Grilled Spinach And Pesto Filled Tomatoescheese and eggs, grilling recipes 3 large tomatoes 1 9 oz pkg frozen spinach; thawed - wed; squeezed dry 3/4 cup Monterey Jack cheese shredded 1/3 cup green onions; sliced 3 tablespoons pesto sauce Recipe by: Pillsbury, All-American Picnics and Grills/Bob b1744 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, 1/2 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 Medium-Low heat or on charcoal grill 4-6 inches from Medium-Low coals. Cook 20-30 minutes o until well heated. During last 1-2 minutes of cooking, sprinkle remaining 1 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 20-30 minutes or until well heated. During last 1-2 minutes of cooking, sprinkle remaining 1/4 cup cheese over tops. Continue cooking until cheese is melted |
