Mexican Hasselback Tomatoes
Get all the fun of Hasselback potatoes with cheesy, fresh flavor in these beautiful tomatoes stuffed with chiles and cheese.
25 Minutes Prep
45 Minutes Total
8 Servings
Ingredient List
- 8 large plum (Roma) tomatoes
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 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
Preparation
- 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.
- 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.
- 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
Calories140( Calories from Fat80),% Daily ValueTotal Fat9g9%(Saturated Fat4g,4%Trans Fat0g0%), Cholesterol15mg15%;Sodium300mg300%;Total Carbohydrate10g10%(Dietary Fiber2g2% Sugars6g6%), Protein6g6%; % Daily Value*:Vitamin A35%;Vitamin C25%;Calcium15%;Iron4%;Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;Carbohydrate Choices:1/2
*Percent Daily Values are based on a 2,000 calorie diet.
