4 large green tomatoes
2 teaspoons salt, divided
1 1/3 cups corn kernels
6 tablespoons sour cream
¼ cup minced green onions
1½ cups grated Monterey Jack
cheese (6 ounces)
¼ teaspoon ground pepper
2 long green, mildly hot chillies,
such as Anaheim, roasted, skinned and chopped (see note; or 4-ounce can
of chopped green chillies, drained)
Slice off top of each tomato and scoop out the seeds and pulp with a melon baller or grapefruit knife. Sprinkle the insides of the tomatoes with 1 teaspoon of the salt and drain upside down for ½ hour. Preheat the oven to 350 degrees. Butter a 9-inch round baking dish. Mix corn, sour cream, green onions, cheese, remaining 1 teaspoon salt, pepper and chillies together. Place the tomatoes in the baking dish and spoon the filling into them. Pour ½ inch of water around the tomatoes and bake 50 minutes or until tender when pierced with a fork. Don’t overbake or the tomatoes will fall apart.
Note: To roast chillies, place on broiler pan and broil about 5 to 6 inches from the flame, turning often, until skin blisters. Place in paper bag about 10 minutes. Skin should peel right off. Also, wear gloves when handling chillies, to guard against oils that later can cause burning sensation on skin.
Per serving:
Calories: 288 (19% from protein,
28% from carbohydrate, 53% from fat)
Protein: 15 grams
Fat: 18 grams
Cholesterol: 47 mg
Carbohydrate: 21 grams
Sodium: 1322 grams
Exchanges: 1½ vegetable,
½ starch, 1½ meat, 2½ fat.