BAKED TOMATOES WITH QUINOA, CORN, AND GREEN CHILES
Steps:
- 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 a 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; stir in oregano, oil, lime juice, 1/4 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 1 1/4 cups liquid, and discard remaining liquid. Sprinkle tomatoes with 1/2 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, 1/4 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 3/4 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 1 1/2 minutes or until cheese melts. Place tomato tops on tomatoes, if desired.
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Rawinia Hapuku
[email protected]This is a great recipe for a healthy and delicious meal. The tomatoes are roasted to perfection and the corn and green chilies add a nice touch of flavor.
Mehabin Anhum
[email protected]I'm not a fan of quinoa, but I really enjoyed this recipe. The quinoa was cooked perfectly and it didn't overpower the other flavors.
FK SUJON KOBIR
[email protected]This recipe is a bit time-consuming, but it's worth it. The tomatoes are roasted to perfection and the corn and green chilies add a nice touch of flavor.
Geophrey Sekemba
[email protected]I've made this recipe several times and it's always a hit. It's a great way to impress your guests.
Uthman Shittu
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover tomatoes.
Caden Driggers
[email protected]I'm not a big fan of tomatoes, but I really enjoyed this recipe. The tomatoes were roasted perfectly and the corn and green chilies added a nice flavor.
Annet Nakanwagi
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved it.
abdullah ashiq
[email protected]This recipe is a keeper! I'll definitely be making it again.
Isiaq Aminat
[email protected]The tomatoes were a bit too acidic for me, but the corn and green chilies were delicious.
Victoria Akudo
[email protected]This dish was a bit bland for my taste. I think it would have been better with some additional spices or herbs.
Derryl Kimble
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family. The tomatoes are always juicy and flavorful, and the corn and green chilies add a nice touch of sweetness and heat.
abdallh attaifi
[email protected]This recipe is a delightful blend of flavors and textures. The tomatoes are roasted to perfection, with a slight char that complements the sweetness of the corn and the subtle heat of the green chilies. The quinoa adds a nutty flavor and a satisfying