| Tamale Bake ~ 4 ears corn (with husks) 1 pound ground turkey 2 tbsp vegetable oil 1 cup California ripe olive wedges 1/2 cup chopped green onion (half green, half bulb) 1 tbsp chile powder 1 1/2 cups grated pepper jack or Monterey jack cheese 1. Husk corn, tearing husk as little as possible. Save the outer husks, cleaning of the silk. 2. Drop corn and saved husks into a large pot of boiling water. Return to boil and simmer for 5 minutes. Drain through colander. 3. Meanwhile, saute turkey in oil in skillet over high heat until browned. Using large knife, quickly slice corn kernels from cobs and add with olives, onion and chile powder to turkey. Saute 2 minutes longer. Remove from heat and stir in cheese. 4. Line bottom of 1 1/2 half quart casserole with half the softened husks. Turn turkey filling over the husks and make a layer of remaining husks on top, tucking at the edges. 5. Cover and bake at 425 degrees for 20 minutes or until hot in center. Serves 4 |
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