I saw the hatch peppers out at the grocery store and changed all my dinner ideas on the spot. I love these peppers, they have a little heat to them but not too much and I love their wonky shapes. This turned out to be a very simple dinner, nothing really needed to be rushed, not many things to do at one time, very big winner. It took me about 30 minutes start to finish. Also it was beautiful on the plate! Most importantly the dish was so delicious!! so simple Joshua's making it next time :)
Stuffed Hatch Chiles with Cilantro-Lime Yogurt
adapted from here
4 hatch chiles
1 tbs olive oil
1/2 red onion; diced
1 ear corn; cut off kernels
2 tsp paprika
1 tsp onion powder
1 tsp oregano
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp pepper
1/2 tsp salt
1/4 cup water
1/2 cup brown rice; cooked
2 oz mozzarella cheese
1/4 cup plain yogurt; best if whole milk yogurt
1 tbs lime juice
handful of cilantro; minced
2 tsp honey
2 eggs; optional
1 turn broiler on high and broil peppers for 1-2 minutes, skins should start to blister. remove from oven and let cool. cook rice
2 put olive oil, onion, and corn kernels in a skillet and sauté for 5-6 minutes over medium heat
3 mix yogurt, lime juice, cilantro and honey in a bowl, mix well and set aside
4 mix spices in a bowl, once onion mixture is done pour water into skillet, then mix in spice mixture
5 then mix in cooked rice and cook for 1-2 minutes
6 remove mixture from heat. cut a slit lengthwise down each chile and stuff with skillet mixture
7 place a few small pieces of mozzarella on top of each pepper and broil for 1-2 minutes
8 then poach 2 eggs, easy to follow instructions here
9 drizzle yogurt onto plates, top with peppers and extra cilantro and slide the poached egg overtop
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