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Cooked by: Chef / Last Modified: 7/24/2008 / Number of Servings: 20 |
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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.
| Ingredients:
2 sole
20 Tomatillos
326/625 Pound(s) flour
2/3 Cup(s) Shredded cheddar cheese
1/6 Ounce(s) salt
1/2 Cup(s) Whole kernel corn
1/2 pepper
2 Package(s) (3oz) Cream Cheese, softened
2 egg
2 Green onions (with tops)
3 bread crumbs
1 Teaspoon(s) Ground red chilies
163/2500 Pound(s) butter |
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