Best Spicy Tomato Cups Recipes

Spicy Tomato Cups image

Provided by Nimz_

Categories Vegetable

Time 40m

Yield 12 tomato cups, 6 serving(s)

Number Of Ingredients 8

1 (16 ounce) can flaky large refrigerated biscuits (like Grands, I had 2 biscuits left over which I just baked and served)
1/2 cup mayonnaise
1 cup shredded cheddar cheese or 1 cup mozzarella cheddar blend cheese
1 (10 ounce) can tomatoes and green chilies, drained well (like Ro-tel)
1 green onion, chopped
10 slices bacon, cooked and crumbled
1/4-1/2 teaspoon seasoning salt
fresh ground pepper

Steps:

Preheat the oven to 350 degrees.
Lightly grease the cups of a 12-cup muffin tin.
Separate each biscuit into two layers.
Place and press a biscuit layer evenly into each cup.
Combine the mayonnaise, cheese, tomatoes and green chilies, onion, bacon, salt and pepper and mix well.
Spoon the filling on top of the biscuit layers.
Bake for 20-25 minutes, or until golden.
Enjoy.

Nutrition Facts : Calories 460.9, Fat 29.3, SaturatedFat 10.8, Cholesterol 33.9, Sodium 1338.8, Carbohydrate 38.2, Fiber 1, Sugar 6.6, Protein 12

Spicy Southern-Style Tomato Cups image

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 11

2 medium tomatoes
4 tablespoons sliced green onions, divided
1 garlic clove, minced
2 tablespoons olive oil, divided
1 tablespoon red wine or cider vinegar
1/8 teaspoon sugar
1/8 teaspoon salt
Pinch pepper
1/2 cup diced fully cooked ham or Canadian bacon
1/3 cup canned whole kernel corn, drained
2 cups shredded salad greens

Steps:

Cut a thin slice off tops of tomatoes. Scoop out pulp, leaving a 1/4-in. shell; invert shells on paper towel to drain. Chop tops, pulp, and seeds; set aside. In a small skillet, saute 2 tablespoons onions and garlic in 1 teaspoon oil for about 2 minutes or until slightly softened. Remove from the heat. Add 1 tablespoon oil, vinegar, sugar, salt, pepper and 3 tablespoons chopped pulp; mix well. Pour into a small bowl; set aside. In the same skillet, cook ham, corn, remaining onions and remaining pulp in remaining oil for 4 minutes or until most of the liquid has evaporated, stirring occasionally. Spoon into tomato shells. Serve on a bed of lettuce; drizzle with the reserved tomato-vinegar mixture.

Nutrition Facts :