Baked Tomatoes with Quinoa, Corn, and Green Chiles

Servings: 6


2 poblano chiles

2 cups fresh corn kernels (about 4 ears)

1 cup chopped onions

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 oz. Colby-Jack cheese, shredded (about 1 cup packed)




Preheat broiler to high.


Cut the chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in paper bag; close tightly. Let stand 10 minutes. Peel chiles. Coarsely chop chiles; place in a bowl. Add corn and onion to pan; broil 10 minutes, stirring twice. Add corn mixture to chopped chiles; stire 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 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 reserve 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°.


Spoon about ¾ cup corn mixture into each tomato. Divide cheese evenly among tomatoes. Place tomatoes and tops, if desired, on a jelly-roll pan. Bake at 350° for 15 minutes. Remove from oven. Preheat broiler. Broil the tomatoes 1½ minutes or until cheese melts. Place tomato tops on tomatoes, if desired.