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Cheesy Hatch Pepper BBQ Chicken

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Raw or roasted, Hatch Chiles are simply delicious, but when incorporated into a mild cheddar cheese, their flavor is elevated to a new level!

Using Heinen’s limited time Hatch Chile Cheddar and BBQ sauce, I’m turning ordinary chicken into an extraordinary and easy weeknight meal!

Cheesy Hatch Pepper BBQ Chicken

Cheesy Hatch Pepper BBQ Chicken


  • 3 7-9 oz. boneless skinless chicken breasts
  • 6 strips of bacon
  • 9 Tbsp. BBQ sauce
  • 8 oz. shredded Hatch pepper cheddar cheese
  • 1/3 cup tomatoes, medium diced
  • 2 Tbsp. green onions, sliced
  • Salt and pepper, to taste


  1. Preheat the oven to 350°F.
  2. Season the chicken breasts on both sides with salt and pepper and set aside.
  3. In a large frying pan over medium-high heat add in the bacon and cook until very browned on both sides, about 7-9 minutes.
  4. Remove the bacon and set aside on paper towels to drain.
  5. Add the chicken right to the hot pan over medium-high heat with rendered bacon fat and cook for 4 minutes or until browned on 1 side.
  6. Flip the chicken over and add 2 crisp-cooked strips of bacon to each chicken breast and then evenly pour on the BBQ sauce and then add the cheese to the top of each chicken breast.
  7. Bake in the oven at 350° for 8-10 minutes or until cooked through and the cheese is melted.
  8. Garnish with tomatoes and green onions.

Cheesy Hatch Pepper BBQ Chicken

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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