Recipe by Desertfanny
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.
Top Review by NoeleenCleary
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.
- 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
Directions See How It's Made
- 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.