These tomatoes are stuffed full with super healthy quinoa, sweet fresh corn, pobalno chiles, and lots of shredded cheese. Fresh lime juice adds a burst of citrus freshness. It's a delicious side or meatless main.
2 poblano chiles
2 cups fresh corn kernels (about 4 ears)
1 cup chopped onion
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon salt, divided
3/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
6 large ripe tomatoes (about 4 pounds)
1 cup uncooked quinoa
1/4 cup water
4 ounces colby-Jack cheese, shredded (about 1 cup packed)
How to Make It
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.
This is a good recipe, but a little bland. Perhaps a big more salt and cumin. Definitely needs a jalapeno or maybe some chipotles in adobo sauce. I would make it again with minor adjustments. Also, you really need BIG tomatoes or you will have a lot of filling left. It's a very healthy dish and it reheats well.
I'm sure this recipe is great as is, but I adjusted this recipe for smaller tomatoes that I knew wouldn't stuff well. In case this helps others: I roasted the tomatoes whole in a pan with a little olive oil coating the bottom of the pan. I put them in the oven on broil and flipped them once, until they were soft and slightly charred. I cooked the quinoa in my rice cooker with a 1:1 ratio quinoa to water, then mixed with the other ingredients, and served with feta instead of melting colby jack.
My family loved this. I made it with 14 small tomatoes. I used a can of fire roasted diced green chilies instead of the poblano chilies. I also used only 1/2 the amount of quinoa. I used dried oregano, about 1/4 a tsp. I used frozen corn sauteed in the pan with the onion, it came out caramelized and sweet. Also I omitted the oil and topped the tomatoes with the cheese. I served this as a side dish with turkey tacos. My DH told me to make this again and that he thought it would make a great appetizer.
An overall great taste- would be perfect with a few tweaks!
I decided to make this for my fiance and I as a healthy way to get in some veggies. I substituted a few things, but the same basic idea was the same, and it came out tasting great. Two notes: Like others have said, I would say the directions given are a bit out of wack and overly complicated. I'd like to see them rewritten to make more sense and simplified . Also, it should be noted that the tomatoes this recipe would really need are gigantic- you're unlikely to find them in a local store, so be aware of possibly needing to split each filling between two smaller tomatoes. my favorite thing about this recipe is that subsitutions and omissions can be made easily without ruining it.
This recipe is great but does take some effort and I don't think it's ordered well, I worked on the tomatoes while the peppers, corn and onions were roasting. I had small tomatoes so I quartered the mix. I used Pasilla pepper, as I didn't have a pablano, which was very flavorful. I also subed pepper jack cheese. I served it with roasted Shishito Peppers and it made a great dinner.
This was a little on the bland side for me, although I did leave out the onions as my husband doesn't like them. The tomatoes called for must be enormous, as I made just enough stuffing for 2 servings and still had half of it leftover; but this will give me a chance to tweak it with more herbs and some cheese. Even with a smaller serving it was quite filling, especially with cuke-avocado soup on the side. This is a good use for fresh tomatoes and leftover corn-on-the-cob, and with some tweaking I would make it again.