Hatch Chili Chicken Queso Bake Recipe
This Hatch Chili Chicken Queso Bake is a comforting, flavorful dish featuring tender seared chicken thighs smothered in a creamy, cheesy Hatch chili queso sauce. Perfectly spiced with smoked paprika and cumin, and brightened with fresh cilantro and lime, this oven-baked skillet meal comes together easily for a delicious weeknight dinner or cozy gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American Southwestern
Ingredients
Scale
Chicken
- 1.5 lb boneless, skinless chicken thighs, cut into bite‑size pieces
Cheese Sauce
- 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
- Season chicken: Pat the chicken thighs dry with paper towels. Sprinkle evenly with salt, pepper, ground cumin, and smoked paprika. Toss to coat all pieces well and let rest for 10 minutes at room temperature to absorb the flavors.
- Sear chicken: Heat a large oven-safe skillet over medium-high heat and add olive oil. When the oil shimmers, add the chicken pieces (skin side down if any skin remains) and sear for 4-5 minutes without moving them to develop a nice golden crust. Flip and cook the other side for 3-4 minutes until browned. Remove chicken from skillet and set aside.
- Prepare the Hatch Chili queso sauce: In the same skillet, add diced onion and sauté for 2-3 minutes until translucent. Stir in minced garlic and chopped Hatch chilies; cook for 30 seconds until fragrant. Sprinkle the flour over the aromatics and stir constantly for 1 minute to form a roux. Gradually whisk in the whole milk and heavy cream, scraping up the browned bits from the pan bottom. Let the mixture simmer gently for 3-4 minutes until it thickens. Reduce heat to low and stir in shredded Monterey Jack and sharp cheddar cheeses until fully melted and smooth. Season with additional salt and pepper if needed. Remove from heat and stir in fresh lime juice and half of the chopped cilantro for brightness.
- Combine and bake: Return the seared chicken thighs to the skillet, nestling the pieces into the cheese sauce. Spoon any remaining sauce evenly over the top. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the sauce is bubbling and golden.
- Rest and garnish: Remove the skillet from the oven and allow the bake to rest for 5 minutes to let the flavors meld and the sauce set slightly. Sprinkle the remaining chopped cilantro over the top for a fresh, vibrant garnish. Serve hot alongside your favorite sides.
Notes
- Adjust the amount of Hatch chilies based on your preferred spice level; you can substitute with poblano or Anaheim peppers if Hatch chilies are unavailable.
- Use an oven-safe skillet such as cast iron to facilitate both searing and baking in one pan for convenience.
- Make sure chicken is cooked through to 165°F internally for food safety.
- This dish pairs well with steamed rice, roasted vegetables, or a fresh green salad.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
Keywords: Hatch chili, chicken, queso bake, cheesy chicken, oven baked, dinner recipe, southwestern recipe
Find it online: https://servedbynora.com/hatch-chili-chicken-queso-bake-recipe/
