Baked Tomatoes with Quinoa, Corn & Green Chilies

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.