Chicken & Cheese Stuffed Tomatoes
- 2 oz goat cheese
- 2 oz 1/3 less fat cream cheese
- 2 oz feta cheese
- 1/2 chicken breast cooked (I seasoned my chicken with Tony's Chachere's, Chili powder, and chipotle powder and broiled in oven 5 min each side. After it was cooled, I shredded the chicken into small pieces.)
- 1 teaspoon basil
- 1 teaspoon oregano
- Tomatoes (I used 4 regular tomatoes and 4 roma tomatoes. For the big tomatoes, cut top off like a pumpkin and dig out the insides. For the roma tomatoes, slice in half and dig out insides. Some people prefer the bigger tomatoes because it has more stuffing per serving, but some people prefer the roma ones because it is less stuffing per serving. Either way, this stuffing should be enough for a total of 8-10 romas or 6-7 big/regular tomatoes.)
Mix all ingredients (cheese, chicken, and herbs) in a bowl. Stuff into tomatoes with a butter knife. Bake tomatoes at 400 degrees 20-30 min.
You could even prepare this ahead of time, refrigerate, and bake later the same day or next day. This dish could be used as an entree, appetizer, or side dish.
Origin: My own recipe.
- 15 small/medium jalapenos
- 1 8oz package of 1/3 less fat cream cheese
- 1-2 tablespoons of worcestershire
- 10 slices of precooked bacon
Wear gloves. Slice jalapenos length-wise and dig out insides including seeds. Rinse each jalapeno thoroughly. Place a paper towel on a counter and drain the jalapenos cut side down. Mix cream cheese and worcestershire. Cover a baking sheet with foil and top with a paper towel. Place 10 slices of the precooked packaged bacon on the paper towel on baking sheet. Bake at 350 for 5-7 min. Blot the grease off of the bacon and let cool. Once bacon is cool, break into small pieces in bowl with cream cheese. Mix bacon and cream cheese mixture well. Stuff jalapeno halves with the cream cheese bacon mixture. Place jalapenos on baking sheet and bake at 350 for 15-20 min and serve.
Origin: 3 friends from PT school (Virginia, Amanda, and Kathryn) here's how they did it: http://thepioneerwoman.com/cooking/2007/07/bacon-wrapped_j/