Introduction

This Hatch Chili Chicken Queso Bake is a creamy, flavorful dish that combines tender chicken thighs with a spicy, cheesy Hatch chili sauce. Perfect for a comforting weeknight dinner, it brings warmth and a touch of smoky heat to your table.

A black cast iron skillet filled with a baked dish showing a golden-browned, bubbly top layer of melted cheese with melted spots giving a slightly crispy texture. Under the cheese, you see a creamy, orange-colored sauce visible around the edges. The dish is garnished with fresh green cilantro leaves and thin slices of green jalapeño peppers arranged mostly in the center on top. The skillet sits on a wooden board, all placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lb boneless, skinless chicken thighs, cut into bite‑size pieces
2 cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
3 fresh Hatch chilies, seeded and finely chopped
2 cloves garlic, minced
1 small onion, diced
1 cup whole milk
½ cup heavy cream
2 tablespoons all‑purpose flour
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon salt (adjust to taste)
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons fresh cilantro, chopped, plus juice of 1 lime

Instructions

Step 1: Pat the chicken thighs dry with paper towels. Sprinkle with salt, pepper, cumin, and smoked paprika. Toss to coat evenly and let rest for 10 minutes at room temperature.
Step 2: Heat a large oven‑safe skillet over medium‑high heat and add the olive oil. When shimmering, add the chicken pieces and sear 4–5 minutes without moving. Flip and brown the other side 3–4 minutes. Remove chicken and set aside.
Step 3: In the same skillet, sauté the diced onion for 2–3 minutes until translucent. Add minced garlic and chopped Hatch chilies; cook 30 seconds until fragrant.
Step 4: Sprinkle the flour over the aromatics and stir for 1 minute to form a roux. Gradually whisk in the milk and heavy cream, scraping up browned bits. Simmer 3–4 minutes until thickened.
Step 5: Reduce heat to low and stir in Monterey Jack and cheddar until melted and smooth. Adjust seasoning with salt and pepper as needed. Remove from heat and stir in lime juice and half of the cilantro.
Step 6: Return the seared chicken to the skillet, nestling it into the cheese sauce. Spoon remaining sauce over the top.
Step 7: Transfer skillet to a preheated oven at 375°F (190°C) and bake 15–20 minutes, until chicken reaches 165°F (74°C) internally and sauce bubbles.
Step 8: Let the bake rest 5 minutes. Sprinkle remaining cilantro over the top and serve hot with your favorite sides.

Tips & Variations

For milder heat, substitute Hatch chilies with poblano peppers or use fewer chilies.
Use a mix of cheeses like pepper jack for an extra spicy kick.
If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before baking.
Adding a squeeze of fresh lime juice before serving brightens the flavors nicely.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally to keep the sauce creamy.

How to Serve

The dish is a baked casserole shown in a black cast iron skillet, placed on a wooden surface. The casserole has a golden brown melted cheese layer on top with some crispy browned spots. Scattered across the cheese are small bright green cilantro leaves, adding fresh color contrast. In the center, there is a dollop of white sour cream topped with several slices of green jalapeño peppers and more cilantro leaves, creating a fresh, spicy look. The black skillet and wooden base add a rustic feel, while the white marbled background keeps the focus on the food. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well but may dry out faster. Be careful not to overcook and check the internal temperature to keep them juicy.

What can I serve with this Hatch Chili Chicken Queso Bake?

This dish pairs beautifully with rice, tortillas, a fresh green salad, or roasted vegetables to balance the richness of the queso sauce.