Chilies with Corn Tamale Filling

Name: Chilies with Corn Tamale Filling
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 6 Tbsps butter or margarine; 177 milliliters cornmeal; 79 milliliters chopped fresh cilantro; 237 milliliters fresh or frozen corn kernels; 113 grams can chopped green chilies; 118 milliliters half-and-half (light cream); 170 grams 1/2 cups shredded jack cheese; 1 fresh jalapeño chili, stemmed, seeded, and chopped; 118 milliliters milk; 177 milliliters chopped onion; 8 fresh poblano chilies (2 lb. total; also called pasillas); 118 milliliters chopped red bell pepper; 4 servings Salt and pepper

Chilies with Corn Tamale Filling might be just the main course you are searching for. This recipe makes 4 servings with 589 calories, 19g of protein, and 37g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up onion, jalapeño chili, corn kernels, and a few other things to make it today. To use up the half & half you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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 jalapeo until mixture bubbles and cornmeal no longer feels gritty, about 5 minutes.

Ingredients you will need

Red Pepper

Cornmeal

Butter

Water

Corn

Milk

Equipment you will use

Frying Pan

Stir 3/4 cup cheese and cilantro into cornmeal mixture.

Ingredients you will need

Cilantro

Cornmeal

Cheese

Let stand until just cool to touch. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

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.

Ingredients you will need

Cornmeal

Poblano Pepper

Chili Pepper

Seeds

Equipment you will use

Toothpicks

Lay poblanos on their sides in a shallow 10- by 15-inch casserole. Cover tightly with foil and bake in a 375 oven until chilies are tender when pierced, 40 to 45 minutes.

Ingredients you will need

Poblano Pepper

Chili Pepper

Equipment you will use

Oven

Aluminum Foil

Meanwhile, in a 1- to 2-quart pan over medium heat, frequently stir onion in remaining butter until limp, 8 to 10 minutes.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chili Pepper

Cheese

Corn

Remove toothpicks from poblanos and spoon sauce over chilies.

Ingredients you will need

Poblano Pepper

Chili Pepper

Sauce

Equipment you will use

Toothpicks

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Equipment

Ingredients

Servings:

6Tbsps

butter or margarine 177milliliters

cornmeal 79milliliters

chopped fresh cilantro 237milliliters

fresh or frozen corn kernels 113grams

can chopped green chilies 118milliliters

half-and-half (light cream)170grams

1/2 cups shredded jack cheese 1

fresh jalapeño chili, stemmed, seeded, and chopped 118milliliters

milk 177milliliters

chopped onion 8

fresh poblano chilies (2 lb. total; also called pasillas)118milliliters

chopped red bell pepper 4servings

Salt and pepper

Recommended wine: Cava, Grenache, Shiraz

Chili on the menu? Try pairing with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Marques de Caceres Cava. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 16 dollars per bottle.

Marques de Caceres Cava

Pale straw color revived by fine bubbles. Bouquet of citrus fruits with notes of brioche. Charming and round in the mouth with a refreshing, balanced structure. Lively finish that highlights its fine bubbles.A refreshing aperitif, this Cava marries well with fish and seafood, pasta, rice, spicy dishes, Asian cuisine, and all types of desserts.