Glorys® Tomato, Roasted Jalapeño, & Avocado Poppers

Soak 4-inch toothpicks in water before grilling – at least 30 minutes.

Prepare the grill for direct cooking over high heat (450°-550° F).

Brush the cooking grates clean. Grill the jalapeño over direct high heat with the lid closed as much as possible, until the skin is blackened and blistered all over, 5-8 minutes, turning once or twice. Set aside to cool. Remove and discard the stem and seeds, and then mince the jalapeño.

Reduce the temperature of the grill to low heat (250°-350° F).

Rinse the NatureSweet® Glorys® tomatoes. Using a paring knife, gently core and seed tomatoes, reserving the pulp and seeds.

In a medium bowl, using the back of a fork, mash the cheese, avocado, jalapeño, garlic, pepper and reserved tomato pulp and seeds. Generously stuff each hollowed-out tomato with the mixture.

Double-skewer two tomatoes on 4-inch toothpicks. Grill the tomatoes over direct low heat, with lid closed as much as possible, until the tomatoes start to bubble around the base (4-6 minutes) without turning. Using tongs, carefully remove the tomatoes from the grill and serve warm.