheese is bubbly and golden brown.
12. Remove from oven and let rest for 5 minutes before serving.
13. Serve each portion over a bed of cooked rice.
14. Garnish with fresh chopped cilantro.
Remember to use an oven mitt when handling the hot skillet handle—it stays dangerously hot long after coming out of the oven. Roasting your own Hatch chiles brings out their natural sweetness, but canned work perfectly fine too. Letting the casserole rest for those few minutes allows the sauce to thicken slightly and the flavors to settle.
Rich, creamy sauce clings to every bite of tender chicken, while the Hatch chiles provide just enough warmth without overwhelming heat. The melted Monterey Jack creates a beautiful golden crust that gives way to the comforting layers beneath. This casserole tastes even better the next day, making wonderful leftovers for quick lunches, or you could spoon it over crispy tortilla chips for a fun twist on nachos.
Hatch Chili Chicken and Rice Skillet
Musing on the quiet comfort of a one-pan meal, I find myself returning to this Hatch chili chicken and rice skillet again and again, especially as the evenings grow cooler and call for something both nourishing and gently spiced. It’s the kind of dish that fills the kitchen with a warm, toasty aroma and settles the soul without much fuss.
Ingredients
– A couple of boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 cup of long-grain white rice
– 2 cups of chicken broth
– 2 roasted Hatch chilies, chopped (or a 4-ounce can, drained)
– 1 small yellow onion, diced
– 2 cloves of garlic, minced
– A splash of olive oil
– 1 teaspoon of ground cumin
– ½ teaspoon of smoked paprika
– A pinch of salt and a few cracks of black pepper
– A handful of fresh cilantro, chopped
– A squeeze of lime juice
Instructions
1. Heat a splash of olive oil in a large skillet over medium heat until it shimmers.
2. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the chicken pieces to the skillet and cook for 5–6 minutes, turning occasionally, until they are lightly browned on all sides.
5. Sprinkle the ground cumin, smoked paprika, salt, and black pepper over the chicken, stirring to coat evenly.
6. Tip in the chopped Hatch chilies and cook for 1 minute to blend the flavors.
7. Add the rice to the skillet and stir for 2 minutes to toast it lightly, which helps it absorb liquid better later.
8. Pour in the chicken broth, scraping any browned bits from the bottom of the pan for extra flavor.
9. Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet, and simmer for 18–20 minutes until the rice is tender and has absorbed most of the liquid.
10. Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and become fluffy.
11. Fluff the mixture with a fork, then stir in the chopped cilantro and a squeeze of lime juice.
Ladle this cozy skillet into bowls and notice how the rice soaks up the smoky chili warmth, while the chicken stays tender and juicy. For a bright twist, top it with a dollop of cool Greek yogurt or extra lime wedges to balance the gentle heat.
Roasted Hatch Chili Chicken Soup
Mellow autumn afternoons always seem to call for something warm and comforting, the kind of dish that fills the kitchen with earthy, smoky aromas while the world outside turns golden. This roasted hatch chili chicken soup is exactly that—a gentle simmer of flavors that feels like wrapping yourself in your favorite blanket. It’s simple, soulful, and just right for a quiet day spent watching leaves drift past the window.
Ingredients
– a couple of boneless, skinless chicken breasts
– a drizzle of olive oil
– a pinch of salt and black pepper
– 4 roasted Hatch chilies, peeled and chopped
– 1 yellow onion, diced
– 2 cloves of garlic, minced
– 4 cups of chicken broth
– 1 can (15 ounces) of diced tomatoes, with their juices
– 1 teaspoon of ground cumin
– a splash of lime juice
– a handful of fresh cilantro, chopped
– 1 avocado, sliced for serving
Instructions
1. Preheat your oven to 375°F.
2. Place the chicken breasts on a baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Roast the chicken for 25–30 minutes, until it reaches an internal temperature of 165°F and the juices run clear.
