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Receta Tex-Mex potato corn Pudding
by DCMH

Tex-Mex potato corn Pudding
Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 1

Ingredientes

  • 7 1/2 lbs peeled and shredded baker potatoes
  • 10 oz sliced green onions
  • 10 oz butter solids
  • 2 1/2 quarts 2% milk
  • 5 lbs frozen whole kernal corn
  • 1 1/4 lbs chopped green shilis
  • 1 1/4 lbs sun-dried tomatoes
  • 20 beaten fresh medium eggs
  • 10 Tbsp bbq sauce
  • 2 2/3 Tbsp ground coriander
  • 1 2/3 Tbsp iodized salt
  • 1 1/4 tsp cayenne pepper

Direcciones

  1. Peel and shred potatoes. keep covered in water until ready to use.
  2. Trim and slice green onions.
  3. Drain and mince the sun dried tomatoes.
  4. Drain and dry potatoes. Cook the potatoes and onions in butter until heated through, about 5 minutes. Remove from heat.
  5. Stir in milk, corn, chilies, dried tomatoes, eggs, bbq sauce, coriander, and salt. Stir to mix. Pour into greased 2 1/2" half steamable pan, spread evenly. Sprinkle top with cayenne.
  6. Bake in a 350 F oven until browned and firm, about 35 minutes.
  7. Cut pudding 6X4 for 24, 4 oz servings. serve as a side to your favorite Tex-Mex entree. Garnish with sour cream and chopped scallions