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 courtesy of Back of the Box Recipes. Home Page

This recipe displayed with permission from General Mills, Inc.