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Baked Tomatoes with Quinoa, Corn, and Green Chiles Recipe

Baked Tomatoes with Quinoa, Corn, and Green Chiles Recipe

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Baked Tomatoes with Quinoa, Corn, and Green Chiles

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Ingredients

Count

Nutrition

1964

Calories

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Ingredients:

Serving

2 poblano chiles
2 cups fresh corn kernels (about 4 ears )
1 cup chopped onion
1 tbsp chopped fresh oregano
1 tbsp olive oil
1 tbsp fresh lime juice
1 tsp salt, divided
3/4 tsp ground cumin
1/4 tsp freshly ground black pepper
6 large ripe tomatoes (about 4 lb)
1 cup uncooked quinoa
1/4 cup water
4 oz colby-jack cheese, shredded (about 1 cup packed)

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1963.91 Kcal (8222 kJ)
Calories from fat	563.92 Kcal
		% Daily Value*
Total Fat	62.66g	96%
Cholesterol	104.33mg	35%
Sodium	3093.74mg	129%
Potassium	6478.26mg	138%
Total Carbs	275.71g	92%
Sugars	70.88g	284%
Dietary Fiber	43.31g	173%
Protein	82.65g	165%
Vitamin C	270mg	450%
Iron	10.7mg	59%
Calcium	1203.4mg	120%

Amount Per 100 g
Calories	74.41 Kcal (312 kJ)
Calories from fat	21.37 Kcal
		% Daily Value*
Total Fat	2.37g	96%
Cholesterol	3.95mg	35%
Sodium	117.22mg	129%
Potassium	245.46mg	138%
Total Carbs	10.45g	92%
Sugars	2.69g	284%
Dietary Fiber	1.64g	173%
Protein	3.13g	165%
Vitamin C	10.2mg	450%
Iron	0.4mg	59%
Calcium	45.6mg	120%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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