vera cruz tomatoes

Ingredients

• Servings: 4
• 4 firm ripe tomatoes
• 3 slices bacon
• 1/4 cup chopped onion
• 8 ounces fresh spinach, stems snipped
• 1/2 cup sour cream
• 1/4 teaspoon hot pepper sauce
• salt to taste
• 1/2 cup shredded mexican cheese blend

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat an oven to 375 degrees f (190 degrees c). grease an 8x8 inch baking dish.
• cut tops from tomatoes; remove seeds and membranes. place tomato shells upside down on paper towels to drain until filling.
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate, reserve drippings. crumble bacon and set aside. return 2 tablespoons of drippings to skillet.
• cook onion in the bacon drippings until tender, about 5 minutes. stir in spinach; cook and stir until wilted, about 2 minutes. remove from heat. stir in sour cream, reserved crumbled bacon, and hot pepper sauce.
• sprinkle tomato shells with salt; fill evenly with bacon and spinach mixture. place tomatoes in prepared baking dish.
• bake in preheated oven until hot, 20 to 25 minutes. remove, and top evenly with the shredded cheese. return to the oven; bake until cheese is melted, about 5 minutes.