BAKED TOMATOES WITH QUINOA, CORN & GREEN CHILIES
What a great way to use summer tomatoes- a stuffed tomato with a flavor pop!
This is a summer family recipe for Sweet Corn and Tomatoes.
- Prep Time30 min
- Cook Time50 min
- Total Time1 hr 20 min
- Serving Size1 tomato
- Energy320 cal
- 2 poblano chilies
- 2 cups fresh corn kernels (about 4 ears)
- 1 cup chopped onion
- 1 tablespoon chopped fresh oregano
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon salt, divided
- ¾ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- 6 large ripe tomatoes (about 4 pounds)
- 1 cup uncooked quinoa
- ¼ cup water
- 4 ounces Colby-Jack cheese, shredded (about 1 cup packed)
Preheat broiler to high.
Cut the chilies in half lengthwise; discard seeds and membranes. Place chili halves, skin side up, on a foil-lined baking sheet; flatten with hand.
Broil 8 minutes or until blackened.
Place in a paper bag; close tightly. Let stand 10 minutes. Peel chilies. Coarsely chop chilies; place in a bowl.
Add corn kernels and onion to oven pan; broil 10 minutes, stirring twice. Remove from oven.
Add corn mixture to chopped chilies; stir in oregano, oil, lime juice, ¼ teaspoon salt, cumin, and black pepper.
Cut tops off tomatoes; set aside. Carefully scoop out tomato pulp, leaving shells intact.
Drain pulp through a sieve or fine strainer over a bowl, pressing with the back of a spoon to extract liquid. Reserve 1¼ cups liquid, and discard remaining liquid.
Sprinkle tomatoes with ½ teaspoon salt. Invert tomatoes on a wire rack; let stand 30 minutes. Dry insides of tomatoes with a paper towel.
Place quinoa in a fine sieve, and place sieve in a large bowl. Cover quinoa with water. Using your hands, rub the grains together for 30 seconds; rinse and drain. Repeat the procedure twice. Drain well.
Combine reserved tomato liquid, quinoa, ¼ cup water, and the remaining salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
Add quinoa mixture to corn mixture; toss well.
Preheat oven to 350° F.
Spoon about ¾ cup corn mixture into each tomato. Divide cheese evenly and sprinkle on tomatoes.
Place tomatoes and tops, if desired, on a jelly-roll pan. Bake at 350° F for 15 minutes. Remove from oven.
Preheat broiler. Broil the tomatoes 1½ minutes or until cheese melts.
Place tomato tops on tomatoes, if desired. Serve.
- 6 servings per container
- Serving Size1 tomato
- Amount per serving
- % Daily Value*
- Total Fat11.2 g14.36%
- Saturated Fat4.1 g20.5%
- Cholesterol17 mg5.67%
- Sodium550 mg23.91%
- Total Carbohydrate46.3 g16.84%
- Dietary Fiber8.87 g31.68%
- Protein13.4 g26.8%