Hatch Chile Salsa and Chicken Casserole

The chili pepper madness has hit Townley, and we just love this recipe for Hatch Chile Salsa and Chicken Casserole. It’s the perfect fall dish!

Ingredients

5 boneless, skinless chicken breasts
32 oz. shredded cheddar cheese
32 oz. chicken stock
5-6 large tortillas
¼ cup Cotija cheese

Equipment

Instructions

Set the Big Green Egg for indirect cooking with the convEGGtor at 400°F/204°C.

In the Dutch oven, cover the chicken with chicken broth and 2 tbsp of the hatch chile salsa. Place on the grill and simmer until the internal temperature reaches 165°F, about 15 minutes. Remove from the grill, strain and chop the chicken.

In the same Dutch oven, spread a tablespoon of salsa on the bottom. Next place a tortilla and top with chicken and a handful of cheese. Repeat this process until the ingredients are gone. Place on the grill and bake for 20 minutes or until the cheese is melted. During the last 5 minutes top with the Cotija cheese. Remove from the EGG and let rest for 10-15 minutes. Enjoy!

Hatch Chile Salsa Ingredients

15-20 Hatch chiles
1 small onion or ½ large onion
4 cloves garlic
1 bunch cilantro
1 tsp cumin
½ tsp coriander
2 limes, juiced
2 tsp honey
Salt to taste

Hatch Chile Salsa Instructions

Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.

Roast the Hatch chiles for five minutes per side or until there is a charred outside. Remove the chiles from the grill and place in a gallon-sized resealable bag for 10-15 minutes. The chiles should be soft and pliable at this point. Remove the skins, stems and seeds from the chiles.

To give the salsa even more of a roasted flavor you can also roast the onion, garlic and lime, however, this is an optional step. Put all the ingredients for the salsa in a blender or a food processor and blend together to desired consistency. Set aside.

Recipe and photo from Big Green Egg.