Torta De Tamal

• 2 cups almond flour 224 g
• 2 cups manchego cheese shredded
• 2 poblano chiles sliced in rajas
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1/2 cup sour cream 115 g
• 1/4 cup butter melted, 56 g
• 1/2 cup sugar Swerve or 10-12 packets of Splenda
• 15 ounces baby corn rinsed/washed, drained, pat dried, and chopped

1. Heat your oven to 350F. Grease a 9 x 13-inch glass dish.
2. In a large bowl toss together the cheese, almond flour, rajas, baking powder and salt.
3. In another bowl whisk together all wet ingredients.
4. Add the wet ingredients to the dry, stirring until well combined.
5. Cook the baby corn for a few minutes in the microwave.
6. Add the chopped baby corn.
7. Pour (or glob) the batter into the baking dish, spreading evenly.
8. Bake for 20-25 minutes or until the edges begin to brown or until lightly golden.
9. Allow to cool for a couple of minutes before cutting and serving.

almond flour, manchego cheese, chiles, baking powder, salt, eggs, sour cream, butter, sugar

Taken from www.yummly.com/recipe/Torta-De-Tamal-1295293 (may not work)