-VEGETABLE FILLING-
14 oz Beans, cooked pinto; drained 1/2 c Pepper, red bell; cubed
1 c Onion, white; chopped 6 oz Cheese, sharp cheddar;
1/2 c Pepper, green bell; cubed -grated
2 Pepper, jalapeno; seeded and 8 Olives, ripe; sliced
-chopped 3/4 ts Garlic
2 c Tomatoes, chopped canned; 3/4 ts Cumin, ground
-drained 3/4 ts Chile powder
TAMALE TOPPING
1/2 c Flour, all purpose 1/8 ts Salt
1 tb Flour, all purpose; (add to 1 lg Egg; @ room temp
-above) 1/2 c Yogurt, plain
1 1/2 ts Baking powder 2 ts Margarine; melted & cooled
3 3/4 oz Cornmeal, yellow 1 tb Chives; cut to garnish, opt.
1/2 ts Baking soda
Preheat oven to 375?F.
Spray an 8″x8″ pan with non-stick cooking spray. Into prepared baking pan,
place all filling ingredients. Toss until well mixed; set aside. To prepare
tamale topping, in medium bowl, place flour, cornmeal, baking powder,
baking soda, and salt; stir until evenly mixed. In a small bowl, beat
yogurt, egg and margarine. Add to dry ingredients and stir just until dry
ingredients are moistened. Spoon mixture evenly on top of vegatable
filling. If desired, sprinkle evenly with chives. Bake 35-40 minutes, until
filling is hot and bubbly, topping is lightly browned and a toothpick
inserted in center of topping comes clean.
Yields
4 servings