Chicken Hatch Chile Verde Skillet Macaroni and Cheese
I wish I could take credit for this one, but it's a winning recipe from the HEB Central Market recipe contest for hatch green chilies. Now it may be a little difficult to describe this dish and by looking at it, it may be a little difficult to imagine how it all comes together, but trust me: This is incredibly delicious.
INGREDIENTS
Nutrition- 1
- 2tablespoons butter
- 3⁄4cup chicken broth
- 8tomatillos, husked and chopped
- 6New Mexico green chilies, roasted, peeled, seeded and chopped (Hatch preferred, can use Anaheim)
- 1medium white onion, chopped
- 2
- 1⁄2
- 1teaspoon salt
- 1tablespoon vegetable oil
- 1 1⁄2cups half-and-half
- 2
- 1
- 4
- 2cups cooked chicken breasts, shredded (rotisserie chicken works fine)
- 3⁄4
- 2
- 1⁄2
- 2
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DIRECTIONS
- Cook pasta until al dente and drain. Butter 12-inch cast iron skillet.
- Heat broth with tomatillos and Hatch chiles and cook for 10 minutes. Transfer to food processor and pulse. Add onion, garlic, cilantro and salt.
- Heat oil in saucepan. Add tomatillo mixture and cook over medium-low heat for six minutes. Stir in half and half and cheeses until heated through. Toss in pasta and chicken and place in cast iron skillet.
- Mix last four ingredients for topping and spread over pasta mixture. Place skillet under broiler for 15 minutes until golden brown.
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