8 Green Chile Recipes Your Momma Doesn't Know • I am New Mexico

8 Green Chile Recipes Your Momma Doesn’t Know

Right now you’re probably thinking that this is just another set of green chile recipes. Guess again! These are some of the most creative uses of the Hatch Green chile that I’ve seen thus far, and I would like to share them with you. Why? Because, the I am New Mexico staff knows you and your families could live with a few extra green chile recipes. And yes, your mother may add these to her family favorites.

1. Green Chile Pesto Stuffed Chicken

Green Chile Pesto Stuffed Chicken
Serves: 4
This chicken is FULL of flavor and is quite fancy, if I do say so myself.


  • 2 tbsp cumin
  • 1 tbsp coriander
  • 2 tbsp chile powder
  • 2 tbsp garlic powder
  • 4 tbsp salt
  • 2 tsp parsley flake
  • 1 tbsp coconut aminos
  • 2 tbsp coconut oil
  • 1 cup basil
  • 1/2 cup Hatch Green Chile
  • 2 cloves garlic
  • 1/2 cup pinon nuts, toasted
  • 1/2 cup monterey jack cheese (mild white cheese of choice)
  • 1 lb. chicken breast


  1. Combine 1 tbsp of each of the following in a gallon freezer bag: cumin, coriander, chile powder and coconut aminos. Add 3 tbsp of salt and 1 crushed clove of garlic.
  2. Place chicken in the bag and cover with water.
  3. Smush (technical term) the mixture around until combined and chicken is coated.
  4. Refrigerate for at least 2 hours.
  5. Combine basil, green chile, and remaining garlic in blender or food processor and blend till smooth.
  6. Add toasted pine nuts, salt and pepper to the blender and give it a rough pulse.
  7. Preheat oven to 400 degrees.
  8. Remove chicken from bag and pat dry.
  9. Slice the chicken open like a book.
  10. Layer: pesto, shredded cheese, pesto. Fasten closed with toothpicks.
  11. In a small bowl, combine remaining spices (or any you would like), add coconut oil and make a paste.
  12. Top chicken with the herb paste. Bake for 20-25 minutes at 400 degrees (mine took 22 minutes).
  13. Try not to drool too much. Nobody wants to see that.

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