Cast Iron Hatch Green Chili and Cheesy Stuffed Camp Chicken

Our cast iron chicken recipe will be a fulfilling and keto friendly dish to serve at camp. It’s loaded with hatch chilies, cream cheese and cheddar giving it the cheesiest flavor and incredible texture. It’s the perfect recipe for a basecamp where you can cook with the cast iron straight over the fire. If you’re looking for a side dish option our Crispiest Duck Fat Potatoes are the perfect compliment to a full dinner.

1/4 cup cream cheese
1 tbsp chives, minced
2 tbsp canned diced hatch green chilies
1/4 finely ground sea salt
1/8 ground black pepper
1 garlic clove, minced
1 thick slice of sharp cheddar, crumbled
Pinch of crushed red chili flakes
2 chicken breasts
1 tsp olive oil

To start, mix all the ingredients outside the chicken into a bowl completely. Slice a pocket into the top of your chicken being careful not to slice completely through. Stuff half of the cheese mix into each pocket.

Heat the oil in your cast iron to a medium-high heat using indirect flame. Once hot, place the chicken breast onto the surface and sear until golden brown on the bottom. Cover the cast iron foil and lower the heat to a medium-low and cook slowly for 20-25 minutes or until the chicken at its thickest area is 160F.

Let the meat rest for five minute until serving.

Serves 2