Snappy stuffed tomatillos
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | eaches | Tomatillos or cherry tomatoes (1-1/4 to 1-1/2 inches in diameter) |
| ⅔ | cup | Shredded Cheddar cheese |
| ½ | cup | Whole kernel corn |
| 2 | eaches | Packages (3 ounces each) cream cheese, softened |
| 2 | eaches | Green onions (with tops) sliced |
| 1 | teaspoon | Ground red chilies |
| Ground red chilies | ||
Directions
Cut a thin slice from stem ends of tomatillos. Remove pulp and seeds with melon baller or spoon. Mix Cheddar cheese, corn, cream cheese, onions and 1 tsp. ground red chilies. Fill tomatillos with cheese mixture. Sprinkle with ground red chilies. Cover and refrigerate until serving time. Garnish with cilantro and green onions if desired. 20 appetizers. From: Betty Crocker's Low-Calorie Cooking Shared By: Pat Stockett
Submitted By PAT STOCKETT On 10-20-94