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Baked Tomatoes Mexicana |
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Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Baked Tomatoes Mexicana recipe on the web!!
(Jitomates al Horno)
Category: Other Vegetables
From Monterrey, Mexico, in the state of Nuevo Leon, comes this unusual tomato preparation that goes well with grilled meats or chicken. The best tomatoes for this dish should be large and ripe, but still firm, with good red color.
_ large tomatoes, cored and cut into 1/2-inch slices
_ serrano chiles, finely chopped with seeds
_ green onions, including 2 inches of green, finely chopped
___ cup crumbled cotija or mild feta cheese
___ cup Mexican crema or sour cream
_ tablespoon finely chopped fresh parsley
Preheat the oven to 450°. Grease a baking sheet. Lay the tomato slices on the baking sheet in a single layer. In a small bowl, mix the chiles, onions, and cheese. Sprinkle equally over the tomatoes. Bake until juices bubble, 8 to 10 minutes. Add a dollop of sour cream on top of each tomato slice, and sprinkle with parsley. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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Corn with Cheese
Corn, Zucchini, and Tomatoes
Corn and Cabbage
Corn with Epazote and Poblano Chiles
Hominy, Corn, and Poblano Chiles
Corn Pancakes
Savory Corn Cake
Stuffed Chiles with Cheese
Stuffed Chiles with Minced Beef
Stuffed Chiles with Shredded Spiced Chicken
Stuffed Chiles with Turkey
Stuffed Chiles with Fish
Stuffed Chiles with Mashed Potatoes
Stuffed Chiles with Refried Beans
Stuffed Anaheim Chiles with Goat Cheese
Stuffed Chiles with White Beans
Stuffed Poblano Chiles in Walnut Sauce
Pickled Ancho Chiles Stuffed with Guacamole
Green Chile Strips
Poblano Chile Strips with Fried Onions
Green Chile Strips with Onions and Mushrooms
Green Chile Strips in Cream with Cheese
Red Bell Peppers and Jicama
Chayote and Carrots
Chayote and Tomato with Cheese Topping
Chayote Casserole with Ground Pork
Baked Stuffed Chayote
Grilled Zucchini
Sautéed Shredded Zucchini
Zucchini with Onions and Cheese
Zucchini and Mushrooms with Epazote
Zucchini and Carrots with Tomato
Zucchini Pancakes
Zucchini Pudding
Squash Blossoms Stuffed with Cheese
Winter Squash with Greens
Carrot and Jicama Sticks
Carrot Pudding
Carrots and Potatoes in Ancho Chile Sauce
Cauliflower Fritters
Cauliflower with Cotija Cheese
Cauliflower with Tomatillo and Sweet Pepper Salsa
Cauliflower with Tomatoes and Poblanos
Chard with Poblano Chiles
Chard and Hominy
Chard with Pickled Red Onions
Chard with Potatoes
Chard with Chickpeas
Fried Potatoes with Poblano Chile Strips
Fried Potatoes with Tomatoes and Jalapeños
Pan-Roasted Potatoes and Carrots
Potatoes in Ranchera Sauce
Chipotle Mashed Potatoes
Potatoes Steamed with Herbs
Baked Potatoes Stuffed with Corn
Potato and Chile Gratin
Roasted Potatoes and Onions with Yellow Chile Salsa
Roasted Potatoes and Onions, Yucatán Style
Potato Masa Cakes with Vegetables
Baked Sweet Potatoes with Pumpkin Seeds
Sweet Potatoes with Cream and Chipotle Chile
Asparagus with Mushrooms
Broccoli with Red Onion and Cumin
Broccoli with Onions and Sweet Potatoes
Eggplant Stuffed with Shredded Chicken
Eggplant with Ranchera Sauce
Green Beans with Mushrooms
Mushrooms and Poblano Chiles in Guajillo Sauce
Mushrooms, Tomatoes, and Chiles
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Portobello Mushrooms Stuffed with Refried Beans
Fried Plantains
Plantains Stuffed with Beans
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Grilled Green Onions
Baked Tomatoes Mexicana
Mixed Vegetables, Mexican Style
Onion, Zucchini, and Rice Casserole
* Vegetables
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