Ingredients Weight Measure
Tomatoes, whole, jumbo 12 ea.
Olive oil 1/2 cup
TABASCO® brand Original Red Sauce 2 oz.
Red wine vinegar 1/4 cup
Chicken breasts, boneless, 5 oz. 3-3/4 lbs.
Red, green and yellow bell peppers, julienne 1 ea. color
Onions, julienne 3 ea.
Corn 6 ears
Cumin, ground 3 Tbsp.
Chili powder 3 Tbsp.
Salt and pepper to taste
Cilantro, fresh 1/2 lb.
Pepper Jack cheese, block 12 oz
Baby leaf spinach 2-1/2 lbs.


  1. Hollow out tomatoes and set aside.
  2. Mix olive oil, TABASCO® Sauce and vinegar together and pour over chicken. Let marinate for 2 hours.
  3. Sauté red, green and yellow bell peppers and onions until tender. Set aside.
  4. On charcoal grill, cook boneless chicken breasts and roast corn. Dice chicken breast and remove corn from cob. Set aside enough of each for plate garnish.
  5. Mix together diced chicken, roasted corn, sautéed bell peppers and onions with cumin, chili powder, salt and pepper and chopped cilantro, reserving some cilantro for garnish.
  6. Fill tomato bowls with chicken mixture; top with shredded Pepper Jack cheese and bake in 350°F oven for 30 minutes or until lightly brown on top and heated through.
  7. While tomatoes are cooking, sauté baby leaf spinach until tender and hold warm.
  8. For each serving, place baked tomato on a bed of baby leaf spinach and garnish plate with extra corn, chicken and cilantro.

Yield: 12-20 servings