Chile Cheese and Bacon Stuffed Cherry Tomatoes

• 20 cherry tomatoes
• 1/2 lb. bacon, cooked and crumbled
• 1/3 cup chopped green chilies (Old El Paso canned works well)
• 1/2 cup grated mix of Asadero or Monterey Jack cheese with Cheddar cheese

1. Preheat oven: 350 degrees
2. Carefully cut off a thin slice from the top of each tomato.
3. Hollow out pulp, leaving thin layer inside, discard extra pulp.
4. Turn tomatoes upside down on paper towel to drain.
5. In a bowl, combine all remainingingredients.
6. Mix well.
7. Spoon mixture into tomatoes.
8. Spray cookie sheet with non-stick vegetable spray.
9. Place tomatoes on cookie sheet.
10. Bake approximately 15 minutes, or until cheese is melty.

tomatoes, bacon, green chilies, asadero

Taken from www.cookstr.com/recipes/chile-cheese-and-bacon-stuffed-cherry-tomatoes (may not work)