4. Let the chicken rest for 5 minutes, then shred it with two forks.
5. In a large pot, heat a tablespoon of olive oil over medium heat.
6. Add the diced onion and cook for 5–7 minutes, until it turns translucent and soft.
7. Stir in the minced garlic and cook for 1 minute more, just until fragrant.
8. Tip: Toasting the cumin for 30 seconds at this stage deepens its earthy flavor.
9. Pour in the chicken broth and diced tomatoes with their juices.
10. Add the chopped roasted Hatch chilies and shredded chicken.
11. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes.
12. Tip: Simmering with the lid slightly ajar allows the flavors to meld without reducing the broth too much.
13. Stir in the lime juice and half of the chopped cilantro.
14. Tip: Adding lime juice at the end brightens the soup without making it bitter.
15. Ladle the soup into bowls and top with avocado slices and the remaining cilantro.
Every spoonful of this soup brings a soft, smoky warmth from the chilies, balanced by the bright tang of lime and the creamy coolness of avocado. It’s lovely served with warm tortillas for dipping, or you could let it sit overnight—the flavors deepen beautifully by the next day, making it even more comforting.
Hatch Chili Chicken Quesadillas
Folding myself into the kitchen on this quiet afternoon, I find myself craving the gentle warmth of roasted chilies and melted cheese, the kind of comfort that settles deep in the bones. There’s something profoundly soothing about the ritual of making these quesadillas, a slow dance of toasting and filling that feels like a whispered conversation with hunger. It’s a simple pleasure, really, turning a few humble ingredients into a pocket of golden, steamy delight.
Ingredients
– a couple of boneless, skinless chicken breasts (about 1 pound total)
– 1 tablespoon of olive oil
– a generous pinch of kosher salt
– a few grinds of black pepper
– 2 roasted Hatch chilies, peeled and chopped
– 1 cup of shredded Monterey Jack cheese
– 4 medium flour tortillas
– a splash of vegetable oil for brushing
Instructions
1. Preheat your oven to 375°F.
2. Place the chicken breasts on a baking sheet, drizzle with 1 tablespoon of olive oil, and season evenly with a generous pinch of kosher salt and a few grinds of black pepper.
3. Roast the chicken in the preheated oven for 25 minutes, or until the internal temperature reaches 165°F and the juices run clear.
4. Remove the chicken from the oven and let it rest on a cutting board for 5 minutes to allow the juices to redistribute—this keeps it moist when shredded.
5. Use two forks to shred the chicken into bite-sized pieces.
6. In a medium bowl, combine the shredded chicken, chopped roasted Hatch chilies, and 1 cup of shredded Monterey Jack cheese, mixing gently until evenly distributed.
7. Lay one flour tortilla flat and spoon a quarter of the chicken mixture onto one half, leaving a 1-inch border around the edge to prevent spillage.
8. Fold the empty half of the tortilla over the filling, pressing lightly to seal.
9. Repeat steps 7 and 8 with the remaining tortillas and filling.
10. Heat a large skillet over medium heat and lightly brush it with a splash of vegetable oil.
11. Place one filled tortilla in the skillet and cook for 2–3 minutes, until the bottom is golden brown with crisp spots.
12. Carefully flip the quesadilla using a spatula and cook for another 2–3 minutes, until the second side is equally golden and the cheese is fully melted.
13. Transfer the cooked quesadilla to a plate and repeat steps 10–12 with the remaining quesadillas, brushing the skillet with more oil as needed to prevent sticking.
14. Let each quesadilla cool for 1 minute before slicing into wedges—this helps the filling set without burning your mouth.
You’ll love the way the tortilla crisps into a delicate shell, giving way to the tender, smoky chicken and the gentle heat of the chilies. Try serving them with a dollop of cool sour cream or a side of fresh pico de gallo to balance the warmth, perfect for a lazy dinner where every bite feels like a quiet celebration.
Hatch Chili Chicken Stuffed Peppers
Evenings like this call for something warm and comforting, the kind of meal that fills the kitchen with inviting aromas and settles the soul after a long day. There’s something quietly satisfying about preparing stuffed peppers, each one a little edible vessel of flavor and care.
