Chile Margarita Tomato Rellenos
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Latin/South American
Servings
4-6 servings
Prep Time
10 minutes
Cook Time
5 minutes
This Argentine-inspired recipe by Chef Christian is a must-make - whip these up as a side or customize the fillings to make a whole meal. "This is about as easy as it gets. I think making this souped-up egg salad and stuffing the tomatoes when you are ready to eat them is the best way to enjoy. Some traditional Argentine recipes call for cooked tuna which is never a bad idea..." Get more inspiration with Chef Christian's recipes over on YouTube!
Author: Chef Christian Gill
Ingredients
-
6 large vine ripe tomatoes
-
2 cups cooked jasmine rice
-
4 hard boiled eggs, diced
- 1/2 cup Duke's Mayo
-
1 lemon
-
1 jalapeño, finely diced
-
2 tsp Spiceology Chile Margarita blend
-
1/8 cup Cilantro, finely chopped
-
1 tsp salt
Directions
- Core all 6 tomatoes, making sure to not scoop out the bottom. Think bread bowl or stuffed pepper.
- In a medium mixing bowl, combine mayo, diced eggs, juice of 1 lemon, fine diced jalapeno, cilantro, and cooked rice.
- Using a large spoon, gently fold mixture together until evenly incorporated and hydrated.
- Fill cored tomatoes and garnish with a dusting of Chile Margarita and more finely chopped cilantro.
- Share with friends and fam on a sunny day.
