Snappy Stuffed Tomatillos
Yield
20 servingsPrep
20 minCook
0 minReady
2 hrsLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | each |
tomatillos
or cherry tomatoes |
|
| ⅔ | cup |
cheddar cheese
shredded |
|
| ½ | cup |
corn kernels, canned
whole |
|
| 6 | ounces |
cream cheese
softened |
|
| 2 | each |
scallions, spring or green onions
with tops, sliced |
|
| 1 | teaspoon |
red chili peppers
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | each |
tomatillos
or cherry tomatoes |
|
| 158 | ml |
cheddar cheese
shredded |
|
| 118 | ml |
corn kernels, canned
whole |
|
| 173.4 | ml/g |
cream cheese
softened |
|
| 2 | each |
scallions, spring or green onions
with tops, sliced |
|
| 5 | ml |
red chili peppers
ground |
|
Directions
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.
