Meatless Monday: Quinoa Stuffed Hatch Chiles

Happy Meatless Monday friends!  After you read this head over to Liz’s blog to see my first ever guest post!  Oddly enough that recipe also feature’s quinoa- and I didn’t even plan it that way!

So if you know me, then you know that I’m completely obsessed with not only extremely spicy things, but also with Hatch Chiles!    See last year’s Hatch Chile post if you want the deets on this amazing pepper (or if you want to make the awesome Hatch Chile Rellenos that I made last year- trust me, you do!)

It’s not quiiiiite time for the Hatch Fest at Central Market yet, but they have already put their chilies out so I grabbed some!  I’ll be out of town during the Hatch Fest this year so this may be all I get!  Sadface.

I’ve been contemplating for months what my first Hatch recipe was going to be this year, and after seeing the Vegan Zombie make stuffed poblanos I knew I had to make Stuffed Hatch Chiles!  This recipe is inspired by that episode of The Vegan Zombie!  Stay tuned for more Hatch recipes over the next few weeks- I’ve already got a Hatch Sourdough in mind, and who knows what else my crazy brain will come up with!



Without further ado, I give you…

Quinoa Stuffed Hatch Chiles
(Print this recipe!)

6 large Hatch Chiles (you can use poblanos if you can’t get the Hatch)
15 oz can of black beans, drained and rinsed
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1/2 cup uncooked quinoa (+ 1 cup water for cooking the quinoa)
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon chipotle powder(optional, but if you want a little extra spiciness you should add this!)
1/2 cup pepperjack cheese (I like Daiya!)
salt and pepper, to taste

Preheat oven to 350 F and spritz a baking pan with cooking spray.

Rinse your quinoa and cook it- I use a 2:1 water to quinoa ratio and cook it in my rice cooker, but you can cook it on the stove too! 

While quinoa is cooking, slice your peppers in half lengthwise and scrape the seeds out (tip: I use a grapefruit spoon to scoop the seeds out so I don’t have to worry about touching them with my fingers!)


Sauté onion and bell pepper over medium heat until tender. 

Add garlic and continue to cook until fragrant.

In a large bowl, stir together the sautéed veggies, beans, quinoa, spices, and cheese.

Scoop the mixture into your peppers- don’t be afraid to get your hands in there and really mound up the filling in those peppers!


Pop the stuffed chiles in the oven for around 20 minutes, or until the peppers are soft. (start watching them when you get to the 15 minute mark- you don’t want them to burn!)

If you’re awesome like me, you’ll top your stuffed peppers with some vegan queso and a big scoop of guac!






Hatch Chili Rellenos

It’s that time of year again!  Hatch Chili time!! 

What the heck is a Hatch Chili you say?  Well, I’m glad you asked!  A Hatch Chili is a seriously delicious chili pepper that is grown in Hatch, New Mexico.  It is kind of like an Anaheim pepper(which is actually bred from the Hatch chili).  They are harvested once a year- right NOW!  And if they don’t come from Hatch, New Mexico they AREN’T Hatch Chilies!!  So go and get some (might I suggest Central Market?  We’re having our Hatch Chili Fest right now!  I work there, can you tell?  haha!) and stock up that freezer- because they won’t be around for much longer!!

This recipe is some of the BEST rellenos that you will ever eat!  I’m not kidding.  This is better than any relleno that I’ve had at a Mexican food restaurant.  AND it’s VEGAN!  I don’t normally fry stuff, but once or twice a year I do and this is one of those times!  It just won’t get the same results if you try to bake it.  So splurge and give this a try!!

Here ya go…

Hatch Chili Rellenos

(Print this recipe!)

1 1/2 cups flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
12 ounces beer
2 tablespoons extra-virgin olive oil
1/2- 1 cup Daiya Vegan Cheese, cheddar style 
6 Hatch Chilies, charred and peeled
Canola oil, for frying


Combine 1 cup of the flour, baking powder, and 1/2 teaspoon of salt in a large bowl. Gradually add the beer, whisking until the batter is smooth. Cover with plastic wrap, and refrigerate for 1 hour.

Make an incision the length of each chile and remove the stems and seeds. Stuff the Daiya cheese into chilies, and close with a toothpick.

In a large deep skillet, pour oil until half full. Heat over medium heat until hot.

Dredge chilies in remaining flour, shake off excess, dip in batter, and fry until golden, approximately 1 minute per side. Drain on paper towels and season with salt.

Try not to pass out because they’re so amazing!