Mexican Hasselback Tomatoes

Get all the fun of Hasselback potatoes with cheesy, fresh flavor in these beautiful tomatoes stuffed with chiles and cheese.
Prep 25 Minutes
Total 45 Minutes
Servings 8

Ingredient List

  • 8 large plum (Roma) tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 3 green onions, thinly sliced
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 1/4 cup crumbled queso fresco cheese
  • 1/4 cup chopped fresh cilantro leaves
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Recipe Continues Below

Preparation

  1. Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Being careful not to cut through the bottom, make 1/4-inch vertical slices in each tomato, leaving 1/2 inch base uncut.
  2. In small bowl, mix oil and taco seasoning mix. Brush all over tomatoes. Stuff chiles and green onions into slices in tomatoes; top chiles and onions with Monterey Jack cheese. Place in baking dish. Bake 15 to 18 minutes or until cheese melts and tomatoes and filling are warmed through.
  3. Top with queso fresco cheese and cilantro. Serve warm.

Expert Tips

  • Serve with cilantro lime rice for a great, summery vegetarian dinner option.
  • Most Roma tomatoes have a flatter side. To avoid rolling in the baking dish, try to turn the flatter side to the bottom. If some tomatoes still roll, make a ball of foil to prop up between the tomatoes.

Nutrition

  • 1 Serving Calories 140 (Calories from Fat 80);  Total Fat 9g (Saturated Fat 4g ,Trans Fat 0g);  Cholesterol 15mg;  Sodium 300mg;  Potassium 470mg;  Total Carbohydrate 10g (Dietary Fiber 2g ,Sugars 6g);  Protein 6g
  • % Daily Value: Vitamin A 35%;  Vitamin C 25%;  Calcium 15%;  Iron 4%
  • Exchanges: 2 Vegetable;  1/2 High-Fat Meat;  1 Fat
  • Carbohydrate Choice: 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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