Recipe - Grilled Spinach And Pesto Filled Tomatoes

3 lg Tomatoes
1 pack (9oz) frozen spinach;
thawed, squeezed dry
Three fourths cup Monterey Jack cheese;
shredded
1/3 cup Green onions; cut or sliced up
3 tablespoon Pesto sauce

From: Bobb1744@aol.com

Date: Sat, 6 Apr 1996 15:48:46 0500

Recipe By: Pillsbury, AllAmerican Picnics & Barbecues
Grill Directions: Heat grill. Cut tomatoes in half crosswise. Hollow out
tomato halves, leaving a 1/4" shell. Discard centers or use in soup. In
medium bowl, combine spinach, One half cup of the cheese, onions and pesto. Mix
well. Spoon mixture into tomato halves.

When ready to grill place filled tomatoes on gas grill over MediumLow heat
or on charcoal grill 46 inches from MediumLow coals. Cook 2030 minutes
or until well heated. During last 12 minutes of cooking, sprinkle
remaining One fourth cup cheese over top. Continue cooking until cheese is melted

Oven Directions: Heat oven to 350 F. Prepare recipe as directed above.
Place filled tomatoes in 12x8" (2 quart) baking dish. Bake at 350 F. for
2030 minutes or until well heated. Druing last 12 minutes of cooking,
sprinkle remaining One fourth cup cheese over tops. Continue cooking until cheese
is melted.

Serving Ideas : Serve with Polynesian Pork Kabobs. Cook together on grill.

NOTES: Per serving; 260 cals., 21 g. fat, 15 mg. chol. Delicious ! Mine
didn't take as long as time indicated.

MCRECIPE@MASTERCOOK.COM

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