Spinach Stuffed Tomatoes

• 4 medium tomatoes
• 1 pkg. (10 oz.) frozen spinach
• 1/4 lb. (4 oz.) Mild Mexican VELVEETA with Jalapeno Peppers, cut up
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 4 to 6 buttery crackers, crushed

1. Cut top off of each tomato and scoop out inside (be sure not to puncture bottom of tomato).
2. Cook frozen spinach as directed on package.
3. Cool spinach and squeeze all excess water.
4. (I find it easier to squeeze through paper towels until no more moisture is present.)
5. Combine spinach, VELVEETA, onion powder and garlic powder.
6. Spoon into tomatoes.
7. Top with crushed crackers.
8. Bake at 400F for 20 to 25 minutes.
9. This recipe is a great side dish with chicken or steak.
10. Makes 4 servings.
11. Variation: Prepare as directed, substituting VELVEETA Pasteurized Process Cheese Spread for Mexican VELVEETA and adding about 1/4 cup chopped jalapeno peppers.

tomatoes, frozen spinach, peppers, onion powder, garlic powder, buttery crackers

Taken from www.kraftrecipes.com/recipes/-22880.aspx (may not work)