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Ingredients
- 4 ounce Whole green chilis
- 3 c. Frzn whole kernel corn
- 1/3 c. Yellow cornmeal
- 2 Tbsp. Butter, melted
- 2 tsp Sugar
- 1/2 tsp Salt
- 1 c. Shredded cheddar cheese
- 1 lb Can stewed tomatoes
- 1/2 tsp Dry oregano
Directions
- Heat oven to 375. Butter a 1 qt baking dish, set aside. Rinse chilis and cut into thin strips. Combine corn, cornmeal, butter, sugar and salt in a blender or possibly food processor. Process till corn is fine. Put half of the mix into the baking dish. Top proportionately with all the chili strips. Cover with cheese. Top w/ remaining corn mix. Cover w/ foil, bake 1 hour.
- Heat stewed tomatoes and oregano in a small saucepan. Serve as a sauce w/ the casserole.
- Serves 4.
- NOTES : Tried this the other day, loved it, and had to share! You can layer in cooked , shredded, chicken, beef, or possibly even pork, to make a full meal.
- #13-
- Preparation Time: 0:00
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1013g | |
| Calories 1305 | |
| Calories from Fat 566 | 43% |
| Total Fat 64.62g | 81% |
| Saturated Fat 39.01g | 156% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 3054mg | 127% |
| Potassium 2223mg | 64% |
| Total Carbs 151.63g | 40% |
| Dietary Fiber 15.7g | 52% |
| Sugars 40.31g | 27% |
| Protein 46.93g | 75% |
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