Grilled Chile-Corn Tomatoes

Grill tomatoes with a little heat…chiles that is.

  • prep time 35 min
  • total time
  • ingredients 5
  • servings 4

Ingredients

1
(10-oz.) pkg. Green Giant® Frozen Shoepeg White Corn in Butter Sauce
4
large tomatoes
1
(4.5-oz.) can Old El Paso® Chopped Green Chiles
1
oz. (1/4 cup) finely shredded Cheddar cheese
1/4
cup crushed corn chips or tortilla chips
  • 1 Heat grill. Prepare corn as directed on package using microwave directions.
  • 2 Meanwhile, with sharp knife, cut off top 1/3 of each tomato; reserve for another use. Remove seeds, juice and pulp with spoon; discard.
  • 3 In medium bowl, combine cooked corn, chiles and cheese; mix well. Spoon about 1/2 cup mixture into each tomato shell. Top each with crushed chips.
  • 4 When ready to grill, place tomatoes on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until filling is hot.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/4 of Recipe
    Calories
    160
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    400mg
    400%;
    Total Carbohydrate
    21g
    21%
    (Dietary Fiber
    4g
    4%
      Sugars
    5g
    5%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    25%;
    Calcium
    10%;
    Iron
    6%;
    Exchanges:
    1 Starch; 1 Vegetable; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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