Recipe - Cream Corn And Cheese Tamale Filling

1 cup Corn kernels
1/3 cup Finely chopped onion
1 Jalapeno chile pepper; stem
and mince
1 One half cup Queso asadero; grated
2 tablespoon 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: 68.5 cals, 4.5 g fat (57.6% cff)

(1995) ISBN 0811804755 Chronicle Books, San Fran

Recipe by: Vegetarian Table: Mexico / Victoria Wise

Posted to MCRecipe Digest V1 #924 by KitPATh phannema@wizard.ucr.edu on
Nov 25, 1997