[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Vegetarian Tamale Pie

I have substituted fatfree cheese for regular. Some people on this list
have discussed nutritional yeast as a substitute for cheese, or cheese
flavor. Feel free to modify this recipe to accommodate your cheese



1 pound poblano chilies
2 tablespoons saute liquid
4 1/2 cups frozen corn kernels
1 to 2 jalapeño chilies, seeded, finely chopped
2 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 14 1/2-ounce can diced tomatoes in juice, drained, 3/4 cup juice reserved
3/4 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
1 2-pound butternut squash, peeled, halved, seeded, cut  into
1/2-inch-thick slices
1 1/2 cups each shredded fat free sharp cheddar cheese, shredded fatfree
Monterey Jack cheese
7 cups water
1 1/2 teaspoons salt
2 cups yellow cornmeal
1 cup plain fat free yogurt
2 tomatoes, sliced


Roast poblano chilies over gas flame or in broiler until blackened on all
sides. Enclose chilies in paper bag. Let stand 10 minutes. Peel, seed and
coarsely chop chilies.

Heat 2 tablespoons saute liguid in heavy large skillet over medium-high
heat. Add corn kernels and cook until beginning to brown, stirring
occasionally, about 5 minutes. Add jalapeño chilies, garlic, cumin and
oregano; sauté 2 minutes. Remove from heat. Mix in roasted poblano chilies,
canned tomatoes, 1/2 cup reserved juice from canned tomatoes, green onions
and cilantro. Season with salt and pepper.

Cook squash in large pot of boiling salted water until crisp-tender, about
4 minutes. Drain. Set aside. Mix cheeses in medium bowl.

Preheat oven to 350°F. Lightly oil 15 x 10 x 2-inch glass baking dish.
Combine 5 cups water and 11/2 teaspoons salt in heavy large saucepan. Bring
to boil. Combine cornmeal and remaining 2 cups water in medium bowl.
Gradually whisk cornmeal mixture into boiling salted water. Reduce heat to
medium-low. Cook until cornmeal is very tender and mixture is thick,
stirring often, about 14 minutes. Remove from heat and mix in yogurt.

Spread 2/3 of cornmeal over bottom of prepared dish. Arrange squash over
cornmeal in dish. Sprinkle squash with salt and pepper. Sprinkle 2 cups
cheese over squash. Spoon corn kernel mixture evenly over cheese, spreading
with spatula. Spread remaining cornmeal evenly over corn kernel mixture.
Arrange tomato slices atop cornmeal. Sprinkle with salt and pepper. Drizzle
remaining 1/4 cup juice from canned tomatoes over. Sprinkle remaining
cheese evenly over casserole.

Bake casserole uncovered until heated through and top is golden, about 1
hour. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in
350°F oven until heated through, about 30 minutes.) Let casserole stand 15
minutes. Garnish with cilantro sprigs and serve. 	Serves 8.

Leanne M. Reidy
Insync Internet Services
ph: 713-407-7010
fx: 713-407-7070