Tango Tomatoes

Show: Episode:

Picture of Tango Tomatoes Recipe Photo: Tango Tomatoes Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 18 Reviews
Total Time:
35 min
Prep
15 min
Cook
20 min
Yield:
6 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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

Preheat oven to 350 degrees F.

Cut off top third of each tomato. Scoop out seeds, juice and pulp from and discard. Set aside. Chop tomato top and set aside.

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.

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 18 reviews

  • on May 26, 2012

    Flag

    Absolutely delicious! I followed the recipe as written and would not change a thing.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 26, 2011

    Flag

    All I can say is that the flavors of the stuffing were just a flavor in my mouth!!! This recipe is AWESOME. I like spicier food so i would definitely use more poblano peppers next time. I just LOVED it! I could eat the stuffing all by itself without the tomato. I definitely recommend this recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 17, 2010

    Flag

    I didn't change a thing with this recipe. It was so flavorful and delicious! You can easily use this recipe as a meal or to create an appetizer or side dish. This one is a definite keeper!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.