| 1 | Tomatillos keep in the refrigerator as long as 2 or 3 weeks, so you. |
| 2 | Cut thin slice from stem ends of tomatillos. |
| 3 | Remove pulp and seeds with melon baller or spoon. |
| 4 | Mix cheddar cheese, corn, cream cheese, onions and 1 teaspoon ground red chilies. |
| 5 | Fill tomatillos with cheese mixture. |
| 6 | Sprinkle with ground red chilies. |
| 7 | Cover and refrigerate until serving time. |
| 8 | Garnish with cilantro and green onions if desired. |
| 9 | 20 appetizers; 55 calories per appetizer. |
| 10 | With more people discovering the zesty food of the southwest every day, tomatillos are becoming popular throughout the country. |
| 11 | These tangy fruits grow in papery husks that are easily peeled away, revealing the bright green, sticky skins. |
