Stuffed Tomatoes
Total time 35 minutes Makes 4 main-dish servings
4 tsp. olive oil
2 poblano chiles (8 oz.), seeded and chopped
1 med. onion, chopped
1 clove garlic, crushed with press
4 lg. ripe tomatoes (12 oz. each)
1 lb. ground chicken
1 tsp, ground cumin
Salt
2 c. fresh corn kernels (from 4 to 5 ears)
1/2 c. shredded Monterey Jack cheese
1/4 c. loosely packed fresh cilantro leaves, chopped, plus cilantro sprigs
for garnish
1. In 12-inch skillet, heat 2 teaspoons oil on medium until hot. Add
poblanos and onion, and cook 8 to 9 minutes or until vegetables are tender,
stirring occasion ally. Add garlic and cook 1 minute.
2. MeanWhile, cut thick slice from stem end of each tomato; with spoon,
scoop out seeds and pulp from tomatoes. Chop tomato slices (reserving 1 top
for garnish if you like) and pulp. Transfer tomato shells to microwave-safe
plate, and cook in microwave on High 3 min utes or just until heated
through.
3. To vegetables in skillet, add chopped tomatoes and cook on medium-high
about 5 minutes or until mixture thick ens slightly, stirring occasionally.
Trans fer tomato mixture to medium bowl.
4. In same skillet, in remaining 2 tea spoons oil, cook chicken, cumin, and
1/2 teaspoon salt on medium-high about 10 minutes or until chicken loses its
pink color throughout, stirring often. Stir in mixture, corn, Monterey Jack,
and chopped cilantro; heat through,
5. To serve, spoon chicken mixture into tomato shells; top with cilantro
leaves, Arrange tomatoes on platter; garnish platter with reserved tomato
top,
EACH SERVING About 385 calories. 35 g protein, 43 g carbohydrate, 12 g total
fat (4 g saturated), 7 g fiber, 78 mg cholesterol, 490 mg sodium,
Good Housekeeping Jan. 2008
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