4 large firm tomatoes
2 tablespoons green chiles
1/2 cup canned Mexicorn, drained
1/2 cup potato chips, crushed
2 tablespoons butter, cut into pieces
1/4 cup grated Parmesan cheese
1 green onion, chopped
Slice just the top off each tomato.
Scoop out tomato pulp with a melon baller.
Set aside to use for another purpose.
Turn tomato shells upside down on paper towel to drain.
Combine corn, butter, green onion and chiles.
Stuff tomato shells with corn mixture.
Top with potato chips.
Microwave on high power, uncovered 3 1/2 to 4 minutes.
Sprinkle with Parmesan.
Let stand a few minutes to melt cheese.
No Nutritional Information Available
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