Cut Cone shaped core from stem end of tomatoes. Spoon out centers. drain upside down on paper towel.
Cut up cream cheese in medium sized bowl. Add cheddar, milk, garlic, cumin, red pepper, salt and black pepper. Mash with fork until well blended. Spoon into pastry bag.
Pipe cheddar filling into tomatoes. Refrigerate at least 30 minutes before serving.
Originally Submitted
4/23/2009
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