- 4 Hatch chiles
- 1¼ cups water, divided
- ½ cup uncooked quinoa
- 1 tablespoon olive oil
- ½ small red onion, finely chopped
- 1 ear corn
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon onion flakes
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon light or dark brown sugar
- ¼ cup grated Colby-Jack cheese
Cilantro yogurt sauce:
- ¼ cup Greek yogurt
- 2 tablespoons minced fresh cilantro
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons honey
Make the chiles:
- Preheat broiler. Place chiles on a baking sheet and broil, flipping once, until skins are charred, about 5 minutes. Remove from oven and set aside.
- In a medium sauce pan, bring 1 cup water to a boil. Add quinoa and bring to a boil. Then reduce heat to low, cover and simmer until water is absorbed, about 15 minutes.
- In a fry pan, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until translucent, 2-4 minutes.
- Use a sharp knife to shave off kernels from corn cob. Add corn kernels to the fry pan and sauté for 2 minutes.
- Add seasonings (smoked paprika through brown sugar), remaining ¼ cup water and ¾ cup cooked quinoa to the fry pan. Cook, stirring occasionally, for 2 minutes.
- Preheat oven to 350 degrees.
- Leaving stems intact, cut a slit into the side of each chile. Remove seeds. Divide the filling evenly among the chiles and transfer to a baking dish. Sprinkle the cheese over the stuffed chiles.
- Bake for 5 minutes or until cheese is melted.
Make the cilantro yogurt sauce:
- In a small bowl, combine the sauce ingredients and stir until smooth. Drizzle over chiles.