Snappy Stuffed Tomatillos

A colorful, cheesy appetizer from Betty Crocker's Southwest Cooking. Posted for Zaar World Tour 5.

• Ready In: 20 mins
• Yields: 20 appetizers

Ingredients

• 20  tomatillos (or can use cherry tomatoes)
• 2⁄3 cup cheddar cheese, shredded
• 1⁄2 cup whole kernel corn
• 6  ounces cream cheese, softened
• 2  green onions, sliced (with tops)
• 1  teaspoon  ground red chili pepper
•  ground red chili pepper (for garnish)

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.