Chile Margarita Tomato Rellenos

Chef Christian Gill
Servings

4-6 servings

Prep Time

10 minutes

Cook Time

5 minutes

Cuisine

Latin/South American

Category

Main Course

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..."

Chile Margarita Tomato Rellenos

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

  1. Core all 6 tomatoes, making sure to not scoop out the bottom. Think bread bowl or stuffed pepper.
  2. In a medium mixing bowl, combine mayo, diced eggs, juice of 1 lemon, fine diced jalapeno, cilantro, and cooked rice.
  3. Using a large spoon, gently fold mixture together until evenly incorporated and hydrated.
  4. Fill cored tomatoes and garnish with a dusting of Chile Margarita and more finely chopped cilantro.
  5. Share with friends and fam on a sunny day.
Recipe Products
Blend

Chile Margarita Mexican Seasoning

Key Ingredients

Cumin, Brownulated Sugar, Orange Peel, Lime, Chili Peppers