Thanks to Melissa’s Produce I’m on a hatch chile kick. All sorts of chile dishes have been made in my kitchen this week. Some traditional, others experimental. No one is complaining, just devouring dish after dish. I’ve brought a few friends through my door with the mere mention of hatch chile….. Oh the power they have over us chile lovers. I decided to highlight this rendition of Chicken Cordon Bleu, minus the ham, insert the HATCH. It turned out to be a hit. I’m glad I made a few, because there would have been several frowns around my house if there were none left over for tomorrow.
All photos taken by: Nicole Presley
Ingredients for chicken hatch en blu:
5 – hot hatch chiles (roasted, peeled, deseed, and sliced)
2 – chicken breast (sliced into 1/4 inch thick slices) (each breast should make 3 slices)
6 – blue granite jack slices or a cup of crumbled blue cheese
salt and pepper to taste
2 – eggs beaten
2 cups panko
3 – tablespoons olive oil
Let’s start with basic 101 of roasting chiles. Place hatch chiles over an open flame. Then once skin is charred place in a ziplock bag and let steam for an hour. Remove from bag, and peel off charred skin under a slow stream of water. Then remove stem and seeds from chile. Cut into long strips.
Preheat oven to 350 degrees Fahrenheit. Then line a cookie sheet with foil and set to the side.
Slice your chicken into 1/4 inches.
Get all your ingredients ready to roll.
Take a chicken slice and place roasted chile on top then layer with blue granite jack.
Then slowly roll, and close with a toothpick.
Once you get all your chickens in a roll…. season with salt and pepper.
Prepare panko crumbs by pouring olive oil over the top and mixing evenly. This will help your panko crumbs to brown. Take a chicken hatch roll and dip in beaten eggs. Next dip into prepared panko. Place on cookie sheet.
Bake for 30 to 35 minutes or until chicken is not pink. Your chicken hatch en bleu will be spilling over with cheese. Just the way I like it! Spicy, crunchy, blue cheesy, and yummy.
No compensation was received for this post. I was provided with a sample of Melissa’s Produce hatch chiles to aid this recipe. The recipe and opinions are my own. Thank you Melissa’s Produce for the wonderful batch of hatch!