Stuffed Green Chilies

 Ingredients:

• 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
• 1 cup cooked quinoa
• 3/4 cup shredded Fiesta Blend Cheese

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 chiles are blistering. Watch carefully, mine blistered about 3 minutes.
• Remove from 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, stir in the water.
• Pour the spices and water in with the onions and corn and stir to mix.
• Cook for a minute or two, the water will be 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.

  Cilantro lemon honey yogurt sauce:

  • 1/4 cup plain Greek yogurt
  • 1 TBS lemon juice
  • 2 TBS minced cilantro
  • 2 tsp honey

  
  

  Instructions:

  • In a small bowl, add the Greek yogurt, lemon juice, cilantro, and honey.
  • Stir to mix.
  • Serve with the stuffed chiles.

  
  

  OR you can use this sauce:

  
  

  Creamy Tomatillo Sauce:

  
  

  2 cups mayonnaise (not light)
  2 cups sour cream
  1/2 bunch fresh cilantro, washed, stems removed
  3 tomatillos, quartered (remove outer paper-like skin)
  2 stems green onion, green parts
  1 garlic clove
  1 jalapeno, seeded
  3 tablespoons fresh lime juice (about 2 limes)
  salt to taste, about 1 teaspoon
  
  Place all ingredients in a blender or use a hand immersion blender and blend until smooth. 

  Serve with stuffed chilies. Greek yogurt or sour cream is good with it too.

  
  Store in refrigerator.
  Yield, about 20 servings.
  Keeps in fridge for about 10 days.