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Stuffed hatch chiles on a baking pan.
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4.78 from 9 votes

Stuffed Hatch Chiles

A spicy sweet stuffed Hatch chile with quinoa and corn topped with cheese and served with a cilantro yogurt honey sauce that will awaken your taste buds.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Cuisine: Mexican
Servings: 4 chiles
Calories: 236kcal
Author: Ellen

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 236kcal | Carbohydrates: 31g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 617mg | Potassium: 286mg | Fiber: 4g | Sugar: 9g | Vitamin A: 394IU | Vitamin C: 11mg | Calcium: 277mg | Iron: 1mg