The Tomatoes stuffed with chorizo (Chorizo con tomate)

A delicious mexican recipe with stuffed tomatoes that will be best enjoyed when they are in season, this will be a fantastic dish to take advantage of their sudden abundance.

| Yield: 6 servings | Preparation: | Baking time: | Total time: | | by:

Recipe for Mexican Stuffed Tomatoes

Ingredients for 6 guests:

* 8 big red tomatoes,
* 4 tablespoons extra-virgin olive oil
* 1 lb. Chorizo sausages
* 1 yellow onion, diced
* 2 cloves garlic, peeled
* 1 poblano chile or green chile of your choice, chopped
* 6 tablespoons freshly chopped cilantro,
* 3/4 cup breadcrumbs with italian seasoning
* 1 cup Cheddar cheese, grated
* Parmesan cheese, grated, as needed
* salt and pepper to taste


1) Cut off the top stem parts from each tomato, then, spoon out the inside and reserve; repeat this for each tomato. Chop the tomato flesh from the tops you just cut off the tomates, and mix this with the tomato insides we spooned out; reserve.

2) In a medium nonstick skillet over medium-high heat, fry the sausages in one tablespoon olive oil, breaking them up in small pieces as you fry them. When the meat is cooked, add diced onion and cook until the onions are translucent, mixing occasionally. Press in the garlic and add the chopped poblano chile. Fry everything for 2 minutes more, mixing so that everything is evenly distributed. Add the chopped tomatoes with insides, season with salt and pepper then fry for another minute.

3) Preheat oven to 350 F. Remove pan from the burner, sprinkle most of the chopped cilantro, bread crumbs, and grated Cheddar cheese then mix. With a spoon, fill the empty tomato shells with the chorizo stuffing we just did. Sprinkle some grated Parmesan on top of each one, with a little more breadcrumbs.

4) Arrange the tomatoes on a baking dish. Bake in the preheated oven for about 20 minutes, until the top cheese with breadcrumbs browns, on each tomato.

Serve, two tomatoes per plate, decorating each tomato with an intact cilantro leaf...

mexican recipes