Dive into fresh, ripe tomatoes with these recipes | Food and cooking
Hot-Cold Nacho Wreath MUST CREDIT: Photo by Goran Kosanovic for The Washington Post
2 or 3 medium hothouse tomatoes, diced
2 scallions, trimmed and cut into thin slices (white and light-green parts)
Juice of ½ lime, plus wedges for serving
1 tablespoon vegetable oil
8 ounces fresh chorizo sausage links, casings removed
2 poblano chili peppers, roasted and cut into ¼-inch dice (see note)
8 ounces regular or low-fat cream cheese, at room temperature (do not use nonfat)
10 ounces sturdy corn tortilla chips, preferably DIY (see related recipe)
1 (8-ounce) block Monterey Jack cheese, shredded (2 cups total)
1 (8-ounce) block colby or mild cheddar cheese, shredded (2 cups total)
1 cup regular or low-fat sour cream, plus more as needed (do not use nonfat)
1 to 2 cups shredded iceberg lettuce, for serving
Note: Roast the peppers on a baking sheet in a
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