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!
Course Appetizer, Main Course, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4


  • 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


  1. Place tomatoes stem side down onto a cutting board. Using a serrated knife, slice tomatoes into 8 wedges, leaving them attached by the stem.
  2. Brush the insides of the tomatoes with 2 tablespoons of the olive oil. Sprinkle 1/2 teaspoon of the salt onto tomatoes.
  3. 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.
  4. Place tomatoes onto plates. Top with the lettuce and the chicken mixture.
  5. Top tomatoes with remaining cheese, avocado, hot sauce, and sour cream, before serving.