Stuffed Green Tomatoes - Kraft Recipes Top
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Stuffed Green Tomatoes

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What You Need

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Make It

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  • Start by taking your tomatoes and laying them on there sides. Cut off the tops like a lid (save the top of the tomatoes leave stems on). Grab a spoon and take all the insides out the tomatoes. Turn your fire on low with a deep frying pot and adding the vegetable oil midway of the deep fryer.
  • Grab the 5 packs of Philadelphia Cream Cheese and put them in a mixing bowl (the cheese should be room temperature). Start mixing the cheese until smooth and thick. Add the jalapeno juice, stir, then add the bacon bits and stir. This will be the creamy stuffing of the tomatoes. Now take your cornmeal and put it in a big Ziploc bag. Add pepper and salt if you want. To this add the flour and shake. Add 1 teaspoon of the vegetable oil. Butter the outsides of the tomatoes and shake them in your corn meal solution.
  • Fry the tomatoes two at a time for 3-5 minutes until crust is golden brown. Once you are done, take the fried tomatoes and put the creamy stuffing inside the tomatoes (as much as you would like) and put the lids back on that had been cut off earlier. Take three toothpicks and put them on three different sides of the tomatoes. (Stick the toothpicks trough the lids so they stick out the sides of the tomatoes) Remember this action is optional. Now that you have 6 servings of Stuffed Green Tomatoes, dig in!

Special Equipment Needed


I suggest not using red tomatoes because they will get mushy when you try to fry or bake them. * Also if you have some of the creamy mixture leftover you can use it as a cracker spread.

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