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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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I had always wanted to try stuffed tomatoes, but every recipe I have ever heard of calls for tuna and I'm allergic to fish. THIS RECIPE USES 1/5 OF THE ONION, BUT THAT KEEPS GETTING CHANGED TO 1/4 FOR SOME REASON TIP: There WILL be extra filling. A really good use for it, I have found, is to use it to make chicken quesadillas. Ingredients:
3 tomatoes (preferably on the vine, but any will do) |
1 chicken breast, shredded |
0.5 (2 1/4 ounce) can chopped black olives, drained |
0.333 (2 1/3 ounce) can diced jalapeno, drained |
1/2 tablespoon minced garlic |
1/4 small yellow onion, diced |
italian salad dressing |
Directions:
1. Slice tops off of tomatoes.
2. Hollow out tomatoes as best you can, saving only the seeds from the inside.
3. In a mixing bowl, combine tomato seeds, shredded chicken, black olives, jalapenos, garlic, onion, and a splash of dressing.
4. Stir until evenly mixed.
5. Fill hollowed tomatoes until mounded on top.
6. Enjoy.
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