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Рецепт Chilies With Corn Tamale Filling Kristen Farrar Davis
by Global Cookbook

Chilies With Corn Tamale Filling Kristen Farrar Davis
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Ингредиенты

  • 3/4 c. cornmeal
  • 1/2 c. lowfat milk
  • 6 Tbsp. butter or possibly margarine
  • 1 c. fresh or possibly frzn corn kernels
  • 1/2 c. red bell pepper minced
  • 1 x fresh jalapeno chili stemmed seeded minced
  • 1 1/2 c. jack cheese 6 ounce.
  • 1/3 c. fresh cilantro minced salt and pepper
  • 8 x fresh poblano chilies (2 pound total, also called pasillas)
  • 3/4 c. onion minced
  • 1 can minced green chilies 4 ounce.
  • 1/2 c. half-and-half (light cream)

Инструкции

  1. In a 2- to 3-qt pan over medium-high heat, stir cornmeal, 1 1/2 c. water, lowfat milk, 3 Tbsp. butter, 1/2 c. corn, red bell pepper, and jalapeno till mix bubbles and cornmeal no longer feels gritty, about 5 min.
  2. Stir 3/4 c. cheese and cilantro into cornmeal mix. Let stand till just cold 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 throw away seeds and pith. Holding a chili upright, spoon in cornmeal mix, 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 375 [degrees] oven till chilies are tender when pierced, 40 to 45 min.
  5. Meanwhile, in a 1- to 2-qt pan over medium heat, frequently stir onion in remaining butter till limp, 8 to 10 min. Add in canned chilies, remaining 1/2 c. corn, remaining 3/4 c. cheese, and half-and-half; stir till cheese melts, 1 to 2 min.
  6. Remove toothpicks from poblanos and spoon sauce over chilies. Add in salt and pepper to taste.
  7. Sunset's Centennial cook-off.CHILIES* BEST-OF-CATEGORY* Kristen Farrar Davis, California
  8. "I used to be a vegetarian," says Farrar, a plant pathologist at the University of California at Davis, "and I was looking for a quick way to do something similar to tamales without messing with the cornhusks. I decided to make a pseudo-tamale mix and stuff it in poblanos, the largest chili I could find which was fairly mild." The delicious result is a cross between chiles rellenos and a Mexican-style polenta.
  9. PREP AND COOK TIME: About 1 1/4 hrs* 4 serings
  10. NOTES: Chilies which are straight are easiest to fill. Serve with Spanish rice made from a mix or possibly favorite recipe.