CHEESE AND CORN STUFFED TOMATOES

The start of summer!  

By the looks of the corn cob, it must have been pretty tasty!

Here's a twist on a fresh summer salad that is anything but ordinary!

These are absolutely delicious served with grilled chicken or a barbecue!

CHEESE AND CORN STUFFED TOMATOES

8 medium firm ripe tomatoes

1 1/2 cups whole kernel corn

1 jalapeno pepper, seeded and minced

1/4 cup minced red bell pepper

1/4 cup thinly sliced green onion

1 T. chopped fresh basil

1 1/2 cups Monterey Jack Cheese, shredded

1/2 t. salt

1/2 t. pepper

1 1/2 T. cornmeal

2 T. butter

3 strips of crispy bacon, small pieces

Preheat the oven to 375 degrees F Lightly grease a 9" x 13" baking dish. Slice a 1/2 inch piece from the top of each tomato. Scoop the pulp from each tomato, reserving half of the pulp. Invert the tomato shells to drain. In a medium bowl, combine the reserved pulp with the corn., jalapeno, green onion, red pepper, basil, cheese,  salt and pepper. Divide the mixture between the tomato shells. Sprinkle with cornmeal and dot with butter. Bake for 20-25 minutes until the topping is golden brown and bubbly! If desired, you can top them off with some crispy bacon!

It was a  rainy day in Texas

 

Cat sent me this picture of our sweet Franz.....daydreaming