Prep 10 mins
Cook 40 mins
This is a cross between tamales and rellenos. Low in fat and baked not fried and no lard. This is an original recipe I have developed in my kitchen. My husband is my Guinna pig. He pronounced this one outstanding. It's easy to prepare can be ready to eat in 1 hour.
- 3 ears fresh corn
- 3⁄4 cup cornmeal
- 3⁄4 teaspoon salt
- 1 1⁄2 tablespoons sugar
- 1 1⁄4 teaspoons baking powder
- 1⁄2 cup chicken broth
- 2 tablespoons oil, divided
- 8 ounces monterey jack cheese
- 2 (4 ounce) cans whole green chilies
- Preheat oven 350* Spray oil a 8"x8"x2" pan. Cut corn off the cob. Combine; corn, cornmeal, sugar, salt, baking powder, 1 T oil, in food processor. Process until well combined, add enough chicken broth to make a spreadable paste>>>not too soupy, it should hold it's shape and spread easily. Spread 1/2 in prepared pan.
- Cut cheese into 1/2" sticks. Stuff each chili with a stick of cheese. Lay stuffed chilies side by side on the corn masa. Spread remaining corn masa over the chilies. Drizzle with 1T oil, cover and bake 30 to 40 minutes. In the last 10 minutes uncover and if you wish sprinkle with additional cheese.
I reserve the right to adjust the rating on this. I was out of my comfort zone as we don't do much in the way of low-fat. I also couldn't find cans of whole green chilis. I made the recipe as directed except had to use green chilis prepared myself. It was a little dry/mealy and I will probably add a little more liquid or fat next time, but I will try this again. The flavor was nice. :) Made for PAC Fall 2008 and will try this again with a few adjustments.
I don't usually try recipes that haven't gotten good reviews but I thought I'd give this a shot. I didn't have fresh corn so I used frozen (thawed) instead and I had some fresh green chilies so I used those instead of canned. I liked the flavor but my DH said the cornmeal texture wasn't his favorite. I think next time I may add more liquid. Still, very edible and I plan on making this again.