Tomatoes, Vera Cruz style
Source of Recipe
from rdj
Tomatoes, Vera Cruz style
4 medium tomatoes, red ripe
salt
1/2 pound bacon
1/2 cup chopped onion
1 cup sliced fresh mushrooms
10 ounces fresh spinach
1/2 cup shredded Monterey jack cheese -- divided
1/4 cup sour cream
1/4 cup dry bread crumbs
1/2 teaspoon salt
Cut a 1/4 inch slice from top of each tomato.
Scoop pulp into a bowl, leaving shells intact.
Sprinkle shells lightly with salt.
Place shells, upside down, on paper towels to drain.
Chop tomato pulp, and drain well; set aside.
Cook bacon in a large skillet over medium heat until
crisp; remove bacon, reserving drippings in skillet.
Crumble bacon.
Saute onion and mushrooms in reserved drippings
2 to 3 minutes or until tender.
Stir in spinach, cover and cook 3 to 5 minutes or
until tender.
Stir in tomato pulp, bacon, 1/4 cup cheese, and sour
cream.
Spoon mixture into tomato shells.
Place in an 11x7x2 inch baking dish.
Bake at 375 degrees F. for 15 minutes.
Combine remaining 1/4 cup cheese, bread crumbs,
and 1/2 teaspoon salt; sprinkle mixture evenly over
tomatoes.
Bake 2 to 3 minutes more or until cheese melts.
Makes 4 servings.
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