Meatless Monday: Mexican Stuffed Tomatoes

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1 poblano chiles (or use frozen or canned green chilies)
1 cups fresh corn kernels (about 2 ears), or frozen is fine
1/2 cup chopped onion
1/2 tablespoon chopped fresh oregano
1/2 tablespoon olive oil
1 teaspoon salt, divided
3/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
4 large ripe Roma tomatoes
1 cup uncooked quinoa
3 cups water
fresh cilantroSour cream (optional)colby-Jack cheese, shredded (about 1/2 cup packed,optional)**Use certified organic ingredients whenever availableInstructions

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  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. If using fresh corn, add corn to pan; broil 10 minutes, stirring twice. Add corn and onion to chopped chiles; stir in oregano, oil, 1/4 teaspoon salt, cumin, and black pepper.
  3. Cut tomatoes in half lengthwise; set aside. Carefully scoop out tomato pulp, leaving shells intact.  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. Combine water, quinoa, 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 a rounded tablespoon or two of  corn mixture into each tomato. Divide cheese evenly among tomatoes, if using. Place tomatoes on a  pan placing them to ensure they will not fall over. Bake at 350° for 15 minutes. Remove from oven. Serve with a dollop of sour cream and sprinkled with chopped fresh cilantro, if desired.

Makes 4 Servings (1 serving =2 stuffed tomato halves)

Serve with mixed beans, green salad and fresh baked cornbread.

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