Tango Tomatoes
Doreen Villalpando
ingredients
- 6 large firm tomatoes
- 8 ounces uncooked chorizo (or spicy Italian sausage)
- 2 tablespoons olive oil
- 1 medium white onion, finely chopped
- 2 ribs celery, finely chopped
- 1 poblano (or green bell) pepper, finely chopped
- 2 cloves garlic, finely chopped
- Coarse salt and freshly ground black pepper
- 3 tablespoons chopped cilantro leaves
- 1/2 cup seasoned dry bread crumbs
- 1 cup grated pepper jack cheese
- 1/4 cup grated Parmesan
directions
- 1
Preheat oven to 350 degrees F.
- 2
Cut off top third of each tomato. Scoop out seeds, juice and pulp from and discard. Set aside. Chop tomato top and set aside.
- 3
In medium nonstick skillet, saute chorizo or sausage in olive oil, breaking it up with a spoon as it cooks. When browned all over, add onion to skillet and cook until soft, stirring frequently. Add garlic, celery, and poblano pepper and cook for another 2 minutes, stirring to combine well. Add reserved chopped tomato tops, salt, and pepper and stir for another minute.
- 4
Remove skillet from heat. Mix in 2 tablespoons cilantro, bread crumbs, and pepper jack cheese. Using a large spoon, stuff mixture into tomatoes, packing down firmly. Top with Parmesan and place tomatoes in oiled baking dish. Bake until heated through and cheese turns golden, approximately 20 minutes.
- 5
Sprinkle with remaining 1 tablespoon of cilantro and serve.
Source: Doreen
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