Chili-Stuffed Tomatoes

• 2 large takeout orders chili
• 1 c. fresh corn kernels
• 4 large tomatoes
• Toppings: shredded iceberg or romaine lettuce, shredded Cheddar cheese, guacamole, chopped fresh cilantro leaves (optional)

1. In 2-quart saucepan, combine chili and corn.
2. Cook over medium-low heat 10 minutes or until hot, stirring mixture occasionally.
3. While chili heats, cut a slice from top of each tomato and reserve.
4. With melon baller or spoon, hollow out tomatoes, leaving about 1/2-inch shell.
5. (Reserve pulp for another use, or add some to chili if you like.)
6. On microwave-safe plate lined with paper towels, place tomatoes, hollowed-sides down.
7. Microwave on High 3 minutes or until tomatoes are warm.
8. Fill tomatoes with chili; serve with reserved tomato slices and your choice of toppings.

orders chili, fresh corn kernels, tomatoes, cheddar cheese

Taken from www.delish.com/recipefinder/chili-stuffed-tomatoes (may not work)