Ingredients

4 Large Beefsteak Tomatoes

1/2 lb Chorizo, casings removed

2 Tbsp olive oil

1 Tbsp flour

1 cup milk

1 cup shredded cheddar

1/2 cup Parmigiano-Reggiano cheese

1 tsp salt

1/4 tsp cayenne pepper

2 cups cooked rice

1 cup broccoli florets cut into little pieces

1/2 cup bread crumbs (or panko)

Directions

Cut 1 inch off the top of each tomato and spoon out middle (resulting in tomato bowls)

Cook & break up chorizo in oil for about 7 mins

Transfer to bowl (including rendered fat)

In separate bowl, mix 1 Tbsp of rendered fat with bread crumbs for topping

Return another 1 Tbsp of rendered fat to the pot

Add in flour and cook stirring for 3 mins

Add in milk and cook stirring for 3 more mins

Stir in cheddar, parm-reggiano, salt, cayenne pepper, until smooth

Stir in rice, broccoli, and chorizo

Spoon filling into each tomato bowl

Top each with bread crumb topping

Bake at 400 for 25 minutes

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