Gallery

Recipe Summary test

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut off the stem ends of the tomatoes and discard. Using a paring knife, remove the seeds and discard; place the tomatoes cut side down on paper towels to drain.

    Advertisement
  • Meanwhile, in a heavy skillet, over medium heat, cook the bacon until crisp. Drain on a paper-towel-lined plate, then finely chop.

  • Stir together the mayonnaise and chipotle and spoon into a resealable bag. Cut off the tip of one corner.

  • Place the tomatoes cut side up on a platter and press some romaine inside each tomato; sprinkle with salt. Pipe some chipotle mayo over the romaine and top with bacon.

Advertisement