Tomatillos are skillet-cooked until tender and then baked into a casserole with corn, eggs and a tasty blend of sour cream and cheese.
What You Need
Original recipe yields 8 servings
5 tomatillo s, husked, cut into wedges
1 small onion, chopped
2 cloves garlic, minced
1/2 tsp. chili powder
4 egg yolk s, beaten
2 cups frozen whole kernel corn, thawed
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup cornmeal
1 cup KRAFT Shredded Cheddar Cheese
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Let's Make It
Cook first 4 ingredients in large nonstick skillet on medium heat 10 to 15 min. or until tomatillos are tender, stirring occasionally.
Mix egg yolks, corn, sour cream and cornmeal in large bowl until blended. Stir in tomatillo mixture and cheese. Pour into 1-1/2-qt. baking dish sprayed with cooking spray.
Bake 20 min. or until set. Let stand 10 min. before serving.
Garnish with chopped fresh cilantro before serving.
Tomatillos look like small green tomatoes with a papery husk or shade-like covering. Several are usually attached to a vine when purchased. Detach tomatillos from the vine and peel away the husks to reveal the fruit. Wash fruit in cold water, then slice or chop and use as directed in recipe.
For a spicier dish, add 1/2 tsp. ground red pepper (cayenne) with the chili powder.
How to Use Leftover Egg Whites
Store leftover egg whites in the refrigerator to use to make an omelet or scrambled eggs.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.