Cherry Cherry Tomatoes With Jalapeño Pimento Cheese
Makes 8 to 17 servings. Recipe is from MasterChef bookazine by Taste of Home.
About 2 dozen large cherry or small Roma tomatoes
1 small white onion, roughly chopped
1 or 2 jalapeño peppers, stemmed, seeded and roughly chopped
3 cloves garlic, peeled
1/2 lb. medium-yellow cheddar cheese, grated
1/2 lb. sharp, white cheddar cheese, grated
1 (7?oz.) jar pimento, drained
1 cup mayonnaise
Jalapeño pepper slivers for garnish
1. Remove stems from the tomatoes, then cut the tomatoes in half widthwise. Use a melon baller or teaspoon to gently scoop out pulp. Place tomato halves upside down on paper towels to drain.
2. To make jalapeño?pimento cheese: In a food processor, combine onion, the chopped jalapeño peppers and garlic. Process until finely chopped. In a medium bowl, combine the cheese and pimento. Add the onion mixture and mayonnaise and mix well. Season with white pepper.
3. Use a teaspoon to gently stuff each tomato half full with jalapeño-pimento cheese. Garnish with jalapeño slivers.