Tomatoes Stuffed with Guacamole

Name: Tomatoes Stuffed with Guacamole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 firm-ripe California avocados; 1 sprig Garnish: fresh cilantro; 1 teaspoons finely chopped fresh cilantro; 6 servings Accompaniment: shredded iceberg lettuce; 2 teaspoons minced fresh jalapeño chile, including seeds; 1 Tbsp fresh lime juice; 1 Tbsp olive oil; 2 Tbsps finely chopped onion; 1 teaspoons salt; 12 smalls (2- to 2 1/2-inch) tomatoes (not plum tomatoes)

You can never have too many side dish recipes, so give Tomatoes Stuffed with Guacamole a try. One portion of this dish contains approximately 5g of protein, 18g of fat, and a total of 241 calories. This recipe serves 6. It is a good option if you're following a gluten free, primal, and whole 30 diet. A mixture of jalapeño chile, lime juice, cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a reasonably priced recipe for fans of Mexican food. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Cut a thin slice from stem end of each tomato and scoop out and discard seeds with a small spoon. Carefully scoop out pulp to form a tomato shell, then finely chop pulp.

Ingredients you will need

Tomato

Seeds

Drizzle inside of each tomato shell with oil and lime juice and let stand at room temperature while making guacamole.

Ingredients you will need

Lime Juice

Guacamole

Tomato

Cooking Oil

Pit and peel avocados and coarsely mash with a fork in a bowl. Fold in chopped tomato pulp, onion, cilantro, chile, and salt, then spoon into tomato shells, mounding guacamole.

Ingredients you will need

Guacamole

Avocado

Cilantro

Pasta Shells

Tomato

Chili Pepper

Onion

Salt

Equipment you will use

Bowl

Serve immediately.

Equipment

Bowl

Ingredients

Servings:

firm-ripe California avocados 1sprig

Garnish: fresh cilantro 1teaspoons

finely chopped fresh cilantro 6servings

Accompaniment: shredded iceberg lettuce 2teaspoons

minced fresh jalapeño chile, including seeds 1Tbsp

fresh lime juice 1Tbsp

olive oil 2Tbsps

finely chopped onion 1teaspoons

salt 12smalls

(2- to 2 1/2-inch) tomatoes (not plum tomatoes)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Buena Vista Chateau Buena Vista Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 39 dollars per bottle.