1. Cut tomatoes lengthwise in half or quarters. 2. Scoop out the pulp, leaving 1/4 inch thick shells. 3. Discard pulp, Place tomato shells, cut side down, on paper towels. 4. Let stand while preparing filling. 5. For filling, combine cheese, green onion, sour cream, mayonnaise or salad dressing, and oregano or basil in a medium bowl. 6. Stir in corn and jicama. 7. To serve, spoon about 1 tablespoon of the veggy mixture into each tomato shell. 8. Season to taste with freshly ground pepper. 9. To make ahead, cover and refrigerate the tomato shells and filling separately for up 6 hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
