Green Chile Tamales: Which Cheeses Melt Best?

Green chile and cheese tamales are a delicious Mexican dish that combines creamy cheese, smoky green chiles, and soft, fluffy masa. The type of cheese used in these tamales can vary, but some common options include Monterey Jack, Pepper Jack, Chihuahua, Oaxaca, or Mexican Muenster.

When preparing green chile and cheese tamales, the cheese is typically mixed with roasted green chiles to create a spicy and creamy filling. The tamales are then assembled by spreading the masa onto corn husks, adding the cheese and chile filling, and folding the husks over to enclose the filling. The tamales are then steamed until cooked, resulting in a delicious and authentic Mexican treat.

Types of cheese to use in green chile tamales

Green chile tamales are a delicious and spicy Mexican dish. They are usually made with a corn dough or masa, filled with roasted green chiles and cheese, and wrapped in corn husks or banana leaves. The type of cheese you use can vary depending on your taste preferences and how traditional you want to be. Here are some options to consider:

Monterey Jack or Pepper Jack Cheese

Monterey Jack is a popular choice for green chile tamales as it adds a great flavour to each bite. Pepper Jack is a similar option that will give your tamales a little extra kick. These cheeses are widely available in supermarkets and are easy to work with.

Chihuahua Cheese

If you want to be more traditional, Chihuahua cheese is a good option. It is a white Mexican cheese that melts well and has a mild flavour. It is a common ingredient in many Mexican dishes and can be found in most Mexican grocery stores.

Oaxaca Cheese

Oaxaca cheese is another traditional Mexican cheese that is commonly used in green chile tamales. It is a creamy and slightly spicy cheese that pairs well with the other flavours in the tamales. Oaxaca cheese is also a good melting cheese, making it ideal for this dish.

Asadero Cheese

Asadero is another type of white Mexican cheese that is often used in green chile tamales. It has a mild and slightly sweet flavour and melts well, making it a good choice for this dish.

Panela Cheese

If you want to avoid rubbery or gummy cheese, Panela is a good option. It is a white Mexican cheese that has a mild flavour and a soft, crumbly texture. It melts well and is a good choice if you want to make sure your cheese stays creamy and doesn't become tough or chewy.

Mozzarella or Cheddar Cheese

While not traditional, mozzarella or cheddar cheese can also be used in green chile tamales. They are widely available and melt well, making them a convenient option if you don't have access to more specialised cheeses.

How to make tamales de rajas

Ingredients:

• Corn husks
• Masa harina
• Salt
• Baking powder
• Vegetable oil
• Broth
• Poblano peppers
• Cheese

Optional Ingredients:

• Salsa
• Canned corn

Method:

• Soak the corn husks in hot water for about an hour to soften them.
• Make the tamale dough by combining masa harina, salt, baking powder, vegetable oil, and broth.
• Roast the poblano peppers, either in the oven, on a stovetop flame, or directly over an open flame. Place the peppers in a plastic bag for a few minutes to steam, then remove the skins, stems, and seeds. Slice the peppers into strips and set aside.
• Spread a heaping spoonful of masa onto a corn husk, using the back of a large spoon to form a thin layer.
• Add the filling by placing cheese and roasted poblano peppers into the center of the corn husk.
• Fold the long edges of the corn husk towards the center, then fold the pointed edge over.
• Repeat steps 4-6 until all tamales are filled.
• Place the tamales open side up in a steamer pot or basket filled with water.
• Steam the tamales for about an hour. Check the doneness by removing one tamal and letting it rest for a few minutes. If the husk pulls away easily from the masa, they are ready!

Tips:

• If you prefer a milder pepper, you can use anaheim peppers or bell peppers. For a spicier option, choose jalapeños or serranos.
• You can use a variety of cheeses, such as Monterey Jack, Pepper Jack, Chihuahua, Oaxaca, Panela, or Queso Fresco.
• If you want to add salsa to your tamales, place about a tablespoon on top of the cheese and pepper filling.
• For extra flavour, you can add some canned corn to the pepper and cheese mixture.

How to make vegetarian tamales with green chiles and cheese

Ingredients:

• Corn husks (25 or so)
• Masa harina (4 cups + 2 tablespoons)
• Salt (2 teaspoons)
• Baking powder (1/2 tablespoon)
• Vegetable oil (1 cup)
• Vegetable broth (3 1/4 cups)
• Cheese (1 pound)
• Green chiles (6)

Optional ingredients:

• Spicy pepper (jalapeño or serrano)
• Onion
• Garlic
• Tomato
• Chicken broth
• Oil (for sautéing)
• Mexican cheese (Oaxaca, Chihuahua, or Asadero)
• Cumin
• Corn kernels
• Jack cheese
• Milk

Method:

• Soak the corn husks in hot water for about an hour to soften them.
• Make the tamale dough by combining masa harina, salt, baking powder, vegetable oil, and broth.
• Roast, peel, and slice the green chiles.
• Spread a heaping spoonful of masa onto the smooth side of the corn husk.
• Add the filling by placing a stick of cheese and a few strips of roasted green chiles into the center of the corn husk.
• Fold the long edges of the corn husk towards the center, then fold it once more.
• Fold the pointy edge of the corn husk towards the center and place the tamales in a steamer basket, open side up.
• Steam the tamales for 1 hour and 15 minutes to 2 hours.
• Let the tamales rest for 10 minutes before serving.

Tips:

• If you prefer spicier tamales, use jalapeños or serranos instead of green chiles.
• You can also add onion, garlic, tomato, and chicken broth to the filling for extra flavor.
• For a more traditional option, use Mexican cheese such as Oaxaca, Chihuahua, or Asadero.
• To make the tamales even fluffier, add a teaspoon of cumin to the dough.
• For an extra touch of sweetness and freshness, add corn kernels to the dough.
• If you want to make the tamales richer, use Jack cheese instead of Monterey Jack.
• For a more authentic experience, serve the tamales straight from the husks without any sauce.

How to make traditional green chile and cheese tamales

Ingredients:

• Corn husks
• Masa harina
• Salt
• Baking powder
• Vegetable oil (or lard/shortening)
• Broth
• Cheese (Monterey Jack, Pepper Jack, Chihuahua, Oaxaca, mozzarella, or Muenster)
• Poblano peppers (or Anaheim, Pueblo, or Hatch chiles)
• Onion
• Tomato
• Garlic
• Chicken broth
• Olive oil

Method:

• Soak the corn husks in hot water for 30-60 minutes to soften them, then drain.
• Make the masa dough by combining masa harina, salt, baking powder, oil or fat, and broth.
• Roast, peel, and slice the peppers.
• Sauté onion, tomato, garlic, and green chiles in a pot. Add broth, season, and simmer.
• Stir in the cheese until melted, then remove from heat.
• Spread a generous spoonful of masa onto a corn husk, avoiding the edges.
• Add a spoonful of the green chile and cheese filling to the center.
• Fold the sides of the husk over the filling, then fold down the narrow ends.
• Stand the tamales upright in a steamer pot with a rack, open side up.
• Bring the water in the steamer pot to a boil, then reduce heat and simmer for 45-60 minutes.
• Check for doneness by removing a tamale and unwrapping the husk – if it comes away easily, they are ready.
• Allow the tamales to cool slightly before serving.

How to make Hatch green chile cheese tamales

Ingredients:

• Corn husks (dried hojas)
• Masa harina (stone-ground maseca)
• Salt
• Baking powder
• Vegetable oil or lard
• Broth
• Hatch green chiles
• Cheese (cheddar, Oaxaca, Monterey Jack, or Pepper Jack)

Optional Ingredients:

• Chicken broth
• Onion
• Tomato
• Garlic
• Serrano chiles
• Cilantro
• Lime juice

Method:

• Prepare the corn husks: Soak the dried corn husks in hot water for about an hour to soften them and make them pliable.
• Make the masa: In a large bowl, combine the masa harina, salt, and baking powder. Gradually add the warm broth and work it into a dough. In a separate bowl, melt the vegetable oil or lard, then work it into the masa mixture.
• Prepare the filling: If making a salsa verde filling, combine tomatillos, onion, and serrano chiles in a saucepan. Add water and bring to a boil. Reduce heat and cook for 10 minutes, until the tomatillos change colour. Drain and transfer to a blender, adding cilantro and salt. Blend until smooth, then stir in the diced green chiles.
• Assemble the tamales: Spread a spoonful of masa onto a corn husk, add a strip of cheese, and cover with the salsa verde mixture. Fold in the sides and wrap tightly with foil.
• Steam the tamales: Stand the tamales upright in a steamer pot with the open side up. Bring to a quick boil, then reduce the heat and steam for about an hour. Check for doneness by removing one tamale and allowing it to cool. If the husk pulls away easily from the masa, they are ready.
• Serve: Let the tamales cool slightly before serving. You can also freeze the tamales and reheat them later by steaming, using an oven, or microwaving.

Frequently asked questions