Mexican Corn And Chicken Tomatoes
A vibrant Mexican-inspired dish featuring roasted tomatoes filled with a savory mixture of chicken, corn, peppers, and cheese. Perfect for a flavorful appetizer or main course, it combines smoky, cheesy, and spicy elements that appeal to all who enjoy bold, comforting flavors.
Ingredients
Instructions
- Preheat oven to 350°F.
- Cut the tops off the tomatoes and scoop out the pulp. Drain the tomatoes upside-down on paper towels for 10 minutes.
- Heat vegetable oil in a skillet and sauté the minced garlic, minced red pepper, and chopped onion for 5 to 10 minutes.
- Add corn, cooked diced chicken, chili powder, cumin, and sour cream to the skillet. Heat through.
- Season with salt and pepper to taste.
- Spoon the filling into the prepared tomatoes and sprinkle the tops with Monterey Jack cheese.
- Bake in the preheated oven for 20 to 25 minutes until cheese is melted and bubbly.
- Serve immediately.
Tips & Substitutions
For added flavor, try roasting the tomatoes before filling them. You can substitute Greek yogurt for sour cream for a healthier twist. If you have fresh corn, it can be used instead of canned. Consider adding black beans or chopped cilantro to the filling for extra texture and flavor, which are common in many Mexican recipes.
Serving Suggestions
Serve these delicious stuffed tomatoes with a side of Mexican rice or a fresh green salad for a complete meal. They pair beautifully with Chicken Enchiladas Casserole Style, enhancing the Mexican flavor theme. Garnish with fresh cilantro and a squeeze of lime for an added burst of freshness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed tomatoes in a baking dish, cover with foil, and warm them in a preheated oven at 350°F for about 15 minutes, or until heated through. You can also microwave them, but the cheese may not melt as evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Corn And Chicken Tomatoes contains roughly 1121 calories, with 41g protein, 104g carbohydrates, and 79g fat. It is an excellent source of iron (222% of the Daily Value), calcium (149% of the Daily Value), and vitamin A (103% of the Daily Value). Note that it is relatively high in sodium, at 1271mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the stuffed tomatoes a day in advance. Just fill the tomatoes and store them in the refrigerator. Bake them just before serving, adjusting the baking time as needed since they'll be cold from the fridge.
What can I use instead of Monterey Jack cheese?
You can substitute Monterey Jack cheese with cheddar cheese or pepper jack for a spicier kick. Both options will melt well and complement the flavors of the dish.
Can I freeze the stuffed tomatoes?
Yes, you can freeze the stuffed tomatoes before baking. Wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).