Ingredients
– 4 large bell peppers, any color you like
– 1 pound of ground chicken
– 1 cup of cooked rice
– 1 cup of roasted Hatch chilies, chopped
– 1/2 cup of shredded Monterey Jack cheese
– 1/4 cup of chicken broth
– 2 tablespoons of olive oil
– 1 small onion, diced
– 2 cloves of garlic, minced
– a pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F. 2. Slice the tops off the bell peppers and remove the seeds and membranes. 3. Heat the olive oil in a large skillet over medium heat. 4. Add the diced onion and cook for 4-5 minutes, until it turns translucent. 5. Stir in the minced garlic and cook for 1 more minute, just until fragrant. 6. Add the ground chicken to the skillet, breaking it up with a spoon, and cook for 6-7 minutes until no pink remains. 7. Mix in the cooked rice, chopped Hatch chilies, chicken broth, salt, and black pepper, and cook for 2 minutes to combine. 8. Spoon the filling evenly into the bell peppers, packing it gently. 9. Place the stuffed peppers in a baking dish and pour a splash of water around the base to keep them moist. 10. Cover the dish with foil and bake for 25 minutes. 11. Remove the foil, sprinkle the shredded Monterey Jack cheese over the peppers, and bake uncovered for another 10 minutes, until the cheese is bubbly and lightly golden. 12. Let the peppers rest for 5 minutes before serving to allow the flavors to meld. Last bites reveal tender peppers that give way to a savory, slightly smoky filling, with the Hatch chilies adding a gentle warmth that lingers. They’re wonderful alongside a crisp green salad or topped with a dollop of cool sour cream for contrast.
Sautéed Hatch Chili Chicken Fajitas
Yesterday’s market haul left me with those beautiful Hatch chilis, their earthy scent still lingering in my kitchen as I ponder tonight’s dinner. Sometimes the simplest meals emerge from what’s on hand, like these chicken fajitas that feel both comforting and quietly celebratory.
Ingredients
– 1.5 pounds of chicken breast, sliced into thin strips
– 2 medium Hatch chilis, seeds removed and sliced
– 1 large yellow onion, thinly sliced
– 1 red bell pepper, cut into strips
– 3 cloves of garlic, minced
– 2 tablespoons of olive oil
– 1 teaspoon of ground cumin
– 1/2 teaspoon of smoked paprika
– a generous pinch of salt
– a squeeze of fresh lime juice
– a handful of fresh cilantro, chopped
– 8 small flour tortillas
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the chicken strips in a single layer and cook for 4-5 minutes until the edges turn golden brown. (Tip: Don’t overcrowd the pan—this ensures proper browning rather than steaming.)
3. Flip the chicken and cook for another 3-4 minutes until fully cooked through, then transfer to a clean plate.
4. Reduce heat to medium and add the remaining tablespoon of olive oil to the same skillet.
5. Add the sliced onions and cook for 3 minutes until they begin to soften.
6. Stir in the bell pepper strips and Hatch chilis, cooking for another 4 minutes until slightly tender.
7. Add the minced garlic and cook for 30 seconds until fragrant. (Tip: Adding garlic last prevents it from burning and turning bitter.)
8. Sprinkle in the cumin, smoked paprika, and salt, stirring to coat the vegetables evenly.
9. Return the cooked chicken to the skillet, tossing everything together.
10. Squeeze fresh lime juice over the mixture and stir in the chopped cilantro.
11. Warm the flour tortillas in a dry skillet for 30 seconds per side until pliable. (Tip: Keep warmed tortillas wrapped in a clean kitchen towel to stay soft.)
Our kitchen fills with the smoky sweetness of roasted chilis mingling with tender chicken, the tortillas becoming warm vessels for this vibrant filling. Sometimes I’ll serve these with a dollop of cool Greek yogurt or extra lime wedges for squeezing over each bite, the bright acidity cutting through the richness beautifully.
