Wednesday, December 9, 2009

Tamale Stuffing

2 Dozen cooked beef and pork tamales, husks removed
3 1/2 cups Ro-Tel tomatoes with diced green chilis with juice
1 (16 oz) package grated three cheese blend (mozzerlla, cheddar and jack cheese)
2 cups chopped onion
1 tsp granulated garlic
1 tsp dried oregano
1 tsp dark chili powder
1 tsp cumin
1 to 3 tsp kosher salt, to taste
  • Preheat oven to 350 degrees.
  • In a large bowk, crumble tamales by hand into bite size pieces. Do not mix in a mixer or food processor, which makes the stuffing too dense.
  • In separate bowl, combine tomatoes and green chilis with juice, cheese, onion, garlic, oregano, chili powder, cumin and salt. Add to tamales and toss.
  • Put in large greased baking pan or two 9 inch oven-proof dishes and bake 20-30 minutes, or until brown and hot throughout.

Makes 12 servings, each 230 calories (37.3 percent calories from fat), 10g fat, 30 mg cholesterol, 1,100 mg sodium, 20g carbohydrates, 4g dietary fiber, 16g protein.

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