Hatch Chile Salsa and Chicken Casserole




  • boneless, skinless chicken breasts 
  • 32 oz. (914 g) shredded cheddar cheese 
  • 32 oz. (914 g) chicken stock 
  • 5-6 large tortillas 
  • 1/4 cups (60 ml) Cotija cheese 

Hatch Chile Salsa

  • 15-20 Hatch chiles 
  • small onion or 1/2 large onion 
  • cloves garlic 
  • bunch cilantro 
  • 1 teaspoon (5 ml) cumin 
  • 1/2 teaspoons (2.5 ml) coriander 
  • limes, juiced 
  • 2 teaspoons (10 ml) honey 
  •  Salt to taste 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Dutch Oven - Cast Iron

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Step 1

Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.

Step 2

In the Dutch oven, cover the chicken with chicken broth and 2 tablespoons (30 ml) of the hatch chile salsa. Place on the grill and simmer until the internal temperature reaches 165°F/73°C, about 15 minutes. Remove from the grill, strain and chop the chicken.

Step 3

In the same Dutch oven, spread a tablespoon of salsa on the bottom. Next place a tortilla and top with chicken and a handful of cheese. Repeat this process until the ingredients are gone. Place on the grill and bake for 20 minutes or until the cheese is melted. During the last 5 minutes top with the Cotija cheese. Remove from the EGG and let rest for 10-15 minutes. Enjoy!

Hatch Chile Salsa

Step 1

Set the EGG for direct cooking at 400°F/204°C.

Step 2

Roast the Hatch chiles for 5 minutes per side or until there is a charred outside. Remove the chiles from the grill and place in a gallon-sized resealable bag for 10-15 minutes. The chiles should be soft and pliable at this point. Remove the skins, stems and seeds from the chiles.

Step 3

To give the salsa even more of a roasted flavor you can also roast the onion, garlic and lime, however, this is an optional step. Put all the ingredients for the salsa in a blender or a food processor and blend together to desired consistency. Set aside.

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