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.
Nutrition Facts
| 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.
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