Description
This Hatch Chili Chicken Queso Bake is a rich, creamy Southwestern casserole made with juicy chicken thighs, smoky Hatch chilies, and a velvety queso sauce baked until bubbly and golden. Perfect for family dinners or game day.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs
- 3 Hatch chilies, seeded and chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
- Juice of 1 lime
- 2 tbsp chopped cilantro
Instructions
- Season chicken with salt, pepper, cumin, and smoked paprika. Let rest 10 minutes.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear chicken 4–5 minutes per side until browned. Remove and set aside.
- Sauté onion, garlic, and Hatch chilies until fragrant.
- Add flour and cook 1 minute to form a roux.
- Slowly whisk in milk and cream until thickened.
- Stir in cheeses until melted and smooth.
- Add lime juice and half the cilantro.
- Return chicken to skillet, spoon sauce over top.
- Bake at 375°F (190°C) for 15–20 minutes until cooked through.
- Rest 5 minutes, then garnish with remaining cilantro.
Notes
- Use fresh Hatch chilies for best smoky flavor.
- Do not overheat cheese to avoid grainy sauce.
- Let dish rest before serving for best texture.
- Great with rice, tortillas, or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Casserole
- Method: Bake, Sear
- Cuisine: Southwestern