Pimiento Cheese–Stuffed Tomatoes
 
MAKES 10 TO 15
Ingredients
  • 1 (8-ounce) block sharp Cheddar cheese, shredded
  • 1 (8-ounce) block Monterey Jack cheese, shredded
  • 1 (4-ounce) jars diced pimientos, drained
  • 1¼ cups mayonnaise
  • ½ cup chopped toasted pecans
  • 2 tablespoons dill pickle relish
  • 1 teaspoon sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 2 (1-pound) containers Campari tomatoes
Instructions
  1. In a medium bowl, combine cheeses, pimientos, mayonnaise, pecans, dill pickle relish, sugar, garlic powder, and pepper, stirring to combine well.
  2. Using a serrated knife, cut a thin slice off bottoms of tomatoes to create a level base. Cut tops from tomatoes. Using a melon baller, remove pulp, leaving shells intact. Turn tomatoes upside down on paper towels to drain for 10 minutes. To serve, spoon pimiento cheese into tomato shells.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/pimiento-cheese-stuffed-tomatoes/