These stuffed Hatch Chiles are full of a delicious sweet and spicy quinoa and corn mixture, and are topped with melted cheese. Delicious served with a homemade cilantro yogurt sauce.
Do you dream about food? Maybe it’s just me. I think about food all the time. Maybe it has something to do with having a food blog where we are always trying to think of new yummy ideas to make and share on here.
I learned about Hatch Chiles a few years ago when I saw a sign saying a local grocery store was roasting them – and then after that I saw mention of them all over!I grabbed some from the store, and it was a good choice. Thus these stuffed hatch chiles were born.
These stuffed hatch chiles are full of onion, and corn, and quinoa, all coated in a delicious, flavorful spice mixture. Then topped with cheese.
They’re a delicious vegetarian dinner option, but of course you could easily add some cooked ground beef or chicken if you want to. But trust me, you won’t miss the meat.
I really love the combination of the sweet corn, with the savory sauteed onions, and lots of yummy spices. Like cumin, chipotle pepper, smoked paprika, garlic powder, and oregano – and a bit of sweetness from brown sugar. They all come together in these delicious Hatch Chiles.
They’re a little bit, spicy, but not too spicy – and not the spicy without the delicious flavor. You can of course make yours spicier by leaving the seeds in the Hatch Chiles.
The cilantro yogurt sauce is the perfect topper for these too. It pairs with the spiciness in the stuffed peppers, and adds some nice creaminess and sweetness to them!
How to make Stuffed Hatch Chiles?
Cook the quinoa according to the directions on the package. I cooked mine in chicken broth instead of water to give it a bit of flavor.
Preheat the oven to broil, on high, and place the Chiles on a roasting pan or cookie sheet. Place under the broiler for 2 to 4 minutes until the Chiles skin is blistering. Watch them closely. Remove them from the oven and put the peppers in a ziplock bag. Let them cool in the bag. Then carefully pull of the skin of the peppers. This way you get the yummy roasted flavor, without the blistery skin.
Heat some olive oil in a medium sauce pan. Then add in the onions and saute them for a few minutes. Then add in the corn, and saute for another few minutes.
Stir the seasonings all together in a bowl with some water, then stir them into the onion and corn and cook until the water is absorbed. Add in the quinoa and cook till its hot throughout.
Cut into the chiles and scrape out their seeds. (You can of course leave them if you want the dish even spicier). Divide the quinoa and corn mixture into each of the peppers. Top them each with cheese and place them back onto a baking pan and place in the oven to melt the cheese. Enjoy them topped with the cilantro yogurt sauce!
Tips for making Stuffed Hatch Chiles:
- Hatch chiles can only be found in the grocery stores for a couple months of the year (Usually August and September) – if you want to enjoy these all year long you can roast them, peel them and freeze them in a freezer safe bag, for up to 12 months.
- If you can’t find Hatch Chiles, you can also substitute Anaheim Chiles, or even Poblano Chiles.
- Instead of using frozen corn you can substitute canned corn, or fresh corn on the cob. (You can microwave a whole ear of corn, with the husks on for about 3 minutes. Remove the husks, and slice the corn right off the cobb.)
- You can substitute 1 cup of cooked white or brown rice for the cooked quinoa, if desired.
- You can prepare these stuffed Chiles up to 1 day in advance. Prepare them up to the point of melting the cheese, and store them in a covered container in the fridge. Bake them for about 10-20 minutes at 350 degrees Fahrenheit or until the cheese is melted and they are hot throughout.
These stuffed Hatch Chiles are such a delicious dinner recipe! They’re filling, hearty, and bursting with flavor. They’re perfect for a delicious dinner in the summer time!
Looking for more Hatch Chile Recipes
- Hatch Chili on Highlands Ranch Foodie
- Hatch Chile Guacamole on Strawberry Blonde Kitchen
- Hatch Green Chile Chicken Enchiladas on Lovely Little Kitchen
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Stuffed Hatch Chiles
- 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
- 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.
These stuffed Hatch Chiles were first posted on September 25, 2015. The photos and text were updated for clarity on March 17, 2021.