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Snappy Stuffed Tomatillos

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Submitted by brandyjomullins

YIELD

20 servings

PREP

20 min

COOK

0 min

READY

2 hrs

Ingredients

20 2E+1
EACH EACH TOMATILLOS
or cherry tomatoes
158
CUP ML CHEDDAR CHEESE
shredded
½ 118
CUP ML CORN KERNELS, CANNED
whole
6 173.4
OUNCES ML/G CREAM CHEESE
softened
2 2
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
with tops, sliced
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 60 70% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 62mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 4% Vitamin C 7%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 
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