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Spicy Hatch Chili Veggie Gratin Cups offer a delightful fusion of flavors that are sure to please both the palate and the eye. This dish stands out not only for its vibrant colors and enticing aromas but also for its wholesome ingredients, making it a fantastic choice for health-conscious individuals and families. With a healthy blend of seasonal vegetables, protein-packed quinoa, and the zesty kick of Hatch chilies, these gratin cups are perfect for a variety of occasions, from casual weeknight dinners to festive gatherings.

Hatch Chili Veggie Gratin Cups

Discover the vibrant and flavorful Spicy Hatch Chili Veggie Gratin Cups, a perfect blend of seasonal vegetables, protein-packed quinoa, and zesty Hatch chilies. These delightful gratin cups are not only visually appealing but also a nutritious choice for health-conscious families. Ideal for any occasion, from casual dinners to festive gatherings, this recipe showcases the versatility of plant-based cooking while delivering comforting flavors and satisfying textures. Enjoy a delicious way to incorporate more wholesome ingredients into your meals!
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Ingredients
  

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

1 cup zucchini, thinly sliced

1 cup bell peppers, diced (mixed colors for visual appeal)

1 cup cherry tomatoes, halved

1 cup corn (fresh or frozen)

1 cup cooked quinoa

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

4 large eggs

½ cup heavy cream

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and black pepper to taste

Fresh cilantro, chopped (for garnish)

Olive oil (for sautéing)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or brush it with olive oil to prevent sticking.

    Prepare the Vegetables: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Introduce the zucchini, bell peppers, and corn to the skillet, cooking for 5-7 minutes until they begin to soften. Season the mixture with smoked paprika, cumin, salt, and pepper. Gently fold in the chopped Hatch chilies and allow the mixture to cool slightly.

      Mix the Gratin Base: In a large bowl, whisk together the eggs and heavy cream until smooth. Stir in half of the shredded mozzarella cheese, and then fold in the cooked quinoa and sautéed vegetable mixture. Ensure all ingredients are well combined for an even texture.

        Assemble the Cups: Carefully spoon the mixture into each greased muffin tin cup, filling them about three-quarters full to allow for rising during baking. Top each cup generously with the remaining mozzarella cheese and a light sprinkle of grated Parmesan.

          Bake: Position the muffin tin in the preheated oven and bake for 20-25 minutes. The tops should become golden brown, and the mixture will be set and firm when ready.

            Cool and Serve: Once baked, remove the muffin tin from the oven and allow the cups to cool in the tin for about 5 minutes. Use a small knife to gently loosen the edges, and then lift each cup out with a fork. Transfer to a serving plate and garnish with freshly chopped cilantro for a vibrant touch.

              Enjoy: These Spicy Hatch Chili Veggie Gratin Cups can be served warm, or at room temperature, making them a delightful appetizer, side dish, or even a satisfying vegetarian main course!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 cups