Wednesday, August 8, 2012

Tomatoes, Rice, Corn and Green Chiles

Fran took the following recipe and turned it into a rice sidedish. Other than exchanging the quinoa for rice and using grape tomatoes instead of stuffing the mixture into tomatoes, her recipe is pretty much the same.
And it was amazing.
Baked Tomatoes with Quinoa, Corn, and Green ChilesPhoto by: Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther

Baked Tomatoes with Quinoa, Corn, and Green Chiles

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.
Cooking Light JUNE 2012
  • Yield: Serves 6 (serving size: 1 stuffed tomato)
  • Hands-on:55 Minutes
  • Total:1 Hour, 20 Minutes
  • 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)
1. Preheat broiler to high.
2. 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.
3. 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.
4. 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.
5. Preheat oven to 350°.
6. 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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