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Snappy Stuffed Tomatillos

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“A colorful, cheesy appetizer from Betty Crocker's Southwest Cooking. Posted for Zaar World Tour 5.”
READY IN:
20mins
YIELD:
20 appetizers
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut a thin slice from stem ends of tomatillos. Remove pulp and seeds with melon baller or small spoon. Blot the insides of each with a paper towel. (Thanks to Hokieslady for the tip! :)).
  2. Mix cheddar cheese, corn, cream cheese, onions and 1 teaspoon of ground red chiles.
  3. Fill tomatillos with cheese mixture.
  4. Sprinkle with ground red chiles.
  5. Cover and refrigerate until serving time.

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