Stuffed Hatch Chiles

Serves 2


  • 3-4 hatch chiles
  • 1 cup water
  • ½ cup quinoa
  • 1 tablespoon high heat cooking oil
  • ½ yellow onion, diced
  • ½ cup yellow corn, fresh cob or frozen
  • 2 garlic cloves, minced
  • 2 teaspoons paprika
  • 1 teaspoon oregano
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • salt and pepper to taste
  • 1 Tablespoon brown sugar
  • ¼ cup water
  • ½ cup Mexican cheese blend


  • ¼ cup Greek yogurt
  • 2 tablespoons cilantro, minced
  • juice of ½ lime
  • 2 teaspoons honey
  1. Preheat broiler on high. Place chiles on a baking sheet and broil, flipping once, until skins are charred (5-10 minutes).  Remove from the oven and set aside to cool.  
  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. Preheat oven to 350°.
  4. If using fresh corn, use a sharp knife to shave off kernels from corn cob.
  5. Heat oil on skillet on medium-high heat.  Sauté onion and garlic until fragrant.  Add corn kernels and continue cooking until well combined.
  6. Add seasonings, remaining water, and ¾ cup cooked quinoa to the fry pan. Cook, stirring occasionally, for 2 minutes.
  7. Leaving stems intact, cut a slit into the side of each chile. Remove seeds.
  8. Place chiles on baking dish, and stuff with filling. Sprinkle cheese over the stuffed chiles.
  9. Bake for 5 minutes or until cheese is melted and golden brown.
  10. Combine sauce ingredients in a food processor or blender and blend until desired consistency is reached.  Drizzle over stuffed chiles and serve immediately.
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About Devon Dodgson

As a past Pacific Coast Harvest customer, and current Pacific Coast Harvest contributor, Devon shares recipes and wellness content to benefit the families we serve speaking as someone who’s “been there, done that”. Devon teaches music lessons, raises chickens with her husband, and loves cooking for family and friends.