Chile-Cheese Tomatoes - cooking recipe

Ingredients

4 medium size firm, ripe tomatoes, peeled
1 c. sour cream
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 Tbsp. flour
2 Tbsp. green onion, chopped
2 Tbsp. green chilies, diced
1 1/2 c. Longhorn Cheddar cheese, shredded

Preparation

Cut each large tomato into 3 thick slices.
Squeeze each gently to remove some of the seeds.
Arrange the tomatoes, with cut sides up, on the rack of a broiler pan.
In a small bowl, combine the sour cream with the salt, pepper, sugar, flour, green onion and green chilies; stir until well blended.
Spoon mixture evenly over the tomatoes, then sprinkle the cheese evenly over the top.
Just before serving, place tomatoes in a preheated broiler about 4 inches from heat; broil just until the cheese is bubbly and golden brown, about 4 minutes.
The tomatoes will be just warm.
Makes 8 or 9 servings.