Snappy Stuffed Tomatillos |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A colorful, cheesy appetizer from Betty Crocker's Southwest Cooking. Ingredients:
20 tomatillos (or can use cherry tomatoes) |
2/3 cup cheddar cheese, shredded |
1/2 cup whole kernel corn |
6 ounces cream cheese, softened |
2 green onions, sliced (with tops) |
1 teaspoon ground red chili pepper |
ground red chili pepper (for garnish) |
Directions:
1. Cut a thin slice from stem ends of tomatillos. Remove pulp and seeds with melon baller or small spoon. Blot the insides of each with a paper towel. (Thanks to Hokieslady for the tip! :)).
2. Mix cheddar cheese, corn, cream cheese, onions and 1 teaspoon of ground red chiles.
3. Fill tomatillos with cheese mixture.
4. Sprinkle with ground red chiles.
5. Cover and refrigerate until serving time.
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