1/4 lb. (4 oz.) Mild Mexican VELVEETA® with Jalapeno Peppers, cut up
1/4 tsp. onion powder
1/4 tsp. garlic powder
4 to 6 buttery crackers, crushed
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Let's Make It
Cut top off of each tomato and scoop out inside (be sure not to puncture bottom of tomato). Cook frozen spinach as directed on package. Cool spinach and squeeze all excess water. (I find it easier to squeeze through paper towels until no more moisture is present.) Combine spinach, VELVEETA, onion powder and garlic powder. Spoon into tomatoes. Top with crushed crackers. Bake at 400°F for 20 to 25 minutes. This recipe is a great side dish with chicken or steak. Makes 4 servings.
Variation: Prepare as directed, substituting VELVEETA Pasteurized Process Cheese Spread for Mexican VELVEETA and adding about 1/4 cup chopped jalapeno peppers.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.