Grilled Chile-Corn Tomatoes

  • Prep 35 min
  • Total 0 min
  • Ingredients 5
  • Servings 4

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

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
160
Calories from Fat
50
% Daily Value
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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