Submitted By: Bobbie Keefer

Ingredients :
6 large ripe tomatoes
2 Tablespoons olive oil
2 green chilies, seeded and chopped
1 small onion, chopped
10 oz cooked chicken, cubed
1 teaspoon ground cumin
1/2 teaspoon cilantro
1/2 teaspoon red chili powder
1/2-teaspoon garlic powder
Salt and pepper to taste
2 cups fresh corn kernels
1 cup shredded cheese blend

Directions :
Preheat oven to 375 degrees. Slice the top of each tomato; remove seeds and pulp. Chop the tops into small pieces. Set aside. Heat 2 teaspoons oil in skillet over medium/high heat. Stir fry chilies and onions for 3 minutes. Stir in the chopped tomato tops. Remove from heat. Add chicken, cumin, cilantro, chili powder, garlic powder, salt, pepper, and corn. Mix thoroughly. Spoon mixture into tomato cups; top with cheese. Arrange tomatoes on ungreased baking sheet.  Bake 6 to 8 minutes or until cheese starts to brown. Serve warm. Enjoy!