Chicken Spaghetti with Hatch Green Peppers

Chicken Spaghetti with Hatch Green Peppers

 

 

 

Prep time: 20 Min - Cook time: 30 Min - Total time: 50 Min

 

 

Ingredients

 

• 4 Hatch green chiles
• 8 oz dried spaghetti
• Kosher salt
• 2 tbsp unsalted butter
• 1/4medium yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups(8 ounces) hand-shredded Cheddar cheese
• 2 cups(8 ounces) hand-shredded Monterey Jack cheese
• 1/2 cup chopped cilantro
• 1/2 tsp ground cumin
• 1/2 tsp pepper
• 1/4 tsp cayenne (optional)
• 4 cups shredded cooked chicken
• 2 tbsp freshly squeezed lime juice
• Pico de Gallo, for serving

 

Instructions

 

1. Using a cast iron skillet or another oven proof skillet, places the hatch chiles in the oven on broil and allow them to blacken on both sides, about 10 minutes total. Once blackened, wrap the chiles in a dishcloth, or a covered bow and allow the chiles to steam for 20 minutes or so. Remove and rub the skin off of the chiles, remove the stems, seeds, and dice in a medium dice. Set aside.
2. Bring a large pot of water to boil, add 1-2 tbsp of salt to the water when it reaches boiling and cook the spaghetti per package instructions, minus 2 minutes. Drain.
3. Preheat oven to 375. To begin making the sauce, put a skillet over medium heat and melt the butter and add the onion. Cook until the onion is softened, then add the garlic and cook for 1 additional minute. Whisk in the flour until smooth, then add the milk. Stirring constantly, cook the sauce until it's thickened. Turn the heat to low and add half of the cheeses and stir until melted. Then stir in the cilantro, cumin, black pepper, cayenne (if using) and 1 tsp of salt.
4. Turn off the heat, and the diced /shredded chicken and the diced chiles. Stir to combine, taste for seasoning and adjust if necessary. Add the spaghetti, tossing well. Spread the remaining cheese over the top and bake uncovered for about out 25-30 minutes. The casserole should be lightly browned on the top and bubbling.
5. Serve with some fresh tomatoes, some warm tortillas and enjoy it! It's fantastic.

 

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Notes:

 

This is really fantastic, I love Mexican food so much and hatch chiles from the day I smelled my first one! Homesick Texan did an amazing job coming up with this recipe and it's now in a category of Forever Recipes. I always try to make this in the fall after I have gotten my shipment of Hatch Chile from New Mexico. There is one place in Georgia that usually gets them, and I always miss the delivery for one reason or another. I will keep trying though. Credit for the recipe goes to Homesick Texan, Lisa Fain.

 

A fantastic variation of a classic dish. If you love Hatch Chile and wait for them all year, this dish is for you.

 

 

All Photographs Copyright Tink's Kitchen and JSGrey