Hatch Chili Chicken and Avocado Salad
Remembering how the late summer light used to filter through my grandmother’s kitchen window, I find myself craving dishes that hold both warmth and freshness, like this simple salad that somehow captures the transition between seasons. There’s something comforting about the way roasted chiles mingle with cool avocado, creating a meal that feels both nourishing and deeply satisfying.
Ingredients
– 2 boneless, skinless chicken breasts
– 4 fresh Hatch chiles
– 2 ripe avocados
– 1/2 cup plain Greek yogurt
– 2 tablespoons fresh lime juice
– 1 tablespoon olive oil
– 1/2 teaspoon ground cumin
– A couple of big handfuls of mixed greens
– A generous pinch of salt
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place the Hatch chiles directly on the oven rack and roast for 15-18 minutes until the skins are blistered and blackened in spots.
3. Transfer the roasted chiles to a bowl and cover tightly with plastic wrap—this creates steam that makes peeling easier later.
4. While the chiles steam, season the chicken breasts evenly with salt and cumin on both sides.
5. Heat olive oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
6. Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior develops golden-brown sear marks.
7. Remove chicken from the skillet and let it rest on a cutting board for 5 minutes—this allows the juices to redistribute throughout the meat.
8. Peel the skins from the steamed chiles, then remove the stems and seeds before chopping the flesh into 1/2-inch pieces.
9. In a small bowl, whisk together Greek yogurt and lime juice until smooth and creamy.
10. Dice the avocados into 1-inch chunks, being careful not to mash them.
11. Slice the rested chicken against the grain into 1/2-inch thick strips.
12. Arrange mixed greens on serving plates, then top with chicken, roasted chiles, and avocado chunks.
13. Drizzle the yogurt-lime dressing evenly over each portion.
Gently tossing the salad brings together the creamy avocado with the smoky chiles and tender chicken in a way that feels both rustic and refined. The cool yogurt dressing provides a tangy contrast to the warm components, while the mixed greens add necessary crispness. For a beautiful presentation, serve it in wide, shallow bowls with warm tortillas on the side for scooping up every last bit.
Baked Hatch Chili Chicken Nachos
Musing on the quiet comfort of autumn evenings, I find myself drawn to dishes that warm both kitchen and heart, where the smoky sweetness of roasted chilies meets the familiar crunch of tortilla chips in perfect harmony.
Ingredients
– A couple of boneless, skinless chicken breasts
– A generous splash of olive oil
– 2 cups of shredded Monterey Jack cheese
– A big bag of sturdy tortilla chips
– 3 fresh Hatch chilies
– A small handful of chopped cilantro
– Half a cup of sour cream
– A lime, cut into wedges
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Rub the chicken breasts with olive oil and season evenly with salt and pepper.
3. Roast the Hatch chilies directly on an oven rack for 15 minutes until blistered and fragrant.
4. Transfer the roasted chilies to a bowl, cover with plastic wrap, and let steam for 10 minutes—this makes peeling effortless.
5. Remove the chilies’ skins, seeds, and stems, then dice them finely.
6. While the chilies steam, bake the chicken on the prepared sheet for 25 minutes until it reaches 165°F internally.
7. Let the chicken rest for 5 minutes before shredding it with two forks to keep it juicy.
8. Arrange tortilla chips in a single layer on the baking sheet to ensure even crisping.
9. Top the chips evenly with shredded chicken, diced Hatch chilies, and Monterey Jack cheese.
10. Bake for 8–10 minutes until the cheese is fully melted and bubbly.
11. Remove from the oven and immediately garnish with chopped cilantro.
12. Serve hot with dollops of sour cream and lime wedges for squeezing.
Heaped high and still sizzling, these nachos offer a delightful contrast of gooey cheese, tender chicken, and the subtle heat of roasted chilies. Try scattering extra fresh cilantro over the top just before serving to brighten each bite, or pair them with a chilled Mexican lager for a cozy weeknight treat.
Hatch Chili Chicken Tortilla Soup
Maybe it’s the way the autumn light slants through the kitchen window today, but I find myself craving the kind of warmth that only comes from a bowl of something deeply comforting and gently spiced.
