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Creating the perfect Baked Hatch Chili Cucumber Boats requires attention to detail, especially regarding texture and flavor. Here are some essential tips to ensure you achieve that delightful balance:

Baked Hatch Chili Cucumber Boats

Discover the delicious and healthy twist of Baked Hatch Chili Cucumber Boats! These vibrant, hollowed cucumbers are stuffed with a savory blend of quinoa, black beans, corn, and flavorful Hatch green chiles, creating a satisfying dish that’s perfect for summer gatherings, light dinners, or appetizers. Not only are they visually appealing, but they’re also packed with nutrients like protein and vitamins, making them a delightful option for any meal.
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Ingredients
  

4 medium cucumbers

1 cup cooked quinoa

1 cup Hatch green chiles, roasted, peeled, and chopped

1 cup black beans, drained and rinsed

1 cup corn (frozen or fresh)

1 cup shredded cheddar cheese (or a vegan alternative)

1/2 cup Greek yogurt (or dairy-free yogurt)

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Lime wedges for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Cucumbers:

      - Cut the cucumbers in half lengthwise.

        - Scoop out the seeds using a spoon to create boats, leaving about 1/4 inch of cucumber on the sides. Place the cucumber boats on a baking sheet lined with parchment paper.

          Mix the Filling:

            - In a large mixing bowl, combine the cooked quinoa, chopped Hatch green chiles, black beans, corn, half of the shredded cheddar cheese, Greek yogurt, cumin, garlic powder, onion powder, salt, and pepper. Mix until well combined.

              Fill the Boats:

                - Spoon the filling evenly into each cucumber boat. Pack it down gently to ensure it fits well.

                  Top with Cheese:

                    - Sprinkle the remaining shredded cheddar cheese evenly over the filled cucumber boats.

                      Bake:

                        - Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cucumbers are tender and the cheese is melted and bubbly.

                          Serve:

                            - Remove from the oven and let cool slightly. Garnish with fresh cilantro if desired and serve with lime wedges on the side.

                              Prep Time, Total Time, Servings:

                                20 minutes | 40 minutes | 4 servings