Grilled spinach and pesto filled tomatoes

 
                 Grilled Spinach and Pesto Filled Tomatoes
 
 Recipe By     : Pillsbury, All-American Picnics & Barbecues/Bob b1744
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cheese                           Pesto
                 Side Dishes                      Spinach
                 Tomatoes                         Tried
                 Company Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      large         tomatoes
    9      ounce pkg     frozen spinach -- thawed, squeezed dry
      3/4  cup           Monterey jack cheese -- shredded
      1/3  cup           green onions -- sliced
    3      tablespoons   pesto sauce
 
 Grill Directions: Heat grill. Cut tomatoes in half crosswise. Hollow out
 tomato halves, leaving a 1/4" shell. Discard centers or use in soup. In
 medium bowl, combine spinach, 1/2 cup of the cheese, onions and pesto. Mix
 well. Spoon mixture into tomato halves.
 When ready to grill place filled tomatoes on gas grill over Medium-Low heat
 or on charcoal grill 4-6 inches from Medium-Low coals. Cook 20-30 minutes or
 until well heated. During last 1-2 minutes of cooking, sprinkle remaining 1/4
 cup cheese over top. Continue cooking until cheese is melted
 Oven Directions: Heat oven to 350 F. Prepare recipe as directed above. Place
 filled tomatoes in 12x8" (2 quart) baking dish. Bake at 350 F. for 20-30
 minutes or until well heated. Druing last 1-2 minutes of cooking, sprinkle
 remaining 1/4 cup cheese over tops. Continue cooking until cheese is melted. 
 
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 Serving Ideas : Serve with Polynesian Pork Kabobs. Cook together on grill.
 
 NOTES : Per serving; 260 cals., 21 g. fat, 15 mg. chol. Delicious ! Mine
 didn't take as long as time indicated.