Get ready to transform your ordinary meal into an extraordinary culinary adventure! These Stuffed Hatch Chiles aren't just a recipe—they're a vibrant journey through Mexican-inspired flavors that will make your taste buds dance with excitement. Imagine tender, roasted chiles packed with protein-rich quinoa, hearty black beans, and sweet corn, all crowned with a tangy cilantro lime yogurt that will have your dinner guests begging for the recipe.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 6 Hatch chiles
- 1 cup quinoa, cooked
- 1 cup black beans, drained and rinsed
- 1 cup corn, fresh or frozen
- 1 tsp cumin
- 1/2 cup cilantro, chopped
- 1/2 cup Greek yogurt
- Juice of 1 lime
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed chiles cook evenly and thoroughly.
- Prepare the Hatch chiles by carefully slicing them in half lengthwise. Remove the seeds and membranes to create space for the stuffing. Be cautious, as the chiles can be spicy. If you prefer milder chiles, you can rinse them under cold water after deseeding.
- In a large mixing bowl, combine the cooked quinoa, drained and rinsed black beans, corn, cumin, and chopped cilantro. Stir well to ensure all ingredients are evenly mixed. Season the mixture with salt to taste.
- Stuff each half of the Hatch chiles generously with the quinoa mixture. Press the filling down gently to pack it in and ensure each chile is filled to the top.
- Place the stuffed chiles on a baking sheet lined with parchment paper or lightly greased to prevent sticking. Arrange them cut side up for optimal cooking.
- Bake the stuffed chiles in the preheated oven for about 25 minutes, or until the chiles are tender and slightly charred on the edges.
- While the chiles are baking, prepare the cilantro lime yogurt. In a small bowl, combine the Greek yogurt, lime juice, and a pinch of salt. Stir until smooth and well blended. If desired, add additional chopped cilantro for extra flavor.
- Once the chiles are done baking, remove them from the oven and let them cool for a few minutes. Serve the stuffed chiles warm, drizzled with the cilantro lime yogurt on top or on the side for dipping.
- Enjoy your delicious Stuffed Hatch Chiles with Cilantro Lime Yogurt as a flavorful appetizer or a main dish!
Tips
- Chile Selection: Choose fresh, firm Hatch chiles with vibrant color and no soft spots for the best flavor and texture.
- Handling Spice: Wear gloves when preparing chiles to prevent skin irritation, and remove seeds carefully to control heat level.
- Quinoa Prep: Rinse quinoa thoroughly before cooking to remove its natural bitter coating and ensure a fluffy texture.
- Make-Ahead Friendly: You can prepare the quinoa mixture and yogurt sauce a day in advance to save time on cooking day.
- Customization: Feel free to add protein like shredded chicken or tofu to make the dish more substantial.
- Yogurt Hack: For extra creaminess, use full-fat Greek yogurt and let it come to room temperature before mixing.
- Serving Suggestion: Pair with a light salad or Mexican-style rice for a complete, nutritious meal.
Nutrition Facts
Calories: 122kcal
Carbohydrates: g
Protein: g
Fat: 2g
Saturated Fat: g
Cholesterol: mg
