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Cheddar Cheese Chicken Tamales with Roasted Poblano Sauce

  • 135 min
  • Easy
  • 12
  • Chicken breast fillet, roasted, pulled -- 1 lb
  • Whole green chiles - fire roasted, canned, chopped, drained -- 3 oz
  • Chef-mate® White Cheddar Cheese Sauce -- 5 oz
  • Cilantro, minced -- 1/2 oz
  • Chili powder -- 1 tsp
  • Cumin, ground -- 1 tsp
  • Coriander, ground -- 1/2 tsp
  • Garlic, minced -- 2 tsp
  • Black beans, canned, drained and rinsed -- 9 oz
  • Corn flour, masa, enriched, yellow, prepared -- 3 2/3 lb
  • Chef-mate White Cheddar Cheese Sauce -- 13 1/2 oz
  • Water -- 4 fl oz
  • Minor’s® Fire Roasted Poblano Flavor Concentrate Gluten Free -- 4 tsp
Preparation
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.

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