Chile and Cheese Tamales

Total Time: 2 hours
Serves: 6
Chile and Cheese Tamales
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  • 4 lbs Northgate® tamale masa with Pompeain® grapeseed oil
  • 2 lbs Los Altos® Oaxaca cheese
  • 30 tamale husks, softened
  • 6 oz jalapeño strips, natural or pickled


  1. Place the husks, masa, cheese and jalapeño on a working surface.
  2. Spread ¼” to ½” of masa across the corn husk.
  3. Add a piece of Los Altos® Oaxaca cheese and a slice of jalapeño in the center of the masa.
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