Mexican Corn And Chicken Tomatoes Recipe

Name: Mexican Corn And Chicken Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large tomatoes; 2 Tbsp. vegetable oil; 1 clove garlic, minced; 1 1/2 c. corn; 1/2 red pepper, minced; 1/2 c. diced cooked chicken; 1 Tbsp. chili powder; 1/2 tsp. cumin; 3/4 c. sour cream; 1 c. Monterey Jack cheese

Servings: persons

8 large tomatoes
2 Tbsp. vegetable oil
1 clove garlic, minced
1 1/2 c. corn
1/2 red pepper, minced
1/2 c. diced cooked chicken
1 Tbsp. chili powder
1/2 tsp. cumin
3/4 c. sour cream
1 c. Monterey Jack cheese

1
Preheat oven to 350u00b0.
2
Cut top off tomatoes; scoop out pulp. Drain tomatoes upside-down on paper towels 10 minutes.
3
Heat oil and saute onion, garlic and peppers for 5 to 10 minutes.
4
Add corn, chicken, seasonings and sour cream.
5
Heat through.
6
Season to taste with salt and pepper.
7
Spoon filling into tomatoes and sprinkle the tops with cheese.
8
Bake 20 to 25 minutes.
9
Serve at once.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 large tomatoes, 2 Tbsp. vegetable oil, 1 clove garlic, minced, 1 1/2 c. corn, and more.

Yes, Mexican Corn And Chicken Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Corn And Chicken Tomatoes

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