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When it comes to preparing a meal that is both delicious and nutritious, Baked Hatch Chili Cucumber Boats stand out as a vibrant option that is sure to impress. This innovative dish combines the freshness of cucumbers with the robust flavors of Hatch green chiles, creating a unique culinary experience that is as satisfying as it is healthy. Perfect for a light lunch, an appetizer, or even a main course, these cucumber boats offer a delightful combination of textures and flavors that will entice anyone looking for a wholesome meal.

Baked Hatch Chili Cucumber Boats

Discover the delightful Baked Hatch Chili Cucumber Boats, a vibrant blend of fresh cucumbers and zesty Hatch green chiles, perfect for a healthy meal. This recipe combines nutritious ingredients like quinoa, black beans, and corn, ensuring a satisfying bite. Ideal for lunch, appetizers, or a light dinner, these boats showcase textures and flavors that cater to various dietary needs, making them a wholesome choice for any occasion. Embrace healthy cooking with these deliciously creative cucumber boats!
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Ingredients
  

4 medium cucumbers

1 cup cooked quinoa, cooled

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

1 cup black beans, drained and rinsed

1 cup corn (either frozen or fresh)

1 cup shredded cheddar cheese (or a vegan cheese alternative)

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

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh cilantro leaves for garnish (optional)

Lime wedges for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will ensure it’s hot and ready for baking.

    Prepare the Cucumbers:

      - Slice the cucumbers in half lengthwise to create long boats.

        - Using a small spoon, gently scoop out the seeds from the center, leaving about 1/4 inch of cucumber flesh intact on each side. This will create a cavity for the filling. Arrange the cucumber boats on a baking sheet lined with parchment paper for easy cleanup.

          Mix the Filling:

            - In a large mixing bowl, thoroughly combine the cooked and cooled quinoa, finely chopped Hatch green chiles, drained black beans, corn, half of the shredded cheddar cheese, Greek yogurt, ground cumin, garlic powder, onion powder, and a pinch of salt and pepper. Stir well until all ingredients are evenly incorporated.

              Fill the Boats:

                - Using a spoon, carefully fill each cucumber boat with the prepared filling, pressing down gently to ensure the mixture is compacted and fills each boat evenly.

                  Top with Cheese:

                    - Evenly distribute the remaining shredded cheddar cheese over the top of the filled cucumber boats to create a delicious cheesy crust.

                      Bake:

                        - Transfer the baking sheet with the cucumber boats to the preheated oven. Bake for 15-20 minutes, or until the cucumbers are tender and the cheese on top is melted and bubbling nicely.

                          Serve:

                            - Once baked, remove the tray from the oven and allow the cucumber boats to cool for a few moments. If using, sprinkle with fresh cilantro for a pop of color and flavor. Serve with lime wedges on the side for an extra zesty touch.

                              Prep Time, Total Time, Servings:

                                20 minutes | 40 minutes | 4 servings