Ingredients
– A couple of boneless, skinless chicken breasts
– A tablespoon of olive oil
– One large yellow onion, chopped
– Three cloves of garlic, minced
– Four cups of chicken broth
– One 14.5-ounce can of diced tomatoes, undrained
– Two roasted Hatch green chiles, chopped (or one 4-ounce can)
– One teaspoon of ground cumin
– A half teaspoon of dried oregano
– Juice from half a lime
– A quarter cup of chopped fresh cilantro
– For serving: a handful of tortilla chips, a sprinkle of shredded Monterey Jack cheese, and a dollop of sour cream
Instructions
1. Heat one tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 2 minutes until it shimmers.
2. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until the onion turns soft and translucent.
3. Stir in the minced garlic and cook for 1 more minute until it becomes fragrant.
4. Add the chicken breasts to the pot and pour in the four cups of chicken broth and the entire can of undrained diced tomatoes.
5. Stir in the chopped Hatch chiles, one teaspoon of ground cumin, and a half teaspoon of dried oregano.
6. Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes.
7. Remove the pot from the heat and use two forks to shred the chicken directly in the broth—this keeps the chicken moist and integrates it perfectly.
8. Stir in the juice from half a lime and the quarter cup of chopped fresh cilantro.
9. Ladle the hot soup into bowls and top each with a handful of crushed tortilla chips, a sprinkle of shredded Monterey Jack cheese, and a dollop of sour cream.
For the final touch, the tortilla chips soften just enough to thicken the broth while still offering a slight crunch, and the smoky heat from the chiles wraps around the tender chicken in the most gentle embrace. I love serving this with extra lime wedges on the side for squeezing over, brightening each spoonful with a fresh, citrusy spark.
Hatch Chili Chicken Pizza with Red Onion
Gently, as autumn settles in, I find myself craving the smoky warmth of roasted chiles and the comfort of homemade pizza. This Hatch chili chicken pizza with red onion feels like a cozy embrace on a crisp evening, blending familiar flavors in a way that feels both nostalgic and new.
Ingredients
– 1 pound of pizza dough, rested at room temperature
– 2 cooked chicken breasts, shredded into bite-sized pieces
– 1 cup of roasted Hatch green chiles, peeled and chopped
– 1/2 of a medium red onion, thinly sliced
– 1 cup of shredded Monterey Jack cheese
– 1/2 cup of shredded mozzarella cheese
– 2 tablespoons of olive oil
– 1/4 cup of your favorite pizza sauce
– A pinch of salt
– A sprinkle of dried oregano
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle, being careful not to tear it.
3. Brush the entire surface of the dough with olive oil using a pastry brush.
4. Spread the pizza sauce evenly over the dough, leaving a 1-inch border around the edges.
5. Sprinkle the shredded Monterey Jack and mozzarella cheeses evenly over the sauce.
6. Distribute the shredded chicken pieces across the cheese layer.
7. Scatter the chopped Hatch chiles and sliced red onion over the chicken.
8. Season the pizza with a pinch of salt and a sprinkle of dried oregano.
9. Carefully transfer the pizza to the preheated pizza stone using a pizza peel or inverted baking sheet.
10. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly with slight browning spots.
11. Remove from the oven using oven mitts and let rest on a cutting board for 3 minutes before slicing.
Drizzling with a little extra olive oil right after baking enhances the flavors beautifully. The crust stays wonderfully crisp while the roasted chiles provide just enough heat to balance the creamy cheeses. I love serving this with a simple green salad for a complete meal that feels both rustic and refined.
Hatch Chili Chicken and Black Bean Burritos
Cradling a warm tortilla in my hands always feels like holding a little piece of comfort, especially when it’s filled with the smoky promise of Hatch chiles and tender chicken. There’s something deeply satisfying about the way these flavors mingle, creating a meal that feels both nourishing and quietly celebratory. It’s the kind of food that makes an ordinary evening feel just a bit more special.
