Cream corn and cheese tamale filling
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Corn kernels |
| ⅓ | cup | Finely chopped onion |
| 1 | Jalapeno chile pepper; stem and mince | |
| 1½ | cup | Queso asadero; grated |
| 2 | tablespoons | Heavy cream |
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: 68½ cals, 4½ g fat (57⅗% cff) (1995) ISBN 0-8118-0475-5 Chronicle Books, San Fran Recipe by: Vegetarian Table: Mexico / Victoria Wise Posted to MC-Recipe Digest V1 #924 by KitPATh <phannema@...> on Nov 25, 1997
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