Preheat the oven to 475 degrees F.
Combine the cream cheese and diced
tomatoes in a medium
saucepan over medium-low heat. Stir until the
cream cheese is melted and the tomatoes are incorporated, about 3 minutes.
Arrange the tamales in a single layer in a large, lightly oiled
casserole dish. Spread the cream cheese mixture over the tamales to cover. Sprinkle with the
cumin.
Cover the casserole and bake for 25 minutes.
To serve, scoop 2
tamales onto each plate and
garnish with parsley. Serve with corn
chips.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
New York Breakfast
