Stuffed Hatch Chiles

Name: Stuffed Hatch Chiles
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; 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)

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Hatch chiles originate in their namesake city of Hatch, New Mexico. As far as spice level goes, each chile can range from poblano-level mild to serrano-level spicy. For those who may be spice-averse, fear not: cooking these chiles and removing the seeds will reduce the heat significantly. What you'll be left with is the special, earthy flavor of the chiles, which make a delicious vessel for this savory, summery stuffing. And, for an easy vegan variation, simply omit the queso fresco.

Serving Size

4
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

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.
Remove from oven, place in a heat-safe dish, and cover to loosen the skin. Let cool.
Cook quinoa according to the instructions on the package.
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.
Stir in corn, quinoa, and spices. If needed, add a splash of water to combine. Cook for two minutes.
Cut Hatch chiles in half, remove seeds and skin. Fill with quinoa mixture.
Top with lime juice, chopped cilantro, queso fresco, and additional salt and pepper, if desired. Enjoy!

Stuffed Hatch Chiles

Ingredients

Toppings

Directions

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