Chilies With Corn Tamale Filling Recipe

         
    3/4 c  cornmeal
    1/2 c  milk
      6 T  butter,or margarine
      1 c  fresh (or corn kernels)
           -Frozen
    1/2 c  red bell pepper,chopped
      1    fresh jalapeno chili
           -stemmed seeded
           chopped
  1 1/2 c  jack cheese,6 oz.
    1/3 c  fresh cilantro,chopped
           salt and pepper
      8    fresh poblano chilies,(2
           -lb. total; also
           called pasillas)
    3/4 c  onion,chopped
      1 cn chopped green chilies,4 oz.
    1/2 c  half-and-half,(light cream)

1. In a 2- to 3-quart pan over medium-high heat, stir cornmeal, 1
1/2 cups water, milk, 3 tablespoons butter, 1/2 cup corn, red bell
pepper, and jalapeno until mixture bubbles and cornmeal no longer feels
gritty, about 5 minutes.

2. Stir 3/4 cup cheese and cilantro into cornmeal mixture. Let stand
until just cool to touch. Season to taste with salt and pepper.

3. About 1/2 inch below stems, cut tops crosswise off poblanos; save
tops. With a fork, scrape out and discard seeds and pith. Holding a
chili upright, spoon in cornmeal mixture, pushing gently with spoon and
shaking gently to fill chili to rim. Replace poblano tops and secure
with toothpicks.

4. Lay poblanos on their sides in a shallow 10- by 15-inch casserole.
Cover tightly with foil and bake in a 375 [degrees] oven until chilies
are tender when pierced, 40 to 45 minutes.

5. Meanwhile, in a 1- to 2-quart pan over medium heat, frequently stir
onion in remaining butter until limp, 8 to 10 minutes. Add canned
chilies, remaining 1/2 cup corn, remaining 3/4 cup cheese, and half-and-
half; stir until cheese melts, 1 to 2 minutes.

6. Remove toothpicks from poblanos and spoon sauce over chilies. Add
salt and pepper to taste.