Author Notes
The perfect compliment to any fiesta, Rojo's Stuffed Tomatoes deliver authentic Mexican-inspired ingredients with a spicy kick from restaurant-quality salsa. —Rojo's
Ingredients
-
5
Tomatoes, hollowed out
-
2 tablespoons
Olive oil
-
1
Small onion, peeled and chopped fine
-
1
Small zucchini, diced fine
-
2 cups
cold cooked rice
-
1
Tub of Rojo's Black Bean & Corn salsa
-
1 cup
Shredded cheddar Jack cheese
Directions
-
Preheat oven to 375°F.
-
Spray a 9-inch baking pan with pan spray and place tomatoes in it, hollow-side up.
-
In skillet, heat oil and saute onion and zucchini until softened.
-
Stir in rice, Rojo’s Black Bean & Corn Salsa and 1/3 cup cheese and heat through.
-
Spoon about 1 cup salsa mixture into each tomato.
-
Top with remaining cheese and bake for 15 minutes or until cheese is melted.
See what other Food52ers are saying.