INGREDIENTS: 

For the Chiles:

• 4 Hatch chiles

• 1 1/4 cups water, divided

• 1/2 cup uncooked quinoa

• 1 tablespoon olive oil

• 1/2 small red onion, finely diced

• 1 ear corn, kernels shaved

• 2 teaspoons smoked paprika

• 1 teaspoon dried oregano

• 1 teaspoon onion flakes

• 1/2 teaspoon garlic powder

• 1/2 teaspoon chili powder

• 1/2 teaspoon ground cumin

• 1/2 teaspoon sea salt

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon light or dark brown sugar

• 1/4 cup grated Colby-Jack cheese

Directions:

Preheat broiler. Place chiles on a baking sheet and broil, flipping once, until skins are charred, about 5 minutes. Remove from the oven and set aside. In a medium sauce pan, bring 1 cup water to a boil. Add quinoa and bring to a boil. Then reduce heat to low, cover and simmer until water is absorbed, about 15 minutes. In a fry pan, heat olive oil over medium-high heat. Add onion and cook, stirring occasionally, until translucent, 2-4 minutes. Add corn kernels to the fry pan and sauté for 2 minutes. Add seasonings, remaining 1/4 cup water and 3/4 cup cooked quinoa to the fry pan. Cook, stirring occasionally, for 2 minutes. Preheat oven to 350 degrees. Leaving stems intact, cut a slit into the side of each chile. Remove seeds. Divide the filling evenly among the chiles and transfer to a baking dish. Sprinkle the cheese over the stuffed chiles. Bake for 5 minutes or until cheese is melted.