Ingredients
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4 Hatch Chiles
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1 Onion (red or yellow), diced
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2 TBSP Olive Oil
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1 Bag of Corn or peppers
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1 TSP Kustom Spices Hatch Green Queso Spices
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1/2 C Greek Yogurt
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1/2 Lime, juiced
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3 TSP fresh Cilantro, divided
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1 C Tomatoes (I quartered Cherry Tomatoes)
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Queso
Directions
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Place Hatch Chiles on a baking sheet and broil for 3-5 until chiles are charred, remove and allow to cool.
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Place Olive Oil in a large skillet along with onions and sauté for 3-5 minutes, add in corn and heat through.
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Sprinkle corn mixture with Hatch Green Chili Queso Spice and stir. Take off heat.
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In a large bowl mix Greek yogurt, lime juice and 1 1/2 tsp of cilantro until combined.
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Slice open Hatch Chiles. Remove the seeds to avoid the heat or keep the seeds to retain the heat.
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Stuff with corn mixture, top with tomato, Queso and cilantro.
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Place in over for 10-15 minutes until cheese is melted.
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Drizzle the Yogurt Lime mixture over Hatch Chiles along with the remaining fresh cilantro and serve.