Recipe(tried): Corn and Green Chili Tamale Casserole, Pico de Gallo, Refried Beans, and Apple, Orange, and Banana Salad
MenusIt seems many of us were thinking Mexican food for dinner this last weekend :-) I made this recipe but had to change it slightly since the tamales I am able to find here are a different size that those called for in the recipe. I served it with refried pinto beans and a fruit salad. Next time I make this I will also make Pico de Gallo to serve with the casserole.
CORN AND GREEN CHILI TAMALE CASSEROLE
The spicy casserole can also be made in a microwave: Cook on high until it's hot and bubbling, about 15 minutes; rotate the dish several times, if necessary.
6 (4-ounce each) frozen chicken or beef tamales (I used 4 packages, two tamales in each package, of Trader Joe's Chicken and Cheese tamales.)
1 (10-ounce) package frozen white or yellow corn (unthawed)
1 (4-ounce) can diced mild green chilies
3 green onions, chopped
1 cup chopped fresh cilantro
1 cup whipping cream
1 (7-ounce) can salsa verde
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups grated Monterey Jack cheese
Avocado wedges
Additional salsa verde (optional)
Preheat oven to 375 degrees F.
Place frozen tamales in microwave and cook on high until thawed, about 5 minutes. Remove husks. Cut tamales in half lengthwise. (I cut each tamale into 4 pieces cross-wise, and put them in a 9 X 13-inch casserole that I had lightly sprayed with canola oil.) Place in single layer in 10-inch-diameter glass pie dish. Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend. Drizzle over casserole. Sprinkle grated cheese over top. (I used less than the 2 cups grated cheese.)
Bake casserole until heated through and bubbling, about 35 minutes. (After about 20 minutes, I lowered my oven temperature to between 325 and 350 degrees F but my oven is hot - need to get it calibrated.) Sprinkle with 1/2 cup cilantro. Serve with avocado and more salsa (pico de gallo?), if desired.
Makes 4 Servings.
Bon App tit, November 1999
PICO DE GALLO
1 finely chopped tomato
1/2 cup chopped onion
2 jalapenos, chopped
1/4 cup tomato juice (I prefer to use a bit of freshly squeezed lime juice rather than the tomato juice.)
1/2 tsp salt
chopped cilantro, to taste (optional)
Mix sauce ingredients and serve in bowl, letting each person use the amount they like.
REFRIED BEANS
For the refried beans, I just used a can of Ortega refried pinto beans. I placed half in a small dish and sprinkled with a bit of grated Monterey Jack cheese. I then added the rest of the can of beans and baked for about 25 minutes at 350 degrees F. I sprinkled the top with a bit more cheese and returned the beans to the oven for 5 minutes for the cheese to melt.
We like something crunchy and sweet with Mexican food so I often make this to serve as a side dish.
APPLE, ORANGE, AND BANANA SALAD
1 apple, rinsed, dried, cored, and chopped
1 orange peeled, sectioned and each section cut into similar size pieces as the apple
1 banana, peeled, cut in half lengthwise, then cut crosswise into pieces
Place all of the fruit in a bowl and pour orange juice over, stirring to coat the apple and orange pieces so they don't turn brown. We like the fruit just as it is so I do not make a fruit salad dressing. Serve chilled.
CORN AND GREEN CHILI TAMALE CASSEROLE
The spicy casserole can also be made in a microwave: Cook on high until it's hot and bubbling, about 15 minutes; rotate the dish several times, if necessary.
6 (4-ounce each) frozen chicken or beef tamales (I used 4 packages, two tamales in each package, of Trader Joe's Chicken and Cheese tamales.)
1 (10-ounce) package frozen white or yellow corn (unthawed)
1 (4-ounce) can diced mild green chilies
3 green onions, chopped
1 cup chopped fresh cilantro
1 cup whipping cream
1 (7-ounce) can salsa verde
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups grated Monterey Jack cheese
Avocado wedges
Additional salsa verde (optional)
Preheat oven to 375 degrees F.
Place frozen tamales in microwave and cook on high until thawed, about 5 minutes. Remove husks. Cut tamales in half lengthwise. (I cut each tamale into 4 pieces cross-wise, and put them in a 9 X 13-inch casserole that I had lightly sprayed with canola oil.) Place in single layer in 10-inch-diameter glass pie dish. Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend. Drizzle over casserole. Sprinkle grated cheese over top. (I used less than the 2 cups grated cheese.)
Bake casserole until heated through and bubbling, about 35 minutes. (After about 20 minutes, I lowered my oven temperature to between 325 and 350 degrees F but my oven is hot - need to get it calibrated.) Sprinkle with 1/2 cup cilantro. Serve with avocado and more salsa (pico de gallo?), if desired.
Makes 4 Servings.
Bon App tit, November 1999
PICO DE GALLO
1 finely chopped tomato
1/2 cup chopped onion
2 jalapenos, chopped
1/4 cup tomato juice (I prefer to use a bit of freshly squeezed lime juice rather than the tomato juice.)
1/2 tsp salt
chopped cilantro, to taste (optional)
Mix sauce ingredients and serve in bowl, letting each person use the amount they like.
REFRIED BEANS
For the refried beans, I just used a can of Ortega refried pinto beans. I placed half in a small dish and sprinkled with a bit of grated Monterey Jack cheese. I then added the rest of the can of beans and baked for about 25 minutes at 350 degrees F. I sprinkled the top with a bit more cheese and returned the beans to the oven for 5 minutes for the cheese to melt.
We like something crunchy and sweet with Mexican food so I often make this to serve as a side dish.
APPLE, ORANGE, AND BANANA SALAD
1 apple, rinsed, dried, cored, and chopped
1 orange peeled, sectioned and each section cut into similar size pieces as the apple
1 banana, peeled, cut in half lengthwise, then cut crosswise into pieces
Place all of the fruit in a bowl and pour orange juice over, stirring to coat the apple and orange pieces so they don't turn brown. We like the fruit just as it is so I do not make a fruit salad dressing. Serve chilled.
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