2 large firm tomatoes 1/3 C sour cream
3 Tbsp chopped jalapenos 2 tsp. flour
3 Tbsp chopped green onions 3/4 tsp sugar
1/2 tsp salt
1/2 C shredded monterrey jack & cheddar cheese
Cut tomatoes in half horizontally. If needed, cut a thin slice off bottom so tomatoes will sit upright. Using a teaspoon handle, gently remove seeds and pulp. Drain.
Combine sour cream, peppers, onions, flour, sugar and salt. Mix well. Place tomato halves upright on foil lined cookie sheet. Spoon 1/4 of the sour cream mixture into each tomato cup. Broil 3-5 inches from heat for 2-3 minutes or until sour cream is bubbly and lightly browned. Sprinkle tomatoes with cheese and broil again for 2-3 minutes until melted. Garnish with additional jalapenos if desired. Serve immediately.
Remembered this old favorite, and took to a
dinner party recently — a hit! Especially great with pork, steak or barbeque!
From Carol's Kitchen 