We’ve had some beautiful tomatoes from our CSA this summer. I haven’t really cooked with them much, though… They seem to get eaten up before I ever have a chance to use them. So, I was thrilled to have a few tomatoes on hand the other day for lunch – especially on a hot summer day!
I remember having stuffed tomatoes quite a bit when I was younger, and now I understand why. When it’s hot out, I’m not always real keen on heating up the stove or the oven in my kitchen. I can only eat so many salads and sandwiches, so these stuffed tomatoes were a welcome change for me. The chipotle pepper adds quite a bit of flavor (and some kick), so there’s nothing boring or routine about these stuffed tomatoes!
Chipotle Chicken Stuffed Tomatoes
- 1 small zucchini, diced
- 1 ear of corn, steamed and kernels cut off of the cob
- 2 cups cooked and shredded chicken
- 2 tablespoons fresh cilantro, chopped
- 1 chipotle pepper in adobo sauce, minced
(If you don’t like your food spicy, try starting with 1/2 pepper instead)
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh lemon juice (or lime juice)
- Kosher salt
- 4 tomatoes
- Shredded cheddar cheese
In a mixing bowl, stir together the zucchini, corn, chicken, and cilantro. In a separate bowl, whisk together the minced chipotle, mayonnaise, sour cream, and lemon juice. Add the dressing to the chicken mixture. Season to taste with the salt. Cover and refrigerate for at least 30 minutes.
When ready to serve, stuff each tomato with 1/4 of the salad and top with some shredded cheddar cheese. Enjoy!