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Snappy stuffed tomatillos

Yield: 20 servings

Ingredients:

• 20 Tomatillos or cherry -Cheese softened -tomatoes (1-1/4 to 1-1/2 2 Green onions (with tops) -inches in diameter) -sliced
• 2/3 c Shredded cheddar cheese 1 ts Ground red chilies
• 1/2 c Whole kernel corn Ground red chilies
• 2 pk (3 ounce each) cream

Instructions:

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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