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Spicy Hatch Chili Chicken Tacos

Bold and flavorful chicken tacos made with smoky Hatch chiles, warm spices, and fresh toppings for an easy Southwestern-inspired meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American, Autumn
Servings 4 servings
Calories 220 kcal

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Ingredients
  

Cookie Batter

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves optional
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.75 cup apple cider

Filling

  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp cream or milk

Instructions
 

  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  • In another bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla extract, mixing well.
  • Gradually mix in dry ingredients, alternating with apple cider, until a soft batter forms.
  • Drop batter onto baking sheets using a scoop, spacing 2 inches apart. Flatten slightly.
  • Bake 12–15 minutes until set and lightly golden. Cool completely on wire racks.
  • Beat softened butter with powdered sugar and vanilla. Add cream to reach desired filling consistency.
  • Sandwich cookies with filling, serve immediately or store in airtight container.

Notes

Adjust spice levels by choosing mild or hot Hatch chiles and customize toppings to taste.
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