And it’s Monday again. The weekends go by oh-so-fast. Especially when they’re awesome. Like this past weekend.
Here’s what we had last Monday…I know, a little late. But it’s only because I’ve had so much to share. This meatless dinner was fantastic and I ate leftovers all week long. Baked Tomatoes with Quinoa, Corn and Green Chiles.
This meal was kind of intense when it comes to prep work but I enjoy spending time in the kitchen.
Lots of dirty dishes – but you’re able to clean up as you go since there are multiple steps that take a little time. Like letting the mators dry out a bit.
The recipe makes 6 stuffed tomatoes but I decreased the amount of ingredients and only made 4 stuffed mators.
Awwww, tomato cups! The tomatoes didn’t yield as much liquid as the recipe claimed they would – so I just used more water. You could always use chicken broth or veggie broth, even.
Also, I used fresh basil instead of oregano. Fresh is best!
The recipe instructed you to sprinkle on the cheese, bake for 15 minutes and then to broil. I baked without the cheese then added the cheese and broiled until melty-delicious.
Piping hot! The poblanos added a little heat that spiced up the nutty quinoa. I loved the bites with pops of corn kernels and sweet basil. Topped off with mild mozzarella that was browned from broiling.
Later in the week, I topped the leftovers with some pepper jack cheese that I found in the fridge – smooth spicy move. If I made these again I would use the more flavorful cheese instead of mozzarella.
Those look so good! [Actually, they look cute. But also good.
]
I have a strange tendency to just want to find ways to use vegetables as vessels for other treats. Usually this just means salsa or hummus, but perhaps I should get a wee bit more adventurous.