Fresh Corn Green Chile Casserole |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
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:
1. 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.
2. 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.
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