Stuffed Green Chiles
Ingredients
- 4 large Hatch chiles
- 1/2 cup Greek yogurt
- 1 lime, juiced
- 1 tablespoon cilantro, chopped and divided
- 2 tablespoons olive oil
- 1 onion, red or yellow, diced
- 1/2 pound ground beef
- 1 teaspoon cayenne powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1 cup corn kernels, fresh or frozen
- 1 cup cherry tomatoes, quartered
- 1 cup Monterey Jack or Oaxaca cheese, grated
Instructions
- Preheat broiler for 10 minutes and place rack 5 inches from heat source. Prep all ingredients before getting started, as you will need to work quickly once chiles are ready for stuffing.
- In a large bowl, mix yogurt, lime juice, and 1/2 tablespoon cilantro until combined. Set aside in the refrigerator until ready to use.
- Place chiles on a baking sheet and broil for about 3–5 minutes on each side, until charred but still firm.
- Remove from oven and immediately place in a bowl; cover to steam and let sit for about 15 minutes. Remove skin and split each chile down the center, creating a seam (don’t cut all the way through). Remove seeds, and keep the stem intact. Place chiles in a small casserole dish.
- While chiles are steaming, heat oil in large skillet over medium-high heat and add diced onion. Once softened, add ground beef and spices. Once the meat is cooked through, add corn and tomatoes. Stir to combine, and remove from heat.
- Using a spoon, stuff the meat mixture into the prepared chiles. Top with cheese and broil for a few minutes, until the cheese starts to bubble and brown.
- Drizzle the yogurt-lime mixture over chiles, top with the remaining fresh cilantro, and serve.
Notes
Leftover stuffed chiles will last up to 3 days in the refrigerator in a sealed container. Warm them in the oven to serve again.