Stuffed Anaheim Chiles with Cilantro Yogurt Sauce

Makes 2 servings.

INGREDIENTS:

Chiles:
4 Anaheim chiles
1¼ cups water, divided
½ cup uncooked quinoa
1 tablespoon olive oil
½ small red onion, finely chopped
1 ear corn
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon onion flakes
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 tablespoon light or dark brown sugar
¼ cup grated Colby-Jack cheese

Cilantro yogurt sauce:
¼ cup Greek yogurt
2 tablespoons minced fresh cilantro
1 tablespoon freshly squeezed lime juice
2 teaspoons honey

INSTRUCTIONS
Make the chiles:
Preheat broiler. Place chiles on a baking sheet and broil, flipping once, until skins are charred, about 5 minutes. Remove from oven and set aside.
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.

In a fry pan, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until translucent, 2-4 minutes.

Use a sharp knife to shave off kernels from corn cob. Add corn kernels to the fry pan and sauté for 2 minutes.

Add seasonings (smoked paprika through brown sugar), remaining ¼ cup water and ¾ cup cooked quinoa to the fry pan. Cook, stirring occasionally, for 2 minutes.

Preheat oven to 350 degrees.

Leaving stems intact, cut a slit into the side of each chile. Remove seeds. Divide the filling evenly among the chiles and transfer to a baking dish. Sprinkle the cheese over the stuffed chiles.

Bake for 5 minutes or until cheese is melted.

Make the cilantro yogurt sauce:
In a small bowl, combine the sauce ingredients and stir until smooth. Drizzle over chiles.

Slightly adapted from a recipe from twoofakindcooks.com