Kale And Cheese Tamales Recipes

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TAMALES WITH CHEESE AND JALAPEñO FILLING



Tamales with Cheese and Jalapeño Filling image

Filled with cheese from Oaxaca Mexico, sautéed onion and sliced jalapeño chiles, these tamales have lots of flavor.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h40m

Yield 20

Number Of Ingredients 11

30 dried corn husks, 4 husks reserved
3 to 4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
4 cups instant corn masa for tamales
2/3 cups shortening
1 teaspoon salt
1/2 teaspoon chicken bouillon granules
1/4 teaspoon baking powder
2 tablespoons vegetable oil
1 medium white onion, sliced
1 can (12 oz) sliced jalapeño chiles, rinsed and drained
1/2 lb Oaxaca, Asadero-style cheese or string cheese, cut into 3x1/4-inch strips

Steps:

  • Pull 1/4-inch strings from reserved husks to wrap tamales, or use twine; set aside. Cover corn husks (including pulled strings) with warm water and let stand until pliable, at least 30 minutes.
  • Meanwhile, in large bowl, mix 2 cups of the broth and remaining tamale dough ingredients. Beat with electric mixer until well combined, adding remaining chicken broth as needed to make soft dough.
  • In 10-inch skillet, heat oil over medium-high heat until hot. Cook and stir onion in oil 2 to 3 minutes or until tender. Stir in chiles; cook 1 to 2 minutes or until hot.
  • Drain corn husks; pat dry with paper towels. Place 3 level tablespoonfuls dough on each corn husk; slightly spread out, making indentation in center with back of spoon. Place 1 to 2 strips cheese and onion and chile on center of dough; fold dough around filling. If corn husks are too small, overlap 2 husks. Fold bottom one-third of corn husk over filling; fold sides in toward center. Tie tops with corn husk strings.
  • In 5-quart Dutch oven, place round cooling rack. Pour boiling water in Dutch oven, almost touching rack. (Water should not touch tamales when they are added.) Place 6 empty tamale husks on top of rack. Stand tamales inside pots, leaning against sides all around. Cover; reduce heat to medium. Simmer gently 1 hour to 1 hour 15 minutes or until tamale dough becomes firm. Add more water if needed during cooking time. Let stand uncovered 10 to 15 minutes. Carefully unfold each tamale by removing string and opening husk.

Nutrition Facts : Calories 220, Carbohydrate 20 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 1 g, TransFat 1 g

FETA CHEESE, KALE & RED ONIONS



Feta Cheese, Kale & Red Onions image

Make and share this Feta Cheese, Kale & Red Onions recipe from Food.com.

Provided by Bergy

Categories     Cheese

Time 27m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb kale, washed & stems discarded
1 teaspoon olive oil
1 cup red onion, sliced
3 garlic cloves, minced
salt & pepper
1/3 cup reduced-sodium vegetable broth
1/4 cup feta cheese, crumbled

Steps:

  • Bring a large pot of water to a boil.
  • Put in the kale and cook 2 minutes (it should be bright green), drain immediately, put under cold water.
  • Coarsely chop the Kale.
  • In the same pan heat the oil and cook the garlic and onions for about 4 minutes until the onions are clear and the garlic is golden.
  • Add a tbsp of water as you are cooking them and it will steam the onions and keep them soft.
  • Add kale, salt, pepper half of the feta cheese and the broth.
  • Stir and heat through.
  • Crumble the remaining feta cheese over the veggies just before serving.

CHEESE WITH ROASTED CHILE TAMALES



Cheese with Roasted Chile Tamales image

My mom came up with this tangy cheese-filled tamale. It's one of the recipes in the cookbook our family published, Muy Bueno: Three Generations of Authentic Mexican Flavor.-Yvette Marquez-Sharpnack, Highlands Ranch, Colorado

Provided by Taste of Home

Yield about 5 dozen.

Number Of Ingredients 14

2 pounds lard, divided (Note: if you are using rendered lard, you will need to use less broth)
2 teaspoons baking powder, divided
2 tablespoons salt, divided
5 pