Cheddar Cheese Chicken Tamales with Roasted Poblano Sauce

  • 2:15 TIME
  • 12 Portions
  • 713 calories



Chicken breast fillet, roasted, pulled1 lb
Whole green chiles - fire roasted, canned, chopped, drained3 oz
Chef-mate® White Cheddar Cheese Sauce5 oz
Cilantro, minced1/2 oz
Chili powder1 tsp
Cumin, ground1 tsp
Coriander, ground1/2 tsp
Garlic, minced2 tsp
Black beans, canned, drained and rinsed9 oz
Corn flour, masa, enriched, yellow, prepared3 2/3 lb
Chef-mate White Cheddar Cheese Sauce13 1/2 oz
Water4 fl oz
Minor’s® Fire Roasted Poblano Flavor Concentrate Gluten Free4 tsp



  1. In a large mixing bowl, combine chicken, chiles, 5 oz of White Cheddar Cheese Sauce, cilantro, chili powder, cumin, coriander, garlic, and black beans.
  2. For each tamale, spread 1/4 cup of masa in a 6-inch circle on a 12-inch x 8-inch sheet of foodservice film. Place 2 Tbsp of the filling on the masa and fold the plastic wrap over; roll to seal the tamale. Twist one end of the plastic wrap to seal one end of the tamale. Steam the tamales for 45 minutes or until the masa has set. Allow to cool slightly before unwrapping.
  3. While the tamales cool, in a saucepan over medium heat, combine 13 1/2 oz of White Cheddar Cheese Sauce, water, and Fire Roasted Poblano Flavor Concentrate, stirring until the cheddar sauce is hot and the concentrate has fully dissolved. Serve 2 tamales per order with 1/4 cup of cheddar sauce.

Serving Suggestions/Variations:

Use prepared 6-inch flour or corn tortillas.

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy713 kcal
Protein21 g
Fats, total17 g
Carbohydrate, total125 g
Sugars, total4 g
Fats, saturated4 g
Fiber, total dietary12 g
Sodium539 mg
Calcium267 mg
Cholesterol22 mg
Iron12 mg
Vitamin C6 mg
Vitamin D0 IU