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| Cream Corn And Cheese Tamale Filling Recipe |
Category: Ethnic / Mexican
Rating:
N/A
Servings: 12
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Ingredients
1 cup corn kernels
1/3 cup finely chopped onion
1 jalapeno chile pepper; stem and mince
1 1/2 cup queso asadero; grated
2 tablespoon heavy cream
Cooking Directions:
WHITE CHEESE, fresh, semi soft: Monterey jack, farmers, queso asadero, fresco. etc. CORN: 1 large ear yields 1 cup kernels.
Place all ingredients in a medium bowl and stir to mix. Use right away or store in the refrigerator overnight. Maximum: 24 hrs. MAKES 2 cups enough for 12 tamales.
FILLING ONLY: PER SERVING: 68.5 cals, 4.5 g fat (57.6% cff)
(1995) ISBN 0-8118-0475-5 Chronicle Books, San Fran
Recipe by: Vegetarian Table: Mexico / Victoria Wise
filledtort,mexican
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