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

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