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Chilies With Corn Tamale Filling

        

    3/4 c  cornmeal

    1/2 c  milk

      6 T  butter,or margarine

      1 c  fresh (or corn kernels)

           -Frozen

    1/2 c  red bell pepper,chopped

      1    fresh jalapeno chili

           -stemmed seeded

           chopped

  1 1/2 c  jack cheese,6 oz.

    1/3 c  fresh cilantro,chopped

           salt and pepper

      8    fresh poblano chilies,(2

           -lb. total; also

           called pasillas)

    3/4 c  onion,chopped

      1 cn chopped green chilies,4 oz.

    1/2 c  half-and-half,(light cream)

1. In a 2- to 3-quart pan over medium-high heat, stir cornmeal, 1

1/2 cups water, milk, 3 tablespoons butter, 1/2 cup corn, red bell

pepper, and jalapeno until mixture bubbles and cornmeal no longer feels

gritty, about 5 minutes.

 

2. Stir 3/4 cup cheese and cilantro into cornmeal mixture. Let stand

until just cool 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 discard seeds and pith. Holding a

chili upright, spoon in cornmeal mixture, 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 until chilies

are tender when pierced, 40 to 45 minutes.

 

5. Meanwhile, in a 1- to 2-quart pan over medium heat, frequently stir

onion in remaining butter until limp, 8 to 10 minutes. Add canned

chilies, remaining 1/2 cup corn, remaining 3/4 cup cheese, and half-and-

half; stir until cheese melts, 1 to 2 minutes.

 

6. Remove toothpicks from poblanos and spoon sauce over chilies. Add

salt and pepper to taste.







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