Taking something good and making it great is easy — just add cheese. That’s the idea behind this Green Chile and Cheese Stuffed Chicken. Chicken breasts are turned into juicy, flavorful parcels by stuffing them with Hatch green chiles and two cheeses. The result is creamy, rich and perfect for a weeknight or weekend cookout. Here’s the method and tips that made it work.
Not Your Average Chicken
We cook a lot of chicken at home because it’s a versatile, lean protein that pairs well with many flavors. For the juiciest results, I prefer cooking over an open fire or smoker, which keeps the meat tender while adding depth of flavor.
To prepare these stuffed breasts, slice a pocket into one side of each chicken breast. Aim for a 2–3 inch deep pocket that runs most of the length of the breast; don’t cut all the way through. Keep the cut centered so the pieces cook evenly.
In a bowl mix cream cheese, Hatch green chiles and shredded cheddar (or your preferred shredded cheese) until smooth and well combined. Generously fill each pocket with 2–3 tablespoons of the mixture — some will escape during cooking, so err on the generous side. Secure each breast with a toothpick to keep the filling inside, then rub the exterior with oil and season with sea salt and black pepper.
Grilling the Stuffed Chicken
Cook the chicken in two stages for the best texture. Begin with indirect heat: place the chicken on the cool side of the grill or smoker while the coals sit on the other side. Maintain a moderate temperature (around 325°F) and let the breasts cook slowly for about 1 to 1.5 hours until they reach an internal temperature of 165°F. Slow, indirect heat cooks the meat evenly and helps keep the filling intact.
When the chicken is nearly done, bring the coals up to high heat (around 400°F). Move the breasts over direct heat and sear briefly — about 1–2 minutes per side — until the outside is crisped to your liking. This two-zone approach gives a tender interior with a nicely caramelized exterior.
While you sear the chicken, you can char tomatillos directly over the coals to make a bright salsa. Turn them frequently so they char evenly without burning.
Salsa for the Chicken
After removing the chicken and charred tomatillos from the grill, let the chicken rest briefly — the melted cheese inside will be very hot. In a blender combine the charred tomatillos with garlic, lime juice, red onion, cilantro and a bit more Hatch green chiles if you like extra heat. Blend to your preferred texture and either spoon the salsa over sliced chicken or serve it on the side.
Green Chile and Cheese Stuffed Chicken
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Ingredients
Chicken:
- 4 Chicken Breast
- 1.5 tbsp Sea Salt
- 1 tbsp Black Pepper
- 2 tbsp Canola Oil
Stuffing:
- 4 oz Can of Hatch Green Chiles
- 1 cup Cream Cheese
- ½ cup Shredded Cheddar Cheese
Tomatillo Salsa:
- 4 Tomatillos without husks
- 6 Garlic Cloves
- ⅛ cup Cilantro
- 1 Lime juiced
- ⅛ Red Onion
- 2 oz Hatch Green Chiles
Instructions
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Slice a pocket into each chicken breast about 2–3 inches deep along most of the breast length. Mix cream cheese, Hatch green chiles and shredded cheddar until combined. Stuff each breast with 2–3 tablespoons of the mixture, then seal with a toothpick. Coat the outside with oil and season with salt and pepper. Refrigerate 30 minutes to set.
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Preheat your grill for two-zone medium heat for indirect cooking (around 325°F).
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Place the chicken on the cool side of the grill and cook for about 1–1.5 hours until internal temperature reaches 165°F. When nearly done, raise the heat to high (around 400°F). Move the chicken and the tomatillos over direct heat and sear about 1–2 minutes per side until crisp. Remove and let rest.
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While the chicken rests, blend the charred tomatillos with garlic, lime juice, red onion, cilantro and extra Hatch chiles until smooth.
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Slice the chicken, top with the tomatillo salsa and serve.