Chile Cheese and Bacon Stuffed Cherry Tomatoes Recipe

Chile Cheese and Bacon Stuffed Cherry Tomatoes Recipe

  • 20 cherry tomatoes
  • 1/2 lb. bacon, cooked and crumbled
  • 1/3 cup chopped green chilies (Old El Paso canned works well)
  • 1/2 cup grated mix of Asadero or Monterey Jack cheese with Cheddar cheese
  1. Preheat oven: 350 degrees
  2. Carefully cut off a thin slice from the top of each tomato. Hollow out pulp, leaving thin layer inside, discard extra pulp. Turn tomatoes upside down on paper towel to drain. In a bowl, combine all remainingingredients. Mix well. Spoon mixture into tomatoes. Spray cookie sheet with non-stick vegetable spray. Place tomatoes on cookie sheet. Bake approximately 15 minutes, or until cheese is melty.
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