| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 6 |
|
Frozen chicken or beef tamales; (4-ounce) |
| 1 |
pk |
Frozen white or yellow corn; (unthawed) |
|
|
; (10-ounce) |
| 1 |
cn |
Diced mild green chilies; (4-ounce) |
| 3 |
|
Green onions; chopped |
| 1 |
c |
Chopped fresh cilantro |
| 1 |
c |
Whipping cream |
| 1 |
cn |
Salsa verde; (7-ounce) |
| 1 1/2 |
ts |
Chili powder |
| 1 |
ts |
Ground cumin |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 2 |
c |
Grated Monterey Jack cheese |
|
|
Avocado wedges |
|
|
Additional salsa verde; (optional) |
INSTRUCTIONS
Preheat oven to 375F. Place frozen tamales in microwave and cook on
high until thawed, about 5 minutes. Remove husks. Cut tamales in half
lengthwise. Place in single layer in 10-inch-diameter glass pie dish.
Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro.
Whisk cream, salsa verde, chili powder, cumin, salt and pepper in
medium bowl to blend. Drizzle over casserole. Sprinkle grated cheese
over top.
Bake casserole until heated through and bubbling, about 35 minutes.
Sprinkle with 1/2 cup cilantro. Serve with avocado and more salsa, if
desired.
Makes 4 Servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 860 Calories (kcal); 89g Total Fat; (90% calories from
fat); 7g Protein; 14g Carbohydrate; 326mg Cholesterol; 680mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
18 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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