1. Roast peppers until skin is burned, put in a plastic bag to sweat skin off. Peel and devein pepper. Cut into slivers
2. Saute onions in olive oil until golden, add garlic and saute until fragrant. Add pepper slices and add corn. Add a spalsh of water and steam the corn until tender.
3. Assemble the tamales: Smear the husk, add the filling, add generous amount of cheese, fold and stand. Repeat.
4. Place tamales in a steamer with a towel for condensation. Cook for an hour and a half.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (74g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 1 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.1mg||0 %|
|Potassium 42.1mg||1 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 2.5g|
|Protein 0.5g||1 %|
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.
Calories per serving: 13
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!