Chilies With Corn Tamale Filling Recipe

Name: Chilies With Corn Tamale Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup cornmeal; 1/2 cup milk; 6 tablespoons butter or margarine; 1 cup fresh or frozen corn kernels; 1/2 cup chopped red bell pepper; 1 fresh jalapeno chili, stemmed, seeded, and chopped; 1 1/2 cups (6 oz.) shredded jack cheese; 1/3 cup chopped fresh cilantro; Salt and pepper; 8 fresh poblano chilies (2 lb. total; also called pasillas); 3/4 cup chopped onion; 1 can (4 oz.) chopped green chilies; 1/2 cup half-and-half (light cream)

Servings: persons

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

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 jalapeno 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 until just cool to touch. Season to taste with salt and pepper.
3
About 1/2 inch below stems, cut tops crosswise off poblanos; save tops. With a fork, scrape out and discard seeds and pith. Holding a chili upright, spoon in cornmeal mixture, pushing gently with spoon and shaking gently to fill chili to rim. Replace poblano tops and secure with toothpicks.
4
Lay poblanos on their sides in a shallow 10- by 15-inch casserole. Cover tightly with foil and bake in a 375u00b0 oven until chilies are tender when pierced, 40 to 45 minutes.
5
Meanwhile, in a 1- to 2-quart pan over medium heat, frequently stir onion in remaining butter until limp, 8 to 10 minutes. Add canned chilies, remaining 1/2 cup corn, remaining 3/4 cup cheese, and half-and-half; stir until cheese melts, 1 to 2 minutes.
6
Remove toothpicks from poblanos and spoon sauce over chilies. Add salt and pepper to taste.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup cornmeal, 1/2 cup milk, 6 tablespoons butter or margarine, 1 cup fresh or frozen corn kernels, and more.

Yes, Chilies With Corn Tamale Filling falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilies With Corn Tamale Filling

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