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Grilled Spinach and Pesto Filled Tomatoes
Recipe By : Pillsbury, All-American Picnics & Barbecues/Bob b1744
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Pesto
Side Dishes Spinach
Tomatoes Tried
Company Dish
Amount Measure Ingredient -- Preparation Method
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3 large tomatoes
9 ounce pkg frozen spinach -- thawed, squeezed dry
3/4 cup Monterey jack cheese -- shredded
1/3 cup green onions -- sliced
3 tablespoons pesto sauce
Grill Directions: Heat grill. Cut tomatoes in half crosswise. Hollow out
tomato halves, leaving a 1/4" shell. Discard centers or use in soup. In
medium bowl, combine spinach, 1/2 cup of the cheese, onions and pesto. Mix
well. Spoon mixture into tomato halves.
When ready to grill place filled tomatoes on gas grill over Medium-Low heat
or on charcoal grill 4-6 inches from Medium-Low coals. Cook 20-30 minutes or
until well heated. During last 1-2 minutes of cooking, sprinkle remaining 1/4
cup cheese over top. Continue cooking until cheese is melted
Oven Directions: Heat oven to 350 F. Prepare recipe as directed above. Place
filled tomatoes in 12x8" (2 quart) baking dish. Bake at 350 F. for 20-30
minutes or until well heated. Druing last 1-2 minutes of cooking, sprinkle
remaining 1/4 cup cheese over tops. Continue cooking until cheese is melted.
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Serving Ideas : Serve with Polynesian Pork Kabobs. Cook together on grill.
NOTES : Per serving; 260 cals., 21 g. fat, 15 mg. chol. Delicious ! Mine
didn't take as long as time indicated.
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