Mexican Corn And Chicken Tomatoes - cooking recipe

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

Preparation

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