Baked Tomatoes with Quinoa, Corn, and Green Chiles

Name: Baked Tomatoes with Quinoa, Corn, and Green Chiles
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 237 milliliters ounces colby-Jack cheese, shredded (about packed); 473 milliliters fresh corn kernels (about 4 ears); 1 teaspoons ground cumin; 1 Tbsp fresh lime juice; 1 Tbsp olive oil; 237 milliliters chopped onion; 1 Tbsp chopped fresh oregano; 2 poblano chiles; 237 milliliters uncooked quinoa; 1 teaspoon salt, divided; 2 kilograms large ripe tomatoes (about; 59 milliliters water

Baked Tomatoes with Quinoa, Corn, and Green Chiles is a gluten free and vegetarian side dish. This recipe serves 6. One serving contains 333 calories, 14g of protein, and 13g of fat. Head to the store and pick up pepper, colby-jack cheese, onion, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Instructions

Preheat broiler to high.

Equipment you will use

Broiler

Cut the chiles in half lengthwise; discard seeds and membranes.

Ingredients you will need

Chili Pepper

Seeds

Place chile halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened.

Ingredients you will need

Chili Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Place in a paper bag; close tightly.

Let stand 10 minutes. Peel chiles. Coarsely chop chiles; place in a bowl.

Ingredients you will need

Chili Pepper

Equipment you will use

Bowl

Add corn and onion to pan; broil 10 minutes, stirring twice.

Ingredients you will need

Onion

Corn

Equipment you will use

Frying Pan

Add corn mixture to chopped chiles; stir in oregano, oil, lime juice, 1/4 teaspoon salt, cumin, and black pepper.

Ingredients you will need

Black Pepper

Lime Juice

Oregano

Chili Pepper

Cumin

Corn

Salt

Cooking Oil

Cut tops off tomatoes; set aside. Carefully scoop out tomato pulp, leaving shells intact.

Ingredients you will need

Tomato

Pasta Shells

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.

Ingredients you will need

Extract

Equipment you will use

Sieve

Bowl

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.

Ingredients you will need

Tomato

Salt

Equipment you will use

Paper Towels

Wire Rack

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.

Ingredients you will need

Grains

Quinoa

Water

Dry Seasoning Rub

Equipment you will use

Sieve

Bowl

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.

Ingredients you will need

Quinoa

Tomato

Water

Salt

Equipment you will use

Sauce Pan