Featured Recipes: Stuffed Tomatillos

From the recipe archives of Diabetes Self-Management Magazine.


Preparation time: 25 minutes


  • 10 tomatillos or large cherry tomatoes (1 ½ inches in diameter)
  • 1/3 cup shredded, low-fat Cheddar cheese
  • 1/3 cup frozen whole kernel corn, thawed
  • 3 ounces Neufchâtel cheese, softened
  • 1 green onion, sliced
  • ½ teaspoon ground red chilies
  • Chopped parsley


Cut the tops off the tomatillos or cherry tomatoes and scoop out the center. Mix together cheese, corn, Neufchâtel cheese, onions, and ground red chilies. Stuff each tomatillo or cherry tomato with cheese mixture. Cover and refrigerate until serving time. Garnish with chopped parsley.

Nutrition Facts

Yield: 5 servings
Serving Size: 2 tomatillos

Per Serving:
  Calories: 90
  Carbohydrate: 7 g
  Protein: 4 g
  Fat: 5 g
  Saturated fat: 3 g
  Sodium: 117 mg
  Fiber: 2 g
  Exchanges per serving: ½ starch, 1 fat
  Carbohydrate choices: ½

This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.

Reprinted with permission from Diabetes Self-Management. © 2008 R.A. Rapaport Publishing, Inc. Visit us at DiabetesSelfManagement.com.