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    Corny Stuffed Tomatoes

    20 cherry tomatoes or tomatillos (1 1/4 to 1 1/2 inches in diameter)
    2/3 cup shredded Colby-Monterey Jack cheese
    1/2 cup whole kernel corn
    2 packages (3 ounces each) cream cheese, softened
    2 medium green onions, sliced (2 tablespoons)
    1/2 teaspoon chili powder

    Cut thin slice from stem ends of tomatoes. Remove pulp and seeds with spoon or melon baller.

    Mix remaining ingredients. Fill tomatoes with cheese mixture. Store covered in refrigerator.

    Makes 10 servings

    This recipe displayed with permission from General Mills, Inc.
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