Chilies with Corn Tamale Filling

Chilies with Corn Tamale Filling
Photo by James Carrier

Ingredients

  • 1/3 cup chopped fresh cilantro
  • Salt and pepper
  • ½ cup chopped red bell pepper
  • ¾ cup cornmeal
  • ½ cup half-and-half (light cream)
  • 1 can (4 oz.) chopped green chilies
  • 1 can (4 oz.) chopped green chilies
  • + 19 more ingredients
    • 1 fresh jalapeño chili, stemmed, seeded, and chopped
    • 1 ½ cups (6 oz.) shredded jack cheese
    • ½ cup half-and-half (light cream)
    • ¾ cup chopped onion
    • 6 tablespoons butter or margarine
    • 1 cup fresh or frozen corn kernels
    • 6 tablespoons butter or margarine
    • 1 fresh jalapeño chili, stemmed, seeded, and chopped
    • 1/3 cup chopped fresh cilantro
    • ¾ cup cornmeal
    • ½ cup chopped red bell pepper
    • 1 cup fresh or frozen corn kernels
    • ¾ cup chopped onion
    • ½ cup milk
    • 1 ½ cups (6 oz.) shredded jack cheese
    • 8 fresh poblano chilies (2 lb. total; also called pasillas)
    • 8 fresh poblano chilies (2 lb. total; also called pasillas)
    • ½ cup milk
    • Salt and pepper

1. In a 2- to 3-quart pan over medium-high heat, stir cornmeal, 1 1/2 cups water, milk, 3 tablespoons butter, 1/2 cup corn, red bell pepper, and jalapeño until mixture bubbles and cornmeal no longer feels gritty, about 5 minutes.2. Stir 3/4 cup cheese and cilantro into cornmeal mixture. Let stand...

View full recipe at My Recipes

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