Why You’ll Love Green Chile and Cheese Stuffed Chicken Recipe

I like how easy this recipe is while still feeling impressive on the plate. The stuffing melts beautifully inside the chicken, and the indirect grilling keeps everything tender. I also enjoy the balance of heat from the green chiles and the creaminess from the cheese, finished with a bright, homemade salsa that really elevates the dish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Chicken:
4 Chicken Breast
1.5 tbsp of Sea Salt
1 tbsp of Pepper
2 tbsp of Canola Oil

Stuffing:
4 oz can of Hatch Green Chiles
1 cup of Cream Cheese
½ cup of Shredded Cheddar Cheese

Tomatillo Salsa:
4 Tomatillos without husks
6 Garlic Cloves
⅛ cup of Cilantro
1 Lime juiced
⅛ of a Red Onion
2 oz of Hatch Green Chiles

Directions

I start by slicing a pocket into each chicken breast, cutting about 2 to 3 inches deep and running nearly the full length of the chicken. In a bowl, I mix together the cream cheese, green chiles, and shredded cheddar until smooth. I stuff each chicken breast with about 2 to 3 tablespoons of the mixture and secure the opening with a toothpick.

Next, I coat the outside of the chicken with canola oil and season all sides with salt and pepper. I repeat this process with all the chicken breasts, then place them in the fridge for about 30 minutes to help them set.

I preheat my grill for two-zone, medium indirect heat at around 325F. I place the chicken on the cooler side of the grill and cook for about 1 to 1½ hours, until the internal temperature reaches 165F.

Once cooked, I increase the heat to about 400F and place the chicken and tomatillos directly over the hot coals. I sear them for about 1½ minutes per side until nicely charred, then pull everything off the grill to rest.

While the chicken rests, I add the tomatillos along with the remaining tomatillo salsa ingredients to a food processor and blend until smooth. I slice the chicken, spoon the salsa over the top, and serve immediately.

Servings and Timing

I make this recipe to serve 4 people. Prep time takes about 15 minutes, cooking time is roughly 1 hour and 30 minutes, and the total time comes out to around 1 hour and 45 minutes.

Variations

I sometimes swap the cheddar for pepper jack when I want extra heat. For a richer filling, I add a little extra cream cheese. When I want more smokiness, I leave the chicken over the indirect heat a bit longer before searing.

Storage/Reheating

I store leftover chicken in an airtight container in the refrigerator for up to three days. When reheating, I use the oven at a low temperature so the chicken stays moist and the cheese filling doesn’t dry out.

FAQs

Can I make this ahead of time?

I often prep and stuff the chicken earlier in the day and keep it refrigerated until I’m ready to grill.

What if I don’t have a grill?

I can bake the chicken in the oven using indirect heat, then finish under the broiler for a similar effect.

How spicy is this dish?

I find it mildly spicy, but the heat level depends on the green chiles used.

Can I use chicken thighs instead of breasts?

I can, but I find breasts easier to stuff and present better when sliced.

Do I need toothpicks?

I use them to keep the filling inside, especially while grilling, and remove them before serving.

Can I make the salsa smoother?

I blend it longer if I want a thinner, more pourable consistency.

What sides pair well with this?

I like serving it with rice, grilled vegetables, or a simple salad.

Can I freeze leftovers?

I don’t recommend freezing because the cream cheese filling can change texture.

How do I know the chicken is done?

I always check that the internal temperature reaches 165F.

Can I add more cheese?

I sometimes do, but I’m careful not to overstuff so the filling doesn’t leak out.

Conclusion

I keep coming back to this Green Chile and Cheese Stuffed Chicken because it’s flavorful, satisfying, and surprisingly simple to make. Every bite delivers creamy, savory, and fresh flavors that make it a reliable favorite for dinner any night of the week.