Baked Tomatoes With Quinoa, Corn And Green Chilies - cooking recipe

Ingredients

1 (4 ounce) can diced green chilies
2 cups corn, well drained
1 cup chopped onion
1 tablespoon chopped fresh oregano (I used the ground kind and much less)
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon salt, divided
3/4 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper (I used regular pepper and to our own taste)
6 large ripe tomatoes (about 4 lbs.)
1 cup cooked quinoa
1/4 cup water
4 ounces colby-monterey jack cheese, shredded (about 1 cup packed)

Preparation

Stir onion in a pan and sautee' until soft. Add corn and stir about a minute. Add green chilies and cook for another minute. Stir in Oregano, oil, lime juice, 1/4 tsp 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 tsp salt and invert them on a wire rack. Let stand 30 minutes.then dry insides with a paper towel.
Place qkuinoa in a fine sieve and place sieve in a large bowl. AAACover quinoa with water. Using 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 sdalt in a medium pan and bring to a boil.
Cover, reduce heat and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
Add quinoa mixture to corn, onion and green chilies mixture Toss well.
Pre-heat oven to 350 degrees.
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 and pre-heat broiler.
Broil tomatoes 1 1/2 minutes or until cheese melts.
Placae tomato tops on and serve.