Snappy Stuffed Tomatillos
Submitted by brandyjomullins
Hollowed tomatillos stuffed with cheddar, cream cheese, corn, and ground red chile. A no-cook Mexican-inspired appetizer you can prep ahead and serve cold.
YIELD
20 servingsPREP
20 minCOOK
0 minREADY
2 hrsThese little bites are the kind of appetizer that gets the party talking.
Tomatillos get hollowed out like tiny bowls, then packed with a filling of shredded cheddar, softened cream cheese, sweet corn kernels, green onions, and a kick of ground red chile.
No cooking required. Stuff them, chill them, and pull them out when guests arrive.
The tomatillo shell has a bright, tangy snap that cuts right through the rich, creamy filling.
Variations
- Use cherry tomatoes if you can’t find tomatillos. The flavor shifts sweeter, but the presentation is just as cute.
- Add diced pickled jalapenos to the filling for an extra layer of vinegary heat.
- Swap in pepper jack cheese for the cheddar if you want more spice running through the whole bite.
Pro Tips
- A melon baller is your best friend for scooping out the tomatillo pulp cleanly without tearing the walls.
- Make these the morning of your event so the flavors have time to meld in the fridge.
Ingredients
Directions
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.
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