Crazy Feta Baked Tomatoes

July 11, 2011 § Leave a comment

I saw this recipe for Crazy Feta on the blog ‘How Sweet It Is’ and decided I had to try it. Being on phase one of the South Beach Diet, I needed a delivery system other than chips…so after some thought, I decided that it would go great in a baked tomato.

I was right!

I made only half of her recipe, leaving out the olive oil and keeping the same amount of lemon juice and zest.

Click the link above and use her recipe instead if you wish!

Crazy Feta

  • 1 8 oz. brick feta cheese
  • 2 whole jalapeno peppers
  • 1 bulb garlic
  • the juice of half a lemon
  • the zest of half a lemon
  • salt and pepper

Preheat oven to 400°

Chop the top off the garlic bulb and drizzle it with a teaspoon of olive oil. Wrap it in foil. Brush the jalapenos with olive oil and sprinkle with salt and pepper. Roast them together for 25-30 minutes. Make sure the jalapenos get a good char on them. Remove both from oven and let cool. Once jalapenos are cooled, remove skins, cut in half and discard the seeds. Chop into small pieces. Take care when handling jalapenos not to touch your eyes, or wear food grade rubber gloves.

In a large bowl, crumble the feta. Add chopped jalapenos, the zest of half a lemon, and the juice of half a lemon. Squeeze the roasted garlic out of the bulb directly into the feta and mash with a fork. Taste the feta and season with salt and pepper.

To Make Tomatoes:

  • 4 Tomatoes
  • 1 Cup Cooked Meat (I had leftover roasted pork tenderloin that I chopped, but ground beef or chicken would be good too!)
  • 1 Cup Crazy Feta

Preheat oven to 400°

Cut the tops off the tomatoes and scoop out the seeds. Add a quarter of the cooked meat to the tomatoes and then top each with a quarter of the crazy feta. Bake for 30 minutes until the tops are golden brown and the tomatoes are soft.

These were incredibly good and I think I need more jalapenos for lunch tomorrow. 🙂


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