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Categories:Viewed: 69 - Published at: 9 years ago
Ingredients
- 6 medium sized tomatoes
- 3 1/2 c. (14 oz.) Sargento shredded sharp Cheddar, divided
- 2 (4 oz.) cans, chopped mild green chilies, well drained
- 1/2 tsp. dried oregano
- 1/2 tsp. minced garlic
- 6 Tbsp. sour cream
- 3 green onions (scallions), sliced
- (breadsticks for serving; optional)
Method
- Preheat oven to 325°.
- Grease shallow baking dish.
- Cut 1/2-inch slice from top of each tomato; scoop out pulp and seeds, leaving 1/4-inch shell.
- Invert tomatoes on paper towel and let drain 20 minutes.
- Combine 3 cups of the cheese, chilies, oregano and garlic in medium size bowl.
- Divide mixture evenly among tomato shells.
- Arrange tomato shells in baking dish.
- Bake 20 minutes.