Ingredients
A couple of boneless, skinless chicken breasts, about 1 pound total
A glug of olive oil, about 2 tablespoons
1 medium yellow onion, diced
2 cloves of garlic, minced
A 4-ounce can of diced Hatch green chiles
A 15-ounce can of black beans, rinsed and drained
1 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
A big pinch of salt, about 1 teaspoon
A handful of shredded Monterey Jack cheese, about 1 cup
4 large flour tortillas (10-inch size)
Instructions
1. Pat the chicken breasts completely dry with paper towels—this helps them sear beautifully instead of steaming.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
3. Place the chicken breasts in the hot skillet and cook for 6-7 minutes without moving them, until a golden-brown crust forms on the bottom.
4. Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
5. Transfer the chicken to a cutting board and let it rest for 5 minutes—this keeps all those precious juices inside.
6. While the chicken rests, add the remaining tablespoon of olive oil to the same skillet over medium heat.
7. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and softened.
8. Stir in the minced garlic and cook for just 30 seconds until fragrant—any longer and it might burn.
9. Add the diced Hatch chiles (with their liquid), black beans, cumin, smoked paprika, and salt to the skillet.
10. Cook the mixture for 3-4 minutes, stirring frequently, until everything is heated through and the flavors have melded.
11. Shred the rested chicken using two forks or your fingers, pulling it into bite-sized pieces.
12. Add the shredded chicken back to the skillet and stir to combine with the bean mixture.
13. Warm the tortillas one at a time in a dry skillet over medium heat for about 20 seconds per side, just until pliable.
14. Divide the chicken and bean mixture evenly among the warm tortillas, placing it in the center of each.
15. Sprinkle about 1/4 cup of shredded Monterey Jack cheese over the filling on each tortilla.
16. Fold the bottom edge of each tortilla up over the filling, then fold in the sides, and roll tightly away from you to form a burrito.
After all that gentle work, you’re left with burritos that offer the most wonderful contrast—the soft give of the tortilla against the substantial, slightly chunky filling within. The Hatch chiles provide a subtle warmth that builds slowly rather than overwhelming, while the black beans add creamy little pockets throughout. Arranging them seam-side down on a platter keeps everything tidy, though I sometimes like to slice one diagonally to show off those beautiful layers to anyone lucky enough to share the meal.
Crispy Hatch Chili Chicken Wings
Just thinking about how some of the best meals come from letting simple ingredients speak for themselves, these wings feel like autumn captured in a single bite—warm, slightly smoky, and utterly comforting on a quiet afternoon.
Ingredients
– 2 pounds of chicken wings, split into flats and drumettes
– A good glug of olive oil, about 2 tablespoons
– A generous sprinkle of salt, roughly 1 teaspoon
– A couple of Hatch chilies, roasted, peeled, and chopped
– A splash of lime juice, about 1 tablespoon
– A handful of fresh cilantro, chopped
– A pinch of smoked paprika, about 1/2 teaspoon
– A drizzle of honey, around 1 tablespoon
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels to help them crisp up nicely.
3. Toss the wings in a large bowl with the olive oil and salt until evenly coated.
4. Arrange the wings in a single layer on the baking sheet, making sure they aren’t crowded.
5. Bake for 40–45 minutes, flipping halfway through, until the skin is golden and crispy.
6. While the wings bake, combine the chopped Hatch chilies, lime juice, cilantro, smoked paprika, and honey in a small bowl.
7. Once the wings are out of the oven, let them rest for 5 minutes to lock in juiciness.
8. Gently toss the warm wings in the chili mixture until each piece is lightly coated.
9. Serve immediately while the wings are still hot and the aromas are at their peak. Over time, the crisp skin softens slightly, giving way to tender meat infused with smoky-sweet heat from the chilies—perfect for pairing with a cool, creamy dip or simply savoring as they are.
Conclusion
Just imagine the incredible meals you can create with these 25 Hatch chili chicken recipes! From comforting classics to gourmet twists, there’s something for every home cook. We’d love to hear which recipes become your family favorites—drop a comment below and don’t forget to share this delicious collection on Pinterest for fellow food lovers to discover!
