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Grilled Chile-Corn Tomatoes

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Grilled Chile-Corn Tomatoes
  • Prep 35 min
  • Total 0 min
  • Ingredients 5
  • Servings 4
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Grill tomatoes with a little heat…chiles that is.
Updated Mar 1, 2005

Ingredients

  • 1 (10-oz.) pkg. 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

Steps

  • 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

160 Calories, 6g Total Fat, 5g Protein, 21g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
160
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
3g
15%
Cholesterol
10mg
3%
Sodium
400mg
17%
Total Carbohydrate
21g
7%
Dietary Fiber
4g
16%
Sugars
5g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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