Tango Tomatoes
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
6 large
Tomatoes (firm)230 g
Chorizo (uncooked)2 tbsps
Olive Oil1 medium
White Onion (finely chopped)2 ribs
Celery (finely chopped)1
Poblano2 cloves
Garlic (finely chopped)3 tbsps
Cilantro Leaves (chopped)1 cup
Grated ParmesanDirections:
1
Preheat oven to 350 degrees F
2
Cut off top third of each tomato
3
Scoop out seeds, juice and pulp from and discard
4
Set aside
5
Chop tomato top and set aside
6
In medium nonstick skillet, saute chorizo or sausage in olive oil, breaking it up with a spoon as it cooks
7
When browned all over, add onion to skillet and cook until soft, stirring frequently
8
Add garlic, celery, and poblano pepper and cook for another 2 minutes, stirring to combine well
9
Add reserved chopped tomato tops, salt, and pepper and stir for another minute
10
Remove skillet from heat
11
Mix in 2 tablespoons cilantro, bread crumbs, and pepper jack cheese
12
Using a large spoon, stuff mixture into tomatoes, packing down firmly
13
Top with Parmesan and place tomatoes in oiled baking dish
14
Bake until heated through and cheese turns golden, approximately 20 minutes
15
Sprinkle with remaining 1 tablespoon of cilantro and serve