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Name: Chile Relleno Tamales
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 20
Cuisine: Mexican
Ingredients: 2 tb Onion minced; 2/3 c white cheese Cubed; 1/4 ts Salt; 22 Corn husks soaked in hot; 2 tb Cilantro minced; 2 Tomatoes diced; 5 Anaheim chili peppers; 2 chipotle chilies in adobo Canned; Masa dough for savory

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INGREDIENTS

2 tb Onion ; minced
2/3 c white cheese ; Cubed
1/4 ts Salt
22 Corn husks ; soaked in hot
2 tb Cilantro ; minced
2 Tomatoes ; diced
5 Anaheim chili peppers
2 chipotle chilies in adobo ; Canned
Masa dough ; for savory

INSTRUCTIONS

Combine tomatoes, chipotle chilies, onion, cilantro and salt in medium bowl. Toss until mixed. Cover and refrigerate for at least 1 hour. Cut small slit in each Anaheim chili. Over an open flame or under broiler, roast chilies until their skins turn dark brown. Place chilies in paper bag; allow to steam for 5 minutes. Cool, peel and seed. Cut each chili into 4 pieces. Tear 2 corn husks into 16 long strips for frying tamales; set aside. To assemble tamales, spread 1 to 2 tablespoons masa dough in the center of each husk; spread with fingers to form a rectangle, leaving sides, top and bottom of husk exposed. Place 1 piece of chili and 2 cheese cubes over masa. Spread 1 tablespoon masa dough over filling. Fold corn husk over filling and masa dough, beginning with right and left sides and ending with the non-pointed husk end. Tie the tamale "package" together with corn husk strips. Make sure filling is fulling enclosed and strips are securely knotted. Place tamales not touching each other in steamer over boiling water. Cover and steam for 1 hour over medium high heat, adding more water if necessary. Makes about 20 tamales. Formatted by Karen Sonnessa Recipe by: Vegetarian Times, October 1996 Posted to MC-Recipe Digest by "Karen Sonnessa" on May 5, 1998

NOTES

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Chile Relleno Tamales

2 tb Onion minced
2/3 c white cheese Cubed
1/4 ts Salt
22 Corn husks soaked in hot
2 tb Cilantro minced
2 Tomatoes diced
5 Anaheim chili peppers
2 chipotle chilies in adobo Canned
 Masa dough for savory

Combine tomatoes, chipotle chilies, onion, cilantro and salt in medium  bowl. Toss until mixed. Cover and refrigerate for at least 1 hour.    Cut small slit in each Anaheim chili. Over an open flame or under broiler,  roast chilies until their skins turn dark brown. Place chilies in paper  bag; allow to steam for 5 minutes. Cool, peel and seed. Cut each chili into        4    pieces.    Tear 2 corn husks into 16 long strips for frying tamales; set aside.    To assemble tamales, spread 1 to 2 tablespoons masa dough in the center of  each husk; spread with fingers to form a rectangle, leaving sides, top and  bottom of husk exposed. Place 1 piece of chili and 2 cheese cubes over  masa. Spread 1 tablespoon masa dough over filling. Fold corn husk over  filling and masa dough, beginning with right and left sides and ending with  the non-pointed husk end. Tie the tamale "package" together with corn husk  strips. Make sure filling is fulling enclosed and strips are securely  knotted.    Place tamales not touching each other in steamer over boiling water. Cover  and steam for 1 hour over medium high heat, adding more water if necessary.    Makes about 20 tamales.    Formatted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>    Recipe by: Vegetarian Times, October 1996    Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>  on May 5, 1998

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Nutrition

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Serving Size: 1 Serving (142g)
Recipe Makes: 20

Calories: 412
Calories from Fat: 55 (13%)

Amt Per Serving		% DV

	Total Fat 6.1g	8 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 2.4g
Cholesterol 2.7mg		1 %
Sodium 139.5mg		5 %
Potassium 402.9mg		11 %
Total Carbohydrate 81.3g		24 %
	Dietary Fiber 8.1g	32 %
	Sugars, other 73.1g
Protein 11.6g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 412

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