Muffin Tin Tamale Cakes Recipes

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MUFFIN-TIN TAMALE CAKES



Muffin-Tin Tamale Cakes image

We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor without the fuss. Pair with skewered fruit. -Suzanne Clark, Phoenix, Arizona

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 6

2 packages (8-1/2 ounces each) cornbread/muffin mix
1 can (14-3/4 ounces) cream-style corn
2 large eggs, room temperature, lightly beaten
1-1/2 cups shredded reduced-fat Mexican cheese blend, divided
1-1/2 cups chopped cooked chicken breast
3/4 cup red enchilada sauce

Steps:

  • Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce., Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter., Bake until golden brown, 13-15 minutes. Sprinkle tops with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 137 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 313mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

SWEET CORN TAMALE CAKES THE CHEESECAKE FACTORY



Sweet Corn Tamale Cakes the Cheesecake Factory image

I am so glad everyone loves these as much as I do! I have made a few changes to clarify how to prepare them to look like the cheesecake factory, but as everyone has found out, being pretty doesn't effect the taste! Thank you again everyone!! I know this seems like a really hard recipe but it really isnt, alot of the ingriedients are used more than once. I usually make it by hand without a blender, and I consider it a just cause, a blender would make it even more of a snap! This is a copycat of The Cheesecake factory appetizer which is heavenly! I put 4 servings, its enough calories to feed 8 but really only enough to share greedily with 2. LOL

Provided by Sumisan

Categories     Grains

Time 1h

Yield 4 serving(s)

Number Of Ingredients 34

2 tomatillos, diced
4 ounces mild green chilies, drained and diced
1 green onion, minced
2 tablespoons fresh cilantro, minced
1 1/4 teaspoons granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 pinch ground black pepper
1 medium tomatoes, diced
1 tablespoon minced Spanish onion
1 tablespoon fresh cilantro, minced
1/4 teaspoon lime juice
1/2 small jalapeno, seeded and minced
1 dash salt
1 dash ground black pepper
1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 pinch cayenne pepper
1 pinch onion powder
1 dash salt
1 dash garlic powder
1 1/2 cups frozen sweet corn
1/2 cup butter, softened
3 tablespoons sugar
1 pinch salt
1/2 cup corn masa harina flour (corn flour)
2 tablespoons all-purpose flour
1/4 cup sour cream
1/2 avocado, diced
2 tablespoons fresh cilantro, chopped

Steps:

  • Prepare salsa verde by combining all prepared ingredients. Chill.
  • Prepare tomato salsa by combining all prepared ingredients. Chill.
  • Prepare southwestern sauce by combining all ingredients. Chill.
  • Preheat oven to 400°F.
  • Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.
  • Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
  • Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
  • Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
  • Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.

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Directions. Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce. Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter.
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