Stuffed Hatch Chiles with Cilantro Lime Yogurt
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.
Yields 2 Servings
Ingredients:
- Chiles
- 4 good sized Hatch Chiles
- 1 tablespoon olive oil
- 1/2 small red onion
- 1 ear sweet corn
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin powder
- 1/2 teaspoon chipotle chile powder
- 1/2 teaspoon black pepper
- 1/2 teaspoons sea salt
- 1 tablespoon brown sugar
- 1/4 cup water
- 1/2 cup cooked brown rice
- 2 ounces queso fresco or mozzarella cheese
- Yogurt
- 1/4 cup whole milk plain yogurt
- 1 tablespoon lime juice
- 2 tablespoons minced cilantro
- 2 teaspoons honey
Instructions:
- Preheat broiler and place chiles in a roasted pan. Place under broiler for 1-2 minutes until chiles are blistering. Remove from oven and let cool.
- In a medium skillet, heat olive oil over medium-low heat. Mince onion and add to pan, cooking until translucent, 5-6 minutes. Remove corn kernels from cob, add to pan, and continue to cook for 3-4 more minutes. Combine spices, pepper, salt, and brown sugar in a bowl. Add to the pan along with the 1/4 cup of water. Stir until spices are mixed in. Add cooked rice and continue to heat for 1-2 minutes until rice is hot.
- Divide mixture into the four chiles and top with cheese. Return pan to under the broiler and heat until cheese is melted and lightly browning, 1-2 minutes.* Remove from oven.
- To serve, whisk together yogurt, lime juice, cilantro, and honey. Spoon over peppers and sprinkle with extra cilantro if desired.