- 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
- 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.
- 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.
- Preheat oven to 350°.
- If using fresh corn, use a sharp knife to shave off kernels from corn cob.
- Heat oil on skillet on medium-high heat. Sauté onion and garlic until fragrant. Add corn kernels and continue cooking until well combined.
- Add seasonings, remaining water, and ¾ cup cooked quinoa to the fry pan. Cook, stirring occasionally, for 2 minutes.
- Leaving stems intact, cut a slit into the side of each chile. Remove seeds.
- Place chiles on baking dish, and stuff with filling. Sprinkle cheese over the stuffed chiles.
- Bake for 5 minutes or until cheese is melted and golden brown.
- Combine sauce ingredients in a food processor or blender and blend until desired consistency is reached. Drizzle over stuffed chiles and serve immediately.