Delicious Roasted Peppers and Cheese Tamales Recipe

If you’re looking for a delicious and flavorful tamale recipe, look no further than this Roasted Peppers and Cheese Tamales recipe. Combining the rich and smoky flavors of roasted peppers with the creamy and tangy taste of cheese, these tamales are a real crowd pleaser.

To make these tamales, you will need a few key ingredients. Here’s what you’ll need:

  • Masa harina: This is a traditional Mexican corn flour used to make tamales.
  • Dried corn husks: These are used to wrap the tamale dough before steaming.
  • Roasted peppers: Choose your favorite peppers, such as poblanos or bell peppers, and roast them until they are charred and soft.
  • Cheese: Use a melty cheese like pepper jack or Monterey jack to add a creamy and cheesy filling to the tamales.

Once you have your ingredients ready, it’s time to assemble the tamales. Start by soaking the dried corn husks in hot water until they become pliable. Then, spread some masa harina onto each husk and top it with a spoonful of the roasted peppers and cheese. Roll the husk tightly to enclose the filling and tie it with a strip of corn husk.

Ingredients: Instructions:
Masa harina Soak dried corn husks in hot water
Dried corn husks Spread masa harina onto husks
Roasted peppers Top with roasted peppers and cheese
Cheese Roll the husk tightly and tie with corn husk strip

Once all the tamales are assembled, they are ready to be steamed. Place them in a steamer basket over boiling water and steam for about 1 hour, or until the masa dough is firm and cooked through.

When the tamales are done, remove them from the steamer and let them cool slightly before unwrapping and serving. These Roasted Peppers and Cheese Tamales are perfect as a main dish or as a tasty snack. Enjoy!



  • Masa dough: This is the base of the tamale and is made from masa harina (a type of corn flour), water, and usually some sort of fat, such as lard or vegetable oil. It provides the tamale with its signature soft and slightly chewy texture.
  • Roasted peppers: The star ingredient of this tamale recipe is roasted peppers, such as poblano or red bell peppers. These add a smoky and slightly spicy flavor to the tamales.
  • Cheese: A key component of the filling, the cheese adds a creamy and savory element to the tamales. Popular choices include Monterey Jack, queso fresco, or a combination of different cheeses.
  • Broth: To enhance the flavor of the masa dough, a vegetable or chicken broth is often used. This adds moisture and adds depth of flavor to the tamales.
  • Spices: To season the filling, various spices can be added, such as cumin, chili powder, and garlic powder. These spices complement the flavors of the roasted peppers and cheese.
  • Other optional ingredients: Depending on personal preference, additional ingredients can be included, such as onions, garlic, or herbs, to further enhance the taste of the tamales.

By combining these ingredients, you can create a delicious and satisfying dish that is perfect for a family dinner or special occasion. The combination of the soft masa dough, flavorful roasted peppers, and creamy cheese creates a harmonious blend of flavors that is sure to please your taste buds.



First, make sure you have all the ingredients on hand. You will need corn husks, masa harina, water, salt, roasted peppers, cheese, and any additional spices or herbs you want to add for flavor. Check your pantry and make a list of what you need to buy.

Once you have all the ingredients, start by preparing the masa dough. In a large bowl, mix together the masa harina, water, and salt until you have a smooth dough. The dough should be pliable and not too sticky. If it is too dry, add more water; if it is too sticky, add more masa harina.

Next, prepare the filling for the tamales. Take your roasted peppers and cheese and chop them into small pieces. You can use any type of roasted peppers you like – from mild bell peppers to spicy jalapenos. Mix the chopped peppers and cheese together in a bowl.

Now it’s time to assemble the tamales. Take a corn husk and spread a thin layer of masa dough on it, leaving about an inch of space on all sides. Spoon some of the filling onto the center of the dough. Fold the sides of the corn husk towards the center, enclosing the filling, and then fold the top and bottom of the corn husk towards the center as well.

Repeat this process with the remaining corn husks, masa dough, and filling until you have assembled all the tamales.

Ingredients Quantity
Corn husks As needed
Masa harina 2 cups
Water 1 ½ cups
Salt 1 tsp
Roasted peppers 1 cup (chopped)
Cheese 1 cup (shredded)

Finally, it’s time to steam the tamales. Place the assembled tamales in a steamer basket, making sure they are standing upright. Steam the tamales for about 1 to 1 ½ hours, or until the masa dough is cooked and firm.

Once the tamales are steamed, let them cool for a few minutes before serving. Serve them warm with your favorite salsa or sauce. Enjoy!

Serving and Storage

Serving and Storage

To serve the tamales, remove them from the steamer using tongs and place them on a platter. You can garnish them with fresh cilantro leaves or sliced jalapeños for an extra kick of flavor. Serve with your favorite salsa or sauce on the side for dipping.

If you have leftover tamales, you can store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can either steam them again or wrap them in a damp paper towel and microwave for a short time until heated through. Be careful not to overheat them as they can become dry.

Here is a table summarizing the serving and storage guidelines for Roasted Peppers and Cheese Tamales:

Serving Storage
Serve hot and fresh Store in an airtight container
Garnish with cilantro or jalapeños Refrigerate for up to 3-4 days
Serve with salsa or sauce Reheat by steaming or microwaving

By following these serving and storage guidelines, you can enjoy the delicious flavors of Roasted Peppers and Cheese Tamales at their best, whether it’s fresh from the steamer or reheated for a quick and satisfying meal.

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