Snappy Stuffed Tomatillos Food

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F.
• Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

SNAPPY STUFFED TOMATILLOS

Steps:

• Cut a thin slice from stem ends of tomatillos. Remove pulp and seeds with melon baller or small spoon. Blot the insides of each with a paper towel. (Thanks to Hokieslady for the tip! :)).
• Mix cheddar cheese, corn, cream cheese, onions and 1 teaspoon of ground red chiles.
• Fill tomatillos with cheese mixture.
• Sprinkle with ground red chiles.
• Cover and refrigerate until serving time.

TOMATILLOS FRITOS (FRIED GREEN TOMATILLOS)

Steps:

• Remove the papery husks and stems from the tomatillos. Under warm running water. gently rub the tomatillos using your fingers to remove the sticky residue. Pat dry. Cut up into 1/4" slices.
• In skillet heat the oil.
• In a non-reactive shallow dish, mix together the milk, egg, lemon juice and Tabasco sauce. Soak the tomatillo slices in the milk mixture for about 30 minutes.
• On a piece of waxed paper, stir together the flour, semolina meal (or cornmeal), salt and pepper. Set aside.
• Remove one slice of tomatillo from the milk mixture then dredge each tomatillo slice into the flour, shaking off any excess flour.
• Heat a castiron skillet to medium-high and add oil or lard. Fry the slices on each side for 5 minutes or until crispy. Do not crowd the tomatillos.
• Transfer to paper towels to soak up the grease.
• Season with salt and pepper to taste. Garnish with fresh minced cilantro if desired. Serve warm.
• Servings are approximate.