Creamy Hatch Chile Chicken - cooking recipe

Ingredients

5 Hatch chile peppers
1 1/2 tablespoons butter
1 onion, cut into strips
1 cup frozen corn
3/4 tablespoon chicken bouillon granules
1/4 teaspoon ground black pepper
1 1/2 cups shredded rotisserie chicken
1 cup Mexican crema

Preparation

Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
Melt butter in a pan and saute onion until translucent, about 5 minutes. Stir in corn. Add chiles and sprinkle with chicken bouillon granules and pepper. Stir until well combined. Add chicken and crema; simmer until heated through, about 5 minutes.