Snappy Stuffed Tomatillos Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
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 package: , (3 ounce each) cream Cheese, softened
2: Green onions, (with tops), sliced
1 tsp: Ground red chilies,
Ground red chilies,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp