Snappy Stuffed Tomatillos

* Exported from MasterCook *

SNAPPY STUFFED TOMATILLOS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Mexican Ethnic
Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 Tomatillos or cherry
-tomatoes (1-1/4 to 1-1/2
-inches in diameter)
2/3 c Shredded cheddar cheese
1/2 c Whole kernel corn
2 pk (3 ounce each) cream
-Cheese, softened
2 Green onions (with tops),
-sliced
1 t Ground red chilies
Ground red chilies

Tomatillos keep in the refrigerator as long as 2 or 3
weeks, so you. Cut 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 teaspoon 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;
55 CALORIES PER APPETIZER. With more people
discovering the zesty food of the Southwest every day,
tomatillos are becoming popular throughout the
country. These tangy fruits grow in papery husks that
are easily peeled away, revealing the bright green,
sticky skins.



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