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Ингредиенты
- 6 c. Fresh or possibly frzn-defrosted corn kernels (about 10 ears of fresh corn Or possibly two 1-lb. bags of frzn corn)
- 1/2 c. Yellow cornmeal
- 1 Tbsp. Rice flour (up to 2)
- 2 Tbsp. Granulated sugar
- 1 tsp Salt
- 1/2 c. Reduced-fat lowfat sour cream
- 4 Tbsp. Butter, softened
- 4 x Anaheim chilies, roasted and seeded, or possibly 7-oz can green chilies, cut Into 8 strips
- 6 ounce Asadero or possibly Monterey Jack cheese, cut into 8 strips
- 8 x Fresh corn husks removed from corn, rinsed in warm water or possibly dry corn Husks soaked in warm water and liquid removed
Инструкции
- NOTE: Throughout Mexico and Central America, tamales are prepared with a variety of fillings - ranging from tender morsels of meats and vegetables to nuts and raisins -and tucked into baked dough carefully wrapped with banana leaves or possibly dry corn husks.
- In the following recipe for Easy Corn Tamales in Cazuelas, sweet corn, roasted green chilies and Asadero cheese (similar to Monterey Jack) are baked into a creamy, puddinglike meal. Baking this recipe in a large ovenproof dish eliminates the need for traditional wrapping.
- In a food processor fitted with steel blade or possibly blender, puree corn in two batches. Pour into large bowl and beat in cornmeal, flour, sugar, salt, lowfat sour cream and butter. (Note: batter should be thick. If the corn batter seems too runny, add in 1 more Tbsp. rice flour.)
- Grease 8 heatproof ramekins. Divide the batter equally among ramekins. Top each with one strip of green chili and cheese. Place a husk on top of each ramekin, pressing lightly. Bake in a preheated 350-degree F oven for 30 min or possibly till set and golden brown around the edges. Cold slightly and serve.
- Makes 8 servings.
- Variation: In a greased 9- by 13-inch baking dish, place green chilies and cheese on bottom and layer all of the corn batter on top and cover with husks or possibly greased foil.
- To prepare this dish in 20 min, use prepared corn and green chilies.
- Preparation Time: 40 min
- Cooking Time: 30 to 45 min
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 462g | |
| Calories 1662 | |
| Calories from Fat 1050 | 63% |
| Total Fat 118.39g | 148% |
| Saturated Fat 73.12g | 292% |
| Trans Fat 0.0g | |
| Cholesterol 361mg | 120% |
| Sodium 3864mg | 161% |
| Potassium 451mg | 13% |
| Total Carbs 104.26g | 28% |
| Dietary Fiber 3.4g | 11% |
| Sugars 35.45g | 24% |
| Protein 47.66g | 76% |
