1/2 stick butter
2 tbsp. minced onions
1 tsp. ground cumin
1 tbsp. chili powder
1/8 tsp. cayenne pepper
3/4 c. chicken broth
1/2 c. sliced black olives
8 oz. cornbread stuffing mix
1 1/2 c. shredded Monterey Jack cheese (divided)
4 lg. or 6 med. tomatoes

In a skillet melt butter and add onions, cumin, chili powder and cayenne pepper. Cook briefly and add chicken broth. Stir in olives and stuffing mix. Remove from heat and stir in 1 cup of shredded cheese.

Slice tops off tomatoes. Scoop out centers, leaving 1/4 inch shells. Reserve centers for another use. Fill each tomato with cornbread stuffing and place in a greased baking dish. Bake covered in a preheated 350 degree oven for about 25 minutes. Sprinkle remaining cheese on top and bake uncovered another minute or until cheese begins to melt.