8 ounces chorizo italian uncooked (or spicy sausage)
3 tablespoons cilantro leaves chopped
6 servings coarse salt and pepper black freshly ground
2 cloves garlic finely chopped
2 tablespoons olive oil
0.3 cup parmesan grated
1 cup pepper jack cheese grated
1 poblano pepper green finely chopped (or bell)
0.5 cup seasoned bread crumbs dry
6 large tomatoes firm
1 medium onion white finely chopped
Equipment
frying pan
oven
baking pan
Directions
Preheat oven to 350 degrees F.
Cut off top third of each tomato. Scoop out seeds, juice and pulp from and discard. Set aside. Chop tomato top and set aside.
In medium nonstick skillet, saute chorizo or sausage in olive oil, breaking it up with a spoon as it cooks. When browned all over, add onion to skillet and cook until soft, stirring frequently.
Add garlic, celery, and poblano pepper and cook for another 2 minutes, stirring to combine well.
Add reserved chopped tomato tops, salt, and pepper and stir for another minute.
Remove skillet from heat.
Mix in 2 tablespoons cilantro, bread crumbs, and pepper jack cheese. Using a large spoon, stuff mixture into tomatoes, packing down firmly. Top with Parmesan and place tomatoes in oiled baking dish.
Bake until heated through and cheese turns golden, approximately 20 minutes.
Sprinkle with remaining 1 tablespoon of cilantro and serve.
