June 15, 2011

Stuffed Roasted Tomatoes

What You’ll Need:

12-15 - Small to Medium-sized tomatoes
1 can - Green Giant’s “Mexicorn” Mix, drained
1 bunch - Green Spring Onions, chopped
1/2 lb. - Bacon, chopped
1/2 cup - Panko breadcrumbs
Olive Oil
Salt
Pepper
Garlic Powder
Onion Powder
Paprika
Parmesan Cheese
Mexican Blend Shredded Cheese


This might be the easiest recipe ever.  The hardest part about it is probably frying the bacon.

Slice the tops off of the tomatoes. Run a knife around the tomato and with a spoon, scoop out the center. A melon-baller also works well for this, if you have one. Repeat with each tomato, and set aside.


In a skillet, fry up the bacon. I find it easier if the bacon is a bit frozen first, and you chop it up, then throw it in the pan. It’s harder to chop up once it’s cooked, and it’s easier to handle in the pan when chopped. Spoon cooked bacon onto a paper-towel lined plate, set aside. Reserve grease.

In a large bowl, combine the can of Mexicorn, chopped green onions, salt, pepper, garlic and onion powder, and paprika. (The dry ingredients are added to taste, so however much of each you prefer is a good way to measure.) Add the Panko breadcrumbs and a couple-second drizzle of the olive oil (extra virgin, of course!). Mix all together.

Throw the mixture in the bacon grease (while pan is still hot), and stir on medium heat, until the mixture is warmed through, green onions are semi-wilted, and the breadcrumb starts to brown. About 8-10 minutes.

Mix bacon together with the rest of the mixture, and stir in some parmesan cheese. Overstuff each tomato with the mix, and top with some shredded cheese. Be generous, cheese is always the best part of any dish!

Line a baking sheet with foil, and spray with cooking spray. Place the tomatoes on the sheet, and bake in a 350-degree preheated oven until the cheese bubbles and browns!

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