Cheddar Cheese Chicken Tamales with Roasted Poblano Sauce

  • 2:15 TIME
  • 12 portions
  • 713 calories



Chicken breast fillet, roasted, pulled (3-1/2 cups) 1 lb
Whole green chiles - fire roasted, canned, chopped, drained (1/4 cup) 3 oz
Chef-mate ¡Que Bueno! White Cheddar Cheese Sauce 6x106 ounce, (1/2 cup + 1 tbsp) 5 oz
Cilantro, minced (1/4 cup) 0.25 oz
Spices, chili powder 1 tsp
Cumin, ground 1 tsp
Coriander, ground 0.5 tsp
Garlic, minced 2 tsp
Black beans, canned, drained, rinsed (1-1/2 cups) 9 oz
Corn flour, masa, enriched, yellow, prepared (6 cups) 3.66 lb
Chef-mate ¡Que Bueno! White Cheddar Cheese Sauce 6x106 ounce, (1-1/2 cups) 13.5 oz
Water 4 fl.oz
Minor's Fire Roasted Poblano Flavor Concentrate Gluten Free 6 x 13.6 ounces 4 tsp


  1. In a large mixing bowl, combine chicken, chilies, 5 oz. Chef-mate White Cheddar Cheese Sauce, cilantro, chili, cumin, coriander, garlic, and black beans.
  2. For each tamale, spread ¼ cup of masa in a circle on a 12” x 8” sheet of foodservice film. Place 2 tbsp. of the filling on the masa and fold the plastic wrap over and 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 13.5 oz. Chef-mate White Cheddar Cheese Sauce, water, and Minor's Fire Roasted Poblano Flavor Concentrate, stirring until the cheddar sauce is hot and the concentrate has fully dissolved. Serve two tamales per order with ¼ cup of cheddar sauce.

Use prepared 6" flour or corn tortillas.

Nutritional Information

Average nutritional values per portion

Unit Per Serving
Energy 713 kcal
Protein 21 g
Fats, total 17 g
Carbohydrate, total 125 g
Sugars, total 4 g
Fats, saturated 4 g
Fiber, total dietary 12 g
Sodium 539 mg
Calcium 267 mg
Cholesterol 22 mg
Iron 12 mg
Vitamin C 6 mg
Vitamin D 0 IU