Mexican Corn And Chicken Tomatoes

Ingredients

• 8 large tomatoes
• 2 Tbsp vegetable oil
• 1 clove garlic minced
• 1 12 c corn
• 12 red pepper minced
• 12 c diced cooked chicken
• 1 Tbsp chili powder
• 12 tsp cumin
• 34 c sour cream
• 1 c Monterey Jack cheese

Directions

1. Preheat oven to 350
2. Cut top off tomatoes scoop out pulp Drain tomatoes upside-down on paper towels 10 minutes
3. Heat oil and saute onion garlic and peppers for 5 to 10 minutes
4. Add corn chicken seasonings and sour cream
5. Heat through
6. Season to taste with salt and pepper
7. Spoon filling into tomatoes and sprinkle the tops with cheese
8. Bake 20 to 25 minutes
9. Serve at once