Stuffed Tomatoes

James Baigrie In 12-inch skillet, heat 2 teaspoons oil on medium until hot. Add poblanos and onion, and cook 8 to 9 minutes or until vegetables are tender, stirring occasionally. Add garlic and cook 1 minute.

Meanwhile, cut thick slice from stem end of each tomato; with spoon, scoop out seeds and pulp from tomatoes. Chop tomato slices (reserving 1 top for garnish if you like) and pulp. Transfer tomato shells to microwave-safe plate, and cook in microwave on High 3 minutes or just until heated through.

To vegetables in skillet, add chopped tomatoes and cook on medium-high about 5 minutes or until mixture thickens slightly, stirring occasionally. Transfer tomato mixture to medium bowl.

In same skillet, in remaining 2 teaspoons oil, cook chicken, cumin, and 1/2 teaspoon salt on medium-high about 10 minutes or until chicken loses its pink color throughout, stirring often. Stir in tomato mixture, corn, Monterey Jack, and chopped cilantro; heat through.

To serve, spoon chicken mixture into tomato shells; top with cilantro leaves. Arrange tomatoes on platter; garnish platter with reserved tomato top.