
Smoky Taco Tomatoes

Smoky Taco Tomatoes
It's a taco in a tomato...and it's full of smoky, cheesy goodness thanks to a hearty helping of Old Croc Smoky Cheddar cheese. This wholesome, flavor-packed dinner is almost as fun to make as it is to eat!
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Ingredients
- Four large beefsteak tomatoes
- 1 teaspoon salt divided
- 1/4 Cup olive oil divided
- 2 teaspoons minced garlic
- 1 1/3 Cups rotisserie chicken shredded
- 1 Cup pre-cooked wild rice
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 6 ounce block Old Croc Smoked Sharp Cheddar grated, divided
- 1 Cup shredded lettuce
- 1/2 avocado diced
- 4 teaspoons hot sauce
- 4 Tablespoons sour cream
Instructions
- Place tomatoes stem side down onto a cutting board. Using a serrated knife, slice tomatoes into 8 wedges, leaving them attached by the stem.
- Brush the insides of the tomatoes with 2 tablespoons of the olive oil. Sprinkle 1/2 teaspoon of the salt onto tomatoes.
- Place remaining olive oil into a skillet over medium heat. Add garlic and cook 1 minute. Add the chicken, the remaining salt, wild rice, chili powder, and cumin. Stir to combine. When heated through add 3/4 of the cheese. Stir until cheese is melted. Remove mixture from heat.
- Place tomatoes onto plates. Top with the lettuce and the chicken mixture.
- Top tomatoes with remaining cheese, avocado, hot sauce, and sour cream, before serving.