Tango Stuffed Tomatoes (South American Cuisine)

Recipe by januarybride
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6
YIELD: 6 tomatoes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Cut off top third of each tomato. Scoop out seeds, juice and pulp from and discard. Set tomato "shell" aside to stuff later.
  • Chop tomato top up and set aside.
  • In medium nonstick skillet, saute chorizo 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.
  • 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.
  • Sprinkle with remaining 1 tablespoon of cilantro and serve.
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