h1

hatch chile chicken bundles

2011/09/05

so hatch chiles are all over the sides of the street this time of year and i was determined to find a way to use them and since jevy + case are in town visiting [such a treat!!]…last night we had an impromptu supper club w/ the original crew :)

menu:
hatchamole [premade from whole foods], salsa + chips
mexican street corn
hatch chile chicken bundles
grilled peaches w/ lavender honey + ginger ice cream

grocery list serves 6 [i doubled all the below for our crew]:
6 chicken cutlets (both sides still connected to each other)
goat brie cheese (or asedero if you don’t have any cow milk allergies in your group), cut into 6 strips
2 fresh anaheim chiles, cut into 6 strips
1/2 C bread crumbs
1 tbs mexican spices [i mixed taco seasoning + salt free fiesta lime seasoning]
1 bag hatch chiles – hot, peeled + chopped finely
1 clove garlic, chopped/minced
1 yellow onion, chopped
1 large tomato, chopped finely
2 C jack cheese [we used goat jalapeno jack cheese]
6 ears of bi-color corn
chimayo powder
parmesan cheese
2 limes
olive oil
toothpicks

Hatch Chile Chicken Bundles
preheat oven to 350. warm olive oil in skillet over med-high heat, saute anaheim strips until just starting to soften. meanwhile, wash cutlets, keeping both sides in tact. with both sides butterflied open, stuff w/ brie(asedero) slice + softened anaheim slice, fold one cutlet side over and secure close w/ toothpick. mix breadcrumbs w/ mexican seasoning and dredge both sides of chicken bundle. in skillet, add more olive oil and brown both sides of bundles then place on cookie sheet lined w/ foil.

bake for 30-40 mins.

Queso topping:
while baking – saute chopped yellow onion + peeled/chopped hatch chiles in olive oil. when soft, add garlic + tomatoes. saute for another 2-3 minutes. add cheese + stir continuously until melted.

street corn
add corn to water filled pot – once boiling, cook for 6 minutes, covered. remove, plate [i placed on top of extra hatch chile strips] – top w/ drizzle of olive oil, lime juice, sprinkle of chimayo powder, sprinkle of parm cheese.

pour queso sauce over chicken and serve immediately.

[we didn’t get an end photo, because we ate it too quickly, ;) sorry!!]

 

…srsly. yum.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: