I developed Vegetarian Tamales filled with roasted poblano peppers and pepper jack cheese, and the masa made with vegetable oil gives this authentic Mexican, gluten free recipe an unexpected twist.

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I love making tamales and this batch surprised me. My Green Chile & Cheese Tamales are packed with roasted poblano peppers and melty pepper jack cheese, and when steamed they turn pillowy and light.

I tinkered with simple swaps and ended up with what folks around here call Cheese Tamales Green Chili, but mine’s vegetarian and it bites back in the best way. There’s a little char, a little creamy heat, and yeah it’s a pain to assemble sometimes, but once you unwrap one youll know exactly why I keep making them.

Ingredients

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Ground nixtamal corn that gives tamales body, it’s carbs and some fiber, mildly sweet.
Smoky, slightly spicy peppers adding moisture, vitamin C and bright green flavor.
Creamy, spicy melt, brings fat and protein, adds tang and playful heat.
Provides richness and tenderness, mostly fat calories, helps masa stay soft.
Adds savory depth and some minerals, keeps masa hydrated without dairy.
Wraps and steams the tamales, no flavor, biodegradable and traditional vessel.
Lightens masa texture, small role, adds lift without changing taste much.
Enhances all flavors, balances richness, essential but used sparingly.

Ingredient Quantities

4 cups masa harina for tamales

1 1/2 teaspoons baking powder

2 teaspoons fine salt

1 1/3 cups vegetable oil

2 1/2 cups warm vegetable broth

6 large roasted poblano peppers

10 to 12 ounces pepper jack cheese, shredded

30 to 40 dried corn husks, soaked

How to Make this

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1. Soak the 30 to 40 dried corn husks in warm water for at least 30 minutes so they get soft and pliable, then drain and pat them mostly dry so they arent dripping.

2. If your poblanos arent already peeled and seeded, peel the charred skin, cut them open, remove seeds and membranes, and slice into strips. Set the 6 roasted poblano peppers aside.

3. In a bowl whisk together 4 cups masa harina for tamales, 1 1/2 teaspoons baking powder and 2 teaspoons fine salt so the dry ingredients are evenly mixed.

4. In the bowl of a mixer combine 1 1/3 cups vegetable oil and 2 1/2 cups warm vegetable broth, then slowly add the masa mixture while beating on medium high. Beat 5 to 8 minutes until the masa becomes light, fluffy and spreadable. Tip: a little masa should float when dropped in cold water if its ready; if its too stiff add a tablespoon or two of warm broth.

5. Shred the 10 to 12 ounces pepper jack cheese and have it ready near your work station with the poblano strips and soaked husks.

6. Lay one corn husk flat, shiny side down, and spread about 2 to 3 tablespoons of masa in a rectangle down the center, leaving a 1 inch space at the bottom and top. Dont overfill.

7. Place a couple strips of roasted poblano and a small handful of shredded pepper jack on the masa, then fold the long sides of the husk over the filling and fold up the bottom end. Tie with a thin strip of husk if needed or tuck to secure. Repeat until you have used all masa and fillings.

8. Arrange the tamales standing upright in a steamer basket with the open ends up. Cover the top with remaining husks or a clean towel to trap steam, bring simmering water to a gentle boil and steam for about 1 to 1 1/2 hours, checking water level occasionally and adding more hot water as needed.

9. When the masa separates easily from the husk and feels firm, remove tamales and let them rest 10 to 15 minutes before unwrapping so they set. Serve warm.

Equipment Needed

1. Large mixing bowl, big enough for 4 cups masa
2. Stand mixer or electric hand mixer with paddle attachment, but you can use a strong arm too
3. Rubber spatula or wooden spoon for spreading and scraping
4. Measuring cups and measuring spoons
5. Cheese grater for the pepper jack
6. Cutting board and a sharp knife for slicing poblanos
7. Tamale steamer or large stock pot with a steamer basket and lid
8. Clean kitchen towels to cover the tamales while they steam
9. Tongs or a long spoon to move tamales and check water level

FAQ

Q: Can I make the masa ahead of time and how do I know it's the right texture?

Yes, you can mix the masa a day ahead and keep it covered in the fridge. Before spreading, whip it with a spoon or electric mixer until it's light and fluffy. Do the float test: drop a small piece in cold water, if it floats it's airy enough, if not beat in a little more oil or broth and try again.

Q: What's the easiest way to roast and prep the poblanos?

Char them over a gas flame or under the broiler until blackened, put them in a bowl covered with plastic or a paper bag to steam for 10 minutes, then peel, seed and slice. Rinse only if you need to remove lots of seeds, otherwise just scrape them out and pat dry so they dont make the filling wet.

Q: How do I assemble tamales so they don't fall apart or get soggy?

Use well drained corn husks, pat them dry, spread a thin even layer of masa leaving the top and bottom clear, add cheese and pepper, fold and stand them seam side down in the steamer. Keep the water at a gentle simmer and don't let the tamales sit in water.

Q: How long do they take to steam and how do I know they're done?

Steam upright for about 60 to 90 minutes depending on size. To test, peel one open slightly, the masa should be set and pull away from the husk cleanly, not sticky or doughy. If it's still gummy steam 10 to 15 more minutes and check again.

Q: Can I freeze tamales and how do I reheat them?

