Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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.