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Cheddar Chili Tomato Pots

creative.chef's picture
Ingredients
  Tomatoes 6 Medium
  Shredded sharp cheddar cheese 14 Ounce, divided (Sargento Fancy)
  Canned chopped green chilies 8 Ounce, drained (Two 4 Ounce Cans)
  Dried oregano 1⁄2 Teaspoon
  Garlic 1⁄2 Teaspoon, minced
  Sour cream 6 Tablespoon
  Green onions 3 , sliced
Directions

Preheat oven to 325°F.
Grease shallow baking dish.
Cut 1/2 inch slice from top of each tomato; scoop out pulp and seeds, leaving 1/4 inch shell (reserve pulp for another use such as salads or sauces).
Invert tomatoes on paper towel-lined plate and let drain 20 minutes.
Combine 3 cups of the cheese, the chilies, oregano and garlic in medium-size bowl.
Divide mixture evenly among tomato shells.
Arrange tomato shells in prepared dish; bake 20 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Cheese

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