There are a lot of things I miss about Colorado. The mountains. The sunshine. The million things to do in Denver. All the parks, hiking and opportunities for adventure. The green chili chicken. Well, really all the good food. There is so much of it, but one thing Coloradans love to do is put green chili on everything. Seriously. Burritos. Burgers. Potatoes. If it can be smothered in green chili – it is. And its freaking delicious. I still crave Good Times green chili cheese fries.
Everyone has their own variety of green chili that they love, or their own homemade recipe. I haven’t quite perfected mine, and there’s a lack of hatch chilies where I live. But! You can still make some killer green chili chicken stuffed with cheese with this recipe. It’s got a little kick of spice and lots of cheesy flavor.
Green Chili Chicken & Cheese
- 3 chicken breasts
- 1 container cream cheese
- 1 container of green chili
- 1 cup Colby jack shredded cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Pinch of salt
- Pinch of pepper
Preheat oven to 400 degrees Fahrenheit.
Slice chicken breasts in half and pound with meat tenderizer until ¼ inch thick. Set aside.
In a bowl, mix cream cheese, ½ the can of green chili, garlic powder, onion powder, salt, pepper, and 1 cup Colby jack cheese.
Put a dollop of mixture at the center of each chicken breast and roll.
Place on parchment paper on a baking sheet.
Use the other half of the can of green chili to coat the tops of chicken breasts.
Cook for 30-40 minutes, depending on size of chicken breasts.
Sprinkle more Colby jack on top of chicken and place in oven for an additional minute to melt cheese.