Green Chiles & Corn Stuffed Tomatoes

Yum!

That's right. No story, no random paragraph of intro. No complicated analogy. Just, Yum! Because Yum! was unexpected, but Yum! was what we got. Who would have guessed it?

Because, when I tagged this in this month's CL issue, yum! wasn't what I was expecting. What I was expecting was healthy, filling, tasty.  All of which this was.  But inhalable goodness?  I never would have guessed it.

Even more amazing is that is in fact quinoa stuffed in those tomatoes. Quinoa! I’ve tried to like quinoa for awhile now.  Ben bought me a giant Costco bag worth way back when I lived in Greenville.  And, well, I wanted to love it.  I tried to love it. And I failed, miserably. But now, now I actually have a way to use my 27 lb. bag of quinoa. And enjoy it. Who would have guessed it?

Green Chiles and Corn Stuffed Tomatoes
Adapted from CL's June 2012 issue

I cut this recipe in half because I wasn't sure on how well the leftovers would hold up.  I plumped it back up to it's original size just for you though.  Oh, also important, for a true meatless main dish, do not use chicken broth.  Use vegetable broth or water.  I'm still calling this meatless because there is no actual meat, but I wouldn't use that logic with your local vegetarian.  Also, this is a bit time consuming!  So as a heads up, plan for at least an hour, start to finish, maybe even longer.  Enjoy!

6 large tomatoes
1 tsp. salt, divided
1 c. uncooked quinoa
1/2 c. chicken broth
2 poblano chiles
4 ears fresh sweet corn
1 large onion, chopped
1 tsp. dried oregano
1 tsp. cumin
1 Tbsp. extra virgin olive oil
Juice from 1 lime
1/4 tsp. ground pepper
4 oz. colby-Jack cheese, shredded (~1 c.)

Wash tomoatoes well.  Slice tops off.  Using a large spoon, gently scoop out tomato insides and reserve.  Leave shells in tact.  Sprinkle 1/2 teaspoon salt into empty tomatoes, and invert on wire rack over paper towels to dry out for 20-30 minutes.  Using fine mesh sieve, drain tomato pulp for juice (you are aiming for 1 cup of liquid here!)  Reserve liquid and discard pulp.

Rinse quinoa once or twice, using sieve.  In medium sauce pan, combine quinoa, 1 cup of tomato juice, 1/2 cup chicken broth (if you don't have 1 cup of tomato juice, add chicken broth or water to make 1 1/2 cups liquid), and remaining 1/2 teaspoon of salt.  Bring to a boil.  Cover, reduce heat and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed.  Fluff with fork.

Preheat broiler.  Cut poblano chiles in half.  Discard seeds and membranes (leave membranes if you want more heat).  Place cut side down on foil lined rimmed baking sheet.  Flatten with hand.  Broil for 8-10 minutes, close to heat, until chiles are black.  Remove and place in paper bag (this will help with peeling!).  Meanwhile, cut corn from cob.  Combine with onions.  Spread out on same foil lined rimmed baking sheets and broil for 8-10 minutes, stirring a few times.

Remove chiles from paper bag.  Peel ski from chiles and chop.  Add broiled corn and onions.  Mix together with oregano, cumin, oil, lime juice and pepper.  Combine corn mixture with cooked quinoa, mixing well.

Turn oven down to 350.  Dry out tomato shells with paper towels and place on foil lined rimmed baking sheet.  Stuff quinoa mixture equally into tomato shells, really packing in as necessary.  Divide cheese equally among tomatoes, patting to secure on top of tomatoes.  Bake in oven at 350 for 15 minutes.  To brown cheese on top, place under broiler for a few minutes.  Serve warm!