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Cheesy Chile Roasted Cherry Tomatoes

Cheesy Chile Roasted Cherry Tomatoes

Cheesy Chile Roasted Cherry Tomatoes – a super easy, tasty little appetizer. Just 4 ingredients, pop them in the oven and you have an elegant appetizer or side dish.

This little appetizer is another of my favorites. Just cut the cherry tomatoes in half and top with pepper jack cheese, pesto, and a bit of green chile. I actually made this in my toaster oven. Then I ate them for lunch.

One thing to watch out for – make sure they don’t touch. When they start to cool, the cheese will stick them together if they’re touching. Then when you pull them apart, the cheese could pull off. I made these with and without the chile. It’s good without the chile, but much better with. Just the right amount of seasoning, cheese, and chile heat. I used 505 Sweet ‘N Spicy Salsa, though diced green chile works just as well.

Ideally you’ll want to pop them in the oven 10 minutes before serving so you can serve them hot, but you can also nuke them for 30 seconds after they’ve cooled off. Hope you like these as much as I do!

Cheesy Chile Roasted Cherry Tomatoes
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 8 cherry tomatoes
  • 1 slice pepper jack cheese
  • pesto
  • green chile
  • salt
Instructions
  1. Preheat oven to 450 degrees.
  2. Cut the cherry tomatoes in half so the cut half faces upward. You might have to cut a bit off each bottom so they don't roll over. Place them in a baking dish. Sprinkle lightly with salt.
  3. Cut the pepper jack cheese into 16 squares (4x4 grid).
  4. Spread a bit of pesto on each square, then placing it on a tomato half. Top each with just a bit of green chile. Make sure they don't touch or the cheese might fuse them together.
  5. Bake for 8 minutes.
Notes
Commentary:
This little appetizer is another of my favorites. Just cut the cherry tomatoes in half and top with pepper jack cheese, pesto, and a bit of green chile. I actually made this in my toaster oven. Then I ate them for lunch.

One thing to watch out for - make sure they don't touch. When they start to cool, the cheese will stick them together if they're touching. Then when you pull them apart, the cheese could pull off. I made these with and without the chile. It's good without the chile, but much better with. Just the right amount of seasoning, cheese, and chile heat. I used 505 Sweet 'N Spicy Salsa, though diced green chile works just as well.

Ideally you'll want to pop them in the oven 10 minutes before serving so you can serve them hot, but you can also nuke them for 30 seconds after they've cooled off. Hope you like these as much as I do!

 

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