PepperJack Tomato Melts – By Betsey Reid, Photographer

Pepper Jack Tomato Melts

Pepper Jack Tomato Melts

These are from a friend, Betsey Reid, photographer.
Serves: 6

Prep Time: 15 minutes
Cooking Time: 15 minutes
Difficulty: Easy
Comments: If you don’t have pepper jack cheese, use the cheese you have but add some finely chopped jalapeno’s to add a little punch.

4 tomato(es), medium, halved
3/4 cup cheese, pepper jack, shredded
1 pepper(s), bell, red, yellow, or green, finely chopped
2 tablespoons nuts, almonds, sliced, toasted
1/8 teaspoon salt
1/8 teaspoon pepper, black, ground

Preparation: Preheat oven to 350 degrees. Place tomatoes in baking dish with the cut side up and lightly salt and pepper to taste. Top with the shredded cheese, chopped peppers and sliced almonds. Bake for about 15 minutes or until the cheese is bubbly.

Nutrition: Per Serving: 100 calories, 6 g fat, 2.5 g saturated fat, 5 g protein, 7 g carbohydrates, 2 g dietary fiber, 140 mg sodium; WW Points Plus value 3

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