A spicy sweet stuffed Hatch chile with quinoa and corn topped with cheese and served with a cilantro yogurt honey sauce that will awaken your taste buds.

Prep Time 10 mins
Cook Time 20 mins
Serves 2

Ingredients  

• 1 cup cooked quinoa
• 4 Hatch Chiles
• 1 TBS olive oil
• 1/4 cup red onions (diced)
• 1 cup frozen corn
• 1 tsp smoked paprika
• 1/2 dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp cumin powder
• 1/4 tsp chipotle chile powder
• 1/4 tsp black pepper
• 1/2 tsp sea salt
• 1 TBS brown sugar
• 1/4 cup water
• 3/4 cup shredded Mexican blend cheese

For the cilantro yogurt sauce:

• 1/4 cup plain Greek yogurt
• 1 TBS lemon juice
• 2 TBS minced cilantro
• 2 tsp honey

Instructions

• Cook the quinoa according to the directions on the package. (I used chicken broth instead of plain water to add some flavor.)
• Preheat broiler on high and place the Hatch Chiles on a roasting pan or cooking sheet.
• Place under the broiler for 2 to 4 minutes until the chiles are blistering. Watch carefully. (Mine blistered about 3 minutes.)
• Remove from the oven and put peppers in a ziplock bag. Seal and let cool.
• Carefully peel the skin off the roasted peppers.
• In a medium sauce pan, heat the olive oil on medium heat.
• Add the onions and saute until translucent, about 5 to 6 minutes.
• Add the corn and saute an additional 3 to 4 minutes.
• In a small bowl, add all the spices, pepper, salt, and brown sugar. And stir in the water.
• Pour the spices and water in with the onions and corn and stir until combined.
• Cook for a minute or two, until the water is absorbed by the corn and onions
• Add the cooked quinoa and heat an additional 2 minutes until it is hot.
• Slice the length of the Hatch chiles to open and scrape away the seeds with a small spoon.
• Stuff each chile with 1/4 of the onion/corn/quinoa mixture.
• Top with 1/4 of the shredded cheese.
• Set under the broiler for 1 to 2 minutes to melt cheese.

For the cilantro yogurt sauce:

• In a small bowl, add the Greek yogurt, lemon juice, cilantro, and honey.
• Stir to mix.
• Serve with the stuffed chiles.

Nutrition

Calories: 236kcal
Carbohydrates: 31g
Protein: 10g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 14mg
Sodium: 617mg
Potassium: 286mg
Fiber: 4g
Sugar: 9g
Vitamin A: 394IU
Vitamin C: 11mg
Calcium: 277mg
Iron: 1mg