Yield: 12 Servings
Measure | Ingredient |
---|---|
1 cup | Corn kernels |
⅓ cup | Finely chopped onion |
1 \N | Jalapeno chile pepper; stem and mince |
1½ cup | Queso asadero; grated |
2 tablespoons | Heavy cream |
WHITE CHEESE, fresh, semi soft: Monterey jack, farmers, queso asadero, fresco. etc. CORN: 1 large ear yields 1 cup kernels.
Place all ingredients in a medium bowl and stir to mix. Use right away or store in the refrigerator overnight. Maximum: 24 hrs. MAKES 2 cups enough for 12 tamales.
FILLING ONLY: PER SERVING: 68½ cals, 4½ g fat (57⅗% cff) (1995) ISBN 0-8118-0475-5 Chronicle Books, San Fran Recipe by: Vegetarian Table: Mexico / Victoria Wise Posted to MC-Recipe Digest V1 #924 by KitPATh <phannema@...> on Nov 25, 1997