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home > recipes > vegetables > snappy stuffed tomatillos
Serves 20. 20 Tomatillos or cherry tomatoes (1-1/4 to 1-1/2 inches in diameter) 2/3 cup Shredded cheddar cheese 1/2 cup Whole kernel corn 2 pack (3 ounce each) cream cheese, softened 2 Green onions (with tops), sliced 1 tsp 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.

Snappy Stuffed Tomatillos


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list all recipes for VEGETABLES (485)
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keyword: snappy
keyword: stuffed
keyword: tomatillos
ethnicity: mexican
recipes for vegetables
recipes by brogan
Email Address:
(posted April 11, 2005)

Serves 20.

20 Tomatillos or
cherry tomatoes (1-1/4 to 1-1/2 inches in diameter)
2/3 cup Shredded
cheddar
cheese
1/2 cup Whole kernel
corn
2 pack (3 ounce each)
cream cheese, softened
2
Green onions (with tops), sliced
1 tsp 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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