Snappy Stuffed Tomatillos

20 Tomatillos or cherry

-tomatoes (1-1/4 to 1-1/2 -inches in diameter) 2/3 c Shredded cheddar cheese

1/2 c Whole kernel corn

2 pk (3 ounce each) cream

-Cheese, softened 2 Green onions (with tops),

-sliced 1 ts Ground red chilies

Ground red chilies 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.