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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!
Chile Margarita Tomato Rellenos
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
Ingredients
Scale
- 6 Large Vine Ripe Tomatoes
- 2 cups Cooked Jasmine Rice
- 4 Hard Boiled Eggs (diced)
- 1/2 cup Duke’s Mayo
- 1 Lemon 1 Jalapeno (fine dice)
- 2 tsp Spiceology Chile Margarita blend
- 1/8 cup Cilantro (fine chop)
- 1 tsp salt
Instructions
- 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.
