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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400*F. Lightly oil a baking sheet, and set aside. | 2. Slice off the top quarter of each tomato. Set the tops aside. Using a melon baller, scoop the centers out of 3 of the tomatoes, leaving a thin shell, and place the pulp in a mixing bowl. Scoop out the pulp from the remaining 3 tomatoes, and save for another use. Invert the tomato shells onto paper towels to drain. | 3. Add the corn, jalapeno pepper, scallions, bell pepper, basil, cilantro, cheese, salt, and black pepper to the tomato pulp. Toss lightly until well mixed, and loosely fill the tomato shells with the mixture. | 4. Sprinkle each tomato with 1/2 teaspoons of cornmeal, and dot with 1/2 teaspoons of butter. Arrange the tomatoes on the prepared baking sheet. | 5. Bake 25 minutes, until crumbs are golden brown and tomatoes are cooked through. Place the tops back on top before serving. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	6			241.2594	52.1388	11.7949	2.6807
corn kernel	1	cup	thawed	184.71	36.4767	5.1042	2.0022
jalapeno pepper	1/2		minced	0.8156	0.1828	0.0256	0.0104
scallion	1/3	cup	chopped	10.6667	2.4467	0.61	0.0633
red pepper	1/3	cup	minced	20.0	4.405	0.935	0.22
basil leaf	3	tablespoons	chopped	100.8667	0.0	22.44	0.5667
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
monterey jack cheese	4	ounces	shredded	100.8667	0.0	22.44	0.5667
salt	1/2	teaspoon		-	-	-	-
black pepper				-	-	-	-
yellow cornmeal	1	tablespoon		25.4675	5.3588	0.6314	0.2592
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.