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
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Ingredients
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5
Tomatoes, hollowed out
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2 tablespoons
Olive oil
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1
Small onion, peeled and chopped fine
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1
Small zucchini, diced fine
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2 cups
cold cooked rice
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1
Tub of Rojo's Black Bean & Corn salsa
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1 cup
Shredded cheddar Jack cheese
Directions
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Preheat oven to 375°F.
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Spray a 9-inch baking pan with pan spray and place tomatoes in it, hollow-side up.
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In skillet, heat oil and saute onion and zucchini until softened.
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Stir in rice, Rojo’s Black Bean & Corn Salsa and 1/3 cup cheese and heat through.
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Spoon about 1 cup salsa mixture into each tomato.
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Top with remaining cheese and bake for 15 minutes or until cheese is melted.
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