Fire Roasted Chiles and Cheddar Tamales
By Chef Tom Fraker


1 Tamale Kit
12 Anaheim Peppers or Hatch Peppers, roasted and peeled
3 cups Cheddar Cheese shredded


Prepare masa following the package directions and line with the roasted peppers and cheese.

Seal and steam for about 40 minutes or until masa is firm.

Serve tamales hot or cool and freeze for later use.

These are great with Salsa Casera, our Hatch Chile Salsa or fresh Tomatillo Salsa.