Stuffed Hatch Chiles With Cilantro Yogurt Sauce

  • 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

Stuffed-Hatch-Chiles-with-Cilantro-Yogurt-Sauce (Copy)

Make the chiles:
  1. 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.
  2. 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.
  3. In a fry pan, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until translucent, 2-4 minutes.
  4. Use a sharp knife to shave off kernels from corn cob. Add corn kernels to the fry pan and sauté for 2 minutes.
  5. 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.
  6. Preheat oven to 350 degrees.
  7. 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.
  8. Bake for 5 minutes or until cheese is melted.
Make the cilantro yogurt sauce:
  1. In a small bowl, combine the sauce ingredients and stir until smooth. Drizzle over chiles.