Corn and Cheese Soft Tacos
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 1 tablespoon olive oil
- 1/4 cup chopped fresh cilantro
- 1 4-ounce can chopped mild green chilies
- Carbohydrate 65 g(22%)
- Cholesterol 49 mg(16%)
- Fat 28 g(43%)
- Fiber 5 g(19%)
- Protein 20 g(41%)
- Saturated Fat 12 g(61%)
- Sodium 1013 mg(42%)
- Calories 589
Preparation Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Heat oil in heavy small skillet over medium heat. Add bell pepper; sauté until beginning to soften, about 4 minutes. Transfer pepper mixture to large bowl. Mix in 1 3/4 cups cheese, corn kernels, creamed corn, tomatoes, sour cream, chilies, olives and cilantro. Season with salt and pepper. Spoon mixture into prepared dish. Sprinkle with remaining 1/4 cup cheese. Bake 15 minutes. Wrap tortillas in foil. Bake alongside casserole until tortillas and casserole are heated through, about 10 minutes more. Serve immediately.
Preparation Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Heat oil in heavy small skillet over medium heat. Add bell pepper; sauté until beginning to soften, about 4 minutes. Transfer pepper mixture to large bowl. Mix in 1 3/4 cups cheese, corn kernels, creamed corn, tomatoes, sour cream, chilies, olives and cilantro. Season with salt and pepper. Spoon mixture into prepared dish. Sprinkle with remaining 1/4 cup cheese. Bake 15 minutes. Wrap tortillas in foil. Bake alongside casserole until tortillas and casserole are heated through, about 10 minutes more. Serve immediately.
