Green Chile Balls Chicken Cheese

As a native New Mexican, I deeply love all things green chili.  From the moment I wake up to the second I go to bed, I crave the bold, smoky flavor that can only come from Hatch green chiles. So, when I stumbled upon a recipe for “Jack Rabbit Droppings” at a local restaurant, I knew I had to recreate it with my green chili twist.

The original dish combined chicken, jalapenos, and cheese into crispy, golden-brown balls. While I adore the heat of jalapenos, green chili will always hold a special place in my heart. I set out to craft a recipe to capture New Mexican cuisine’s essence and satisfy my cravings.

Chicken, Green Chile, and Cheese: A Heavenly Trio

The key to these green chile bites is the perfect balance of flavors and textures. I start with juicy, shredded chicken that I pulse in the food processor with panko breadcrumbs, eggs, and a blend of spices. This creates a malleable mixture that’s easy to shape into bite-sized balls.

Next, I fold in a generous amount of diced Hatch green chiles. The chiles’ natural sweetness pairs beautifully with the savory chicken, and their mild heat provides a delightful kick.

But the show’s real star is the melty cheddar cheese hidden inside each ball. The gooey, cheese-filled center oozes out as you bite into these crispy nuggets, creating a mouthwatering perception that will have your taste buds dancing.

Here is a complete recipe for you to try at home:

Ingredients:

• Two chicken breasts, cooked and cubed
• 1 cup panko breadcrumbs divided
• Three eggs, divided
• One teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 1/2 cup diced Hatch green chiles
• Four oz. cheddar cheese cut into 1/2-inch cubes
• Oil for frying

Instructions:

1. Add the chicken, 1/2 cup panko breadcrumbs, two eggs, oregano, cumin, salt, and pepper to a food processor. Pulse several times until the chicken is broken down and the ingredients are well mixed.
2. Use a paper towel to eliminate excess moisture from the diced green chiles. Add the chiles to the chicken mixture and stir until well merged. If the mixture seems too wet, add a few extra breadcrumbs.
3. Form the chicken-chile mixture into golf ball-sized balls. Press a piece of yellow cheese into the center of each ball, then fold the mixture around the cheese and reform the ball.
4. In a small bowl, whisk the leftover egg. In another bowl, add the leftover 1/2 cup of panko breadcrumbs.
5. Dip each green chile ball into the beaten egg, then roll it in the panko breadcrumbs, ensuring it’s evenly coated. Place the breaded balls on a plate or baking sheet.
6. Transfer the breaded balls to the freezer for 10 minutes to firm up.
7. Meanwhile, heat 2-3 centimeters of oil in a pan over medium heat.
8. Remove the green chile balls from the freezer and fry them in batches until golden brown, about 3-5 minutes per batch.
9. Drain the fried green chile bites on a paper towel-lined plate.
10. Serve the green chile bites warm with the sour cream-dipping sauce on the side.

A Breading Technique for Maximum Crispiness

To achieve the perfect golden-brown exterior, I employ a simple breading technique. First, I dip the green chili balls in beaten egg, then roll them in a second coating of panko breadcrumbs. This double-dredging process ensures a delightfully crunchy shell that complements the soft, flavorful interior.

After a quick trip to the freezer to firm up the balls, I fry them in hot oil until they’re crispy and golden. The chilled filling helps the outside cook to perfection without overcooking the inside.

Dipping Sauces and Serving Suggestions

No green chili appetizer is complete without a flavorful dipping sauce. I whip up a simple yet irresistible combination of sour cream, red chili powder, cumin, salt, and pepper. The excellent, creamy texture of the sour cream provides a lovely contrast to the warm, spicy bites.

These green chile bites make the perfect party appetizer or game-day snack. Serve them up with the dipping sauce, or try them with ranch, salsa, or your favorite condiment. They’re also delicious, so enjoy them as a standalone treat.

Sour Cream Dipping Sauce:

• 1 cup sour cream
• One teaspoon red chili powder
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste

Blend all the dipping sauce ingredients in a small bowl and mix well. Adjust seasoning to taste.

Variations and Customizations

One of the best things about this recipe is its versatility. You can easily personalize the flavors to suit your taste buds:

• Cheese Choices: While cheddar is a classic, you can experiment with other melty cheeses like Monterey Jack, pepper jack, or even a blend.
• Spice Level: For a milder version, use mild green chiles. For a bolder kick, incorporate a mix of green and red chiles.
• Vegetarian Option: For a delicious meatless alternative, substitute the chicken with a vegan protein, such as sautéed mushrooms or crumbled tofu.
• Baking Method: If you prefer a wholesome option, you can bake the green chili balls instead of frying. Place them on a parchment-lined baking sheet and bake at 400°F for 15-20 minutes, turning over halfway through.

No matter how you make them, these green chile bites will surely be a hit with your family and friends. They’re the perfect balance of savory, spicy, and cheesy—an authentic taste of New Mexico in every bite.

Ending Note:

These green chile bites are the perfect balance of savory, spicy, and cheesy. The crunchy surface gives way to a gooey, cheese-filled center bursting with the bold flavors of Hatch green chiles and tender chicken. Pair them with the cool, creamy dipping sauce for an irresistible appetizer that will have your guests returning for more.

So, the next time you’re craving a taste of New Mexico, whip up a batch of these green chile bites and let the flavors transport you to the Land of Enchantment. Enjoy!