In a previous job, with a previous employer, I had responsibility for a large amount of inventory. Like many places I had to worry about storage, inventory in, inventory out and security to make sure none of it walked out the door. My inventory was a little different from most as I had tens of millions of pieces of inventory. What was it? Currency and coin. I managed had billions of dollars in coin and currency (yes, with a b) for the bank I worked for and as you would expect we kept our inventory down to the penny.
The organization I was with was heavily involved in the community and we were a leader in the local United Way fundraising campaign. While some companies could give a corporate donation, ours was restricted from doing that, so all of our donations came from the employees. We became very creative at finding ways to continue to grow our donations, even during years of economic distress.
One year, when I was in charge of our coin and currency, we came up with a unique idea. For a $10 donation, you could have your picture with $1 million dollars. Due to restrictions on how we had to maintain control of the currency, people were escorted into a special room, sat in a chair with stacks of cash all around them. A quick picture later, they were on their way. It was the quickest $1000 raised for the campaign.
Baked Tomatoes with Quinoa, Corn, and Green Chiles
This dish is worth a million by itself!
A lot of southwestern flavors here.
I had never thought of stuffed tomatoes. It works!
This step firms up the tomato by reducing some of the water in them.
Roasting the chilies.
Tomato juice.
Roasted corn.
Ready for baking.
Don’t they look great?
AWESOME!
Baked Tomatoes with Quinoa, Corn, and Green Chiles
Cook Time: 1 Hour, 20 Minutes | Servings: 6 (serving size: 1 stuffed tomato)
Ingredients:
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)
Directions:
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.
Nutritional Info: Calories: 320
Fat: 11.2g
Saturated fat: 4.1g
Monounsaturated fat: 2.4g
Polyunsaturated fat: 2g
Protein: 13.4g
Carbohydrate: 46.3g
Fiber: 8.8g
Cholesterol: 17mg
Iron: 3.2mg
Sodium: 550mg
Calcium: 195mg
Source: http://www.myrecipes.com/recipe/baked-tomatoes-50400000121356/
Rantings of an Amateur Chef 
Looks great
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