Chile-Cheese Stuffed Tomatoes

4 medium tomatoes
1/2 c. sour cream
2 tsp. flour
1 tbsp. chopped green onion
1/2 c. shredded Cheddar cheese
3 tbsp. canned green chiles, drained

Cut tomatoes in half, horizontally; scoop out pulp, leaving shells intact. Discard pulp.
Place shells upside down on paper towels to drain.

Combine sour cream and rest of ingredients and spoon into tomatoes.

Place in a greased 13 x 9 pan.

Broil 5 1/2" from heat 4 minutes or until thoroughly heated.