Cheddar Chili Tomato Pots Recipe
Ingredients
6 medium-size tomatoes
3 1/2 cups (14 ounces) Sargento® Fancy Shredded Sharp Cheddar Cheese, divided
2 cans (4 ounces each) chopped mild green chilies, well-drained
1/2 teaspoon dried oregano
1/2 teaspoon minced garlic
6 tablespoons sour cream
3 green onions, sliced Breadsticks, for serving
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.
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.
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