Fiesta Stuffed Tomatoes
Ingredients:
12 small tomatoes on the vine, cored and seeded
1 bag broccoli slaw
1 (15-ounce) can Mexicorn, drained
1 cup mayonnaise
2 T. Dijon mustard
½ cup sour cream
1 ½ -2 cups cheddar cheese, grated
½ cup purple onion, chopped
1 (4-ounce) can green chilies
1 jalapeno, seeded and minced
Salt and pepper to taste
Instructions:
Remove pulp from tomatoes and turn upside down on a paper towel to drain juice. In a bowl, mix mayo, mustard, sour cream, cheddar cheese, onion, green chilies, jalapeno, salt and pepper. Fold in Mexicorn and slaw; stir to coat all. Scoop slaw mix evenly into each tomato; cover and chill 1 hour before serving.
