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
Preparation
Heat grill. Prepare corn as directed on package using microwave directions.
Meanwhile, with sharp knife, cut off top 1/3 of each tomato; reserve for another use. Remove seeds, juice and pulp with spoon; discard.
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.
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.