Yes. Cool completely, wrap individually in husks and foil or freezer bags, freeze up to three months. Reheat from frozen by steaming about 30 to 45 minutes or thaw overnight then steam 20 to 30 minutes. You can microwave wrapped in a damp paper towel for a quick single serving.

Q: What if I want them less or more spicy, and can I swap the cheese?

Poblanos are mild so add chopped jalapeno or canned green chiles to up the heat. Pepper jack melts great but you can use monterey jack, cheddar, or a mix. Just avoid very wet cheeses that can make the filling soggy.

Green Chile & Cheese Tamales Recipe Substitutions and Variations

Masa harina: swap for fresh masa nixtamalizada from a tortilleria or for packaged masa labeled for tamales or tortillas. Dont use coarse cornmeal, and expect to tweak the broth since fresh masa holds more moisture.
Vegetable oil: use rendered lard for a classic, lighter masa, or melted butter for richer flavor, or any neutral oil like canola or sunflower. Use the same volume but taste will change.
Roasted poblano peppers: substitute 2 to 3 cans of diced mild green chiles, roasted anaheim peppers, or jarred roasted poblanos. Add a chopped jalapeno if you want more heat.
Pepper jack cheese: swap with Monterey Jack or Oaxaca for great melting, sharp cheddar for more bite, or crumbly queso fresco if you want a less melty, tangy finish.

Pro Tips

– Get the masa texture right, its everything. Use the float test but also taste a tiny piece for salt and mouthfeel, if it feels gummy add a tablespoon of warm broth at a time, if it seems too loose chill it 10 to 15 minutes and the fat will firm up, you want it light and spreadable not soupy.

– Dont scorch your poblanos when you roast them. Char them evenly, then put them in a paper bag or covered bowl for 10 minutes so the skins steam off easy, rub with a towel to peel, dont run them under water or youll wash away flavor, and wear gloves if you dont want spicy fingers.

– Portioning and folding makes a big difference, use a small scoop or tablespoon so each tamal has the same amount of masa, spread thinner toward the edges so the husk folds clean, and dont overfill or the seam will burst, use a thin strip of husk to tie or tuck the bottom so they wont leak.

– Watch the steam not the clock. Keep the water at a gentle simmer, add only hot water when needed, rotate the basket once during steaming if you can, and let tamales rest before unwrapping so they set. For storage freeze individually wrapped, reheat by steaming or microwaving wrapped in a damp towel.

Green Chile & Cheese Tamales Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I developed Vegetarian Tamales filled with roasted poblano peppers and pepper jack cheese, and the masa made with vegetable oil gives this authentic Mexican, gluten free recipe an unexpected twist.

Servings

servings

Calories

237

kcal

Equipment: 1. Large mixing bowl, big enough for 4 cups masa
2. Stand mixer or electric hand mixer with paddle attachment, but you can use a strong arm too
3. Rubber spatula or wooden spoon for spreading and scraping
4. Measuring cups and measuring spoons
5. Cheese grater for the pepper jack
6. Cutting board and a sharp knife for slicing poblanos
7. Tamale steamer or large stock pot with a steamer basket and lid
8. Clean kitchen towels to cover the tamales while they steam
9. Tongs or a long spoon to move tamales and check water level

Ingredients

4 cups masa harina for tamales
1 1/2 teaspoons baking powder
2 teaspoons fine salt
1 1/3 cups vegetable oil
2 1/2 cups warm vegetable broth
6 large roasted poblano peppers
10 to 12 ounces pepper jack cheese, shredded
30 to 40 dried corn husks, soaked

Directions

Soak the 30 to 40 dried corn husks in warm water for at least 30 minutes so they get soft and pliable, then drain and pat them mostly dry so they arent dripping.
If your poblanos arent already peeled and seeded, peel the charred skin, cut them open, remove seeds and membranes, and slice into strips. Set the 6 roasted poblano peppers aside.
In a bowl whisk together 4 cups masa harina for tamales, 1 1/2 teaspoons baking powder and 2 teaspoons fine salt so the dry ingredients are evenly mixed.
In the bowl of a mixer combine 1 1/3 cups vegetable oil and 2 1/2 cups warm vegetable broth, then slowly add the masa mixture while beating on medium high. Beat 5 to 8 minutes until the masa becomes light, fluffy and spreadable. Tip: a little masa should float when dropped in cold water if its ready; if its too stiff add a tablespoon or two of warm broth.
Shred the 10 to 12 ounces pepper jack cheese and have it ready near your work station with the poblano strips and soaked husks.
Lay one corn husk flat, shiny side down, and spread about 2 to 3 tablespoons of masa in a rectangle down the center, leaving a 1 inch space at the bottom and top. Dont overfill.
Place a couple strips of roasted poblano and a small handful of shredded pepper jack on the masa, then fold the long sides of the husk over the filling and fold up the bottom end. Tie with a thin strip of husk if needed or tuck to secure. Repeat until you have used all masa and fillings.
Arrange the tamales standing upright in a steamer basket with the open ends up. Cover the top with remaining husks or a clean towel to trap steam, bring simmering water to a gentle boil and steam for about 1 to 1 1/2 hours, checking water level occasionally and adding more hot water as needed.
When the masa separates easily from the husk and feels firm, remove tamales and let them rest 10 to 15 minutes before unwrapping so they set. Serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.