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Serving Size
4
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Total Time
30 minutes
Ingredients
8 Hatch chiles, washed and dried
2 ears of corn, shucked and cooked according to preference
1 cup cooked quinoa
1 red or yellow onion, diced
1 cup cherry tomatoes, washed and cut in half
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon cumin
Salt and pepper, to taste
1 tablespoon olive oil
Toppings
1 lime, washed and cut in to wedges
2 tablespoons washed and chopped cilantro
Salt and pepper, to taste
4 ounces queso fresco, crumbled (optional)
Directions
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Preheat broiler on high heat and place Hatch chiles on a roasting pan or cooking sheet. Place under broiler for about two minutes or until the chiles are blistered.
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Remove from oven, place in a heat-safe dish, and cover to loosen the skin. Let cool.
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Cook quinoa according to the instructions on the package.
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Using a medium pan, heat olive oil over medium heat. Add onions and sauté until they start to become translucent. Add cherry tomatoes and cook for two minutes.
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Stir in corn, quinoa, and spices. If needed, add a splash of water to combine. Cook for two minutes.
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Cut Hatch chiles in half, remove seeds and skin. Fill with quinoa mixture.
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Top with lime juice, chopped cilantro, queso fresco, and additional salt and pepper, if desired. Enjoy!
- Tags
- Dinner Easy Meals Vegan Vegetarian
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