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    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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