Queso Fresco Stuffed Tomatoes. A colorful and tasty side dish is a great way to celebrate the ripe tomatoes of summer. I love cheese there is no two way about it, so when a recipe calls for cheese, my antennas are taking me to the recipe.
I truly enjoy Queso Fresco. The consistency and taste are almost like the ricotta Salata without the salt part. Easy to work with and full of flavor. If Queso Fresco is not available, replace it with melting mild cheese.
The tomatoes are a medium size for better even cooking. I removed the whole interior part of the tomatoes: seeds and membranes ensuring not piercing thru the skin. You may want to reserve it for later use if you wish.
Or for a simple lunch with a nice crisp Butter Lettuce with Shallots Vinaigrette. Either way, you will enjoy the simplicity of this dish.
This adaptation is from “Seasonal Southwest Cooking”. One of my favorite cookbooks.
Queso Fresco Stuffed Tomatoes
- 15 mins total
- 10 mins prep
- 5 mins cook
- serves 4 people
4 tomatoes, medium size and ripe
1 cup Queso Fresco
1 tablespoon red onion, finely chopped
2 tablespoons fresh cilantro, chopped
salt and pepper to taste
Preheat broiler. With a sharp knife scoop out the pulp from each tomato. Set tomatoes aside.
In a small bowl, combine the Queso Fresco, red onion, cilantro, salt, and pepper. Fill each tomato with a ¼ of the mixture. Place the tomatoes on a baking dish and place 6 inches under the broiler until the tomatoes are softened and the cheese is melted about 4 to 5 minutes.
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