Hatch! Hatch! 

It’s Hatch Chili season! During this time of year I feel crazy as I wait patiently for signs that hatch chilies are destined to show up in the grocery store. New foods that have been dusted, baked, and doused in hatches slowly appear on shelves. For a mere 3-4 weeks, Texans are graced with the presence of these beautiful, meaty, and enticingly flavorful peppers.

2lbs of deliciousness

 
   
If that wasn’t enough to excite one such as myself, several of our local grocers bring out giant roasters to enhance the flavor of these mild peppers even further. All that is left up to me is to thoughtfully plan the tasty consumption of the 4 pounds I’ve purchased! Poor Amber is not going to know what hit her when a little green chili pops up in her every meal. I’ve decided to ease her in slowly with a simple Chicken Hatch Guacamole Burrito.

Be sure to stay tuned as more hatch craziness is bound to occur!

Chicken Hatch Guacamole Burritos
Serves 4 

  

For the chicken 

  • 2 chicken breast, bones in (you can use boneless/skinless but keeping the bone gives an additional flavor)
  • 8 whole hatch chilies, roughly chopped
  • 4 cups stock, chicken or vegetable will work
  • Handful cilantro, roughly chopped
  • 1/2 small onion, roughly chopped 
  • 2 garlic cloves
  • Salt & pepper, about a teaspoon each

For the filling 

  • 1 large avocado
  • 1 large lime
  • 4 toasted hatch chilies, diced
  • 2 cloves of garlic
  • 1/2 small onion
  • Pinch of Cayenne
  • Salt& pepper, about a teaspoon each
  • 1 cup of grated pepper jack cheese 
  • 1/4 cup sour cream

Prep- Preheat oven to 350 °. Lightly season your chicken breast with salt and pepper. Roughly chop all of your vegetables. 

Blend- In a blender on high, blend the 8 hatch chilies with the stock, 1/2 an onion, cilantro and garlic until smooth. Add the salt and pepper to season. Pour into a stockpot and add the chicken. 

Cook- Gently bring the chicken to a boil. Once you have a soft boil, reduce the heat to medium. You want to poach the chicken for 20-25 minutes. Once the chicken is done remove from the stockpot to a cutting board, allow the meat to rest at least 7 minutes before cutting. If you cut the meat any sooner it will become tough. Once rested remove the bone and cut chicken into cubes. Place about 1/8 of a cup of cheese on each tortilla. Bake in your preheat oven until the cheese is melted.  

Mix- In a mixing bowl, smash the avocado. Add lime juice, the hatch chilies, the remaining onion and garlic. Mix everything together until you have a chunky guacamole. Season with salt and pepper to taste. 

Eat- Fill your tortillas with the chicken, topping with hatch guacamole and sour cream. Enjoy!

  

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