Baked Tomatoes with Quinoa, Corn, and Green Chiles

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 cup colby-jack cheese shredded packed
• 2 cups corn kernels fresh ( 4 ears)
• 0.8 teaspoon ground cumin 
• 1 tablespoon juice of lime fresh
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 1 tablespoon oregano fresh chopped
• 2  poblano chiles 
• 1 cup quinoa uncooked
• 1 teaspoon salt divided
• 4 pounds tomatoes ripe
• 0.3 cup water 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• wire rack
• sieve
• aluminum foil
• broiler

Directions

1. Preheat broiler to high.
2. Cut the chiles in half lengthwise; discard seeds and membranes.
3. Place chile halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened.
4. Place in a paper bag; close tightly.
5. Let stand 10 minutes. Peel chiles. Coarsely chop chiles; place in a bowl.
6. Add corn and onion to pan; broil 10 minutes, stirring twice.
7. Add corn mixture to chopped chiles; stir in oregano, oil, lime juice, 1/4 teaspoon salt, cumin, and black pepper.
8. Cut tops off tomatoes; set aside. Carefully scoop out tomato pulp, leaving shells intact.
9. 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.
10. 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.
11. 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.
12. Drain well.
13. 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.
14. Remove from heat; fluff with a fork.
15. Add quinoa mixture to corn mixture; toss well.
16. Preheat oven to 35
17. Spoon about 3/4 cup corn mixture into each tomato. Divide cheese evenly among tomatoes.
18. Place tomatoes and tops, if desired, on a jelly-roll pan.
19. Bake at 350 for 15 minutes.
20. Remove from oven. Preheat broiler. Broil the tomatoes 1 1/2 minutes or until cheese melts.
21. Place tomato tops on tomatoes, if desired.