Unless you are of Hispanic heritage, I’ll bet you’ve looked at tomatillos in the produce aisle and thought they looked (and sounded) like little tomatoes, but wondered what to do with them other than knowing they were the basic component of salsa verde.
Well, friends, you are correct – that’s what they are. But, they are more than that!
Remove the husks and they look like little, green tomatoes. Usually they are cooked but they can be eaten raw!
These little cuties are stuffed with our favorite southwestern fillings and you can make them as hot as you’d like because by adding a small dollop of crème fraiche to the top, the heat will dissipate quickly – just in time for you to reach for another one!
You can make them prettier by cutting the top edges in points or a scallop shape or even use cherry tomatoes (yes, I’m thinking ahead to a Christmas appetizer platter already). Line the plate with dried corn husks (the ones you use for your home made tamales!!) and enjoy – perhaps with an ice cold Mexican beer and settle in for the game!
Stuffed Tomatillos with Crème Fraiche
- 20 tomatillos (or cherry tomatoes or mixture) about 1-1/4″ – 1-1/2″ in diameter)
- 1/2 c shredded cheddar or 3 cheese blend
- 1/2 c whole kernel corn (fresh or canned – if canned, drained well & blotted dry)
- 2 3 oz pkgs. cream cheese, softened to room temperature, and stirred until smooth
- 2 medium green onions, sliced (about 2 Tbsp.)
- 1 tsp. ground red chilies or fresh chili powder
- 1/2 pint crème fraiche
- Additional ground red chilies, chili powder, hot paprika and/or sliced green onions for garnish
Husk and cut a very thin slice from stem ends of tomatillos (or cherry tomatoes) so they stand straight.. Remove pulp and seeds with small end of melon baller or spoon. Turn over on paper towels to drain.
Combine cheese, corn, cream cheese, onions and ground red chilies until well mixed. With small spoon, fill each tomatillo, mounding slightly on top. Sprinkle with additional ground red chilies or chili powder or hot paprika and/or additional sliced green onions if desired and top with small dollop of crème fraiche.
Optionally, once tomatillos are filled, top with small dollop of crème fresh and garnish as above.