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1
Stir onion in a pan and sautee' until soft. Add corn and stir about a minute. Add green chilies and cook for another minute. Stir in Oregano, oil, lime juice, 1/4 tsp salt, cumin and black pepper.
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2
Cut tops off tomatoes, set aside.
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3
Carefully scoop out tomato pulp leaving shells intact.
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4
Drain pulp through a sieve over a bowl pressing with the back of a spoon to extract liquid.
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5
Reserve 1/1/4 cups liquid and discard remaining liquid.
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6
Sprinkle tomatoes with 1/2 tsp salt and invert them on a wire rack. Let stand 30 minutes.then dry insides with a paper towel.
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7
Place qkuinoa in a fine sieve and place sieve in a large bowl. AAACover quinoa with water. Using hands rub the grains together for 30 seconds. Rinse and drain. Repeat the procedure twice. Drain well.
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8
Combine reserved tomato liquid, quinoa, 1/4 cup water and the remaining sdalt in a medium pan and bring to a boil.
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9
Cover, reduce heat and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
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10
Add quinoa mixture to corn, onion and green chilies mixture Toss well.
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11
Pre-heat oven to 350 degrees.
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12
Spoon about 3/4 cup corn mixture into each tomato.
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13
Divide cheese evenly among tomatoes.
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14
Place tomatoes (and tops if desired) on a jelly roll pan.
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15
Bake at 350 for 15 minutes.
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16
Remove from oven and pre-heat broiler.
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17
Broil tomatoes 1 1/2 minutes or until cheese melts.
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18
Placae tomato tops on and serve.
