Chorizo-Stuffed Tomatoes

The French celebrate summer with elegant beef-stuffed tomatoes in a dish called “tomates farcies.” We give that dish an all-Texas makeover in this recipe. 4 ripe beefsteak tomatoes 1⁄ pound ground chorizo

2 1⁄ pound ground beef

2 1⁄ cup breadcrumbs

2 1 small yellow onion, finely diced

1⁄ of a poblano chile, seeded and

2 finely diced

1 teaspoon ground coriander 1⁄ cup shredded Mexican blend or

3 other cheese

1 teaspoon olive oil

Sea salt and ground black pepper, to

taste

Instructions: Heat the oven to 400 degrees. Cut the tops off of each tomato and reserve the top. Using a spoon, remove the seeds and scoop out the innards being careful not to pierce through the tomato flesh.

Sprinkle the insides of the tomatoes with sea salt and turn them upsidedown on a plate so that the excess water drains out.

Add the chorizo, beef, breadcrumbs, onion, poblano and coriander to a bowl and mix together by hand until combined.

Fill each tomato with stuffing until the cut rim is covered, too. Sprinkle the top with the cheese, cover with the tomato caps and drizzle a little olive oil on top. Sprinkle with salt and pepper. Bake in an oven-proof baking or casserole dish, uncovered, for 40 minutes. Allow to sit for 10 minutes before serving. Makes 4 servings Per serving: 462 calories, 28 g fat (10 g saturated fat), 102 mg cholesterol, 858 mg sodium, 17 g carbohydrates, 3 g dietary fiber, 5 g sugar, 35 g protein

Adapted from foodrepublic.com