Tango Stuffed Tomatoes South American Cuisine Recipes

TANGO TOMATOES

Steps:

• 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.

TANGO STUFFED TOMATOES (SOUTH AMERICAN CUISINE)

Steps:

• Preheat oven to 350 degrees.
• Cut off top third of each tomato. Scoop out seeds, juice and pulp from and discard. Set tomato "shell" aside to stuff later.
• Chop tomato top up and set aside.
• In medium nonstick skillet, saute chorizo 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.

STUFFED BAKED TOMATOES

Steps:

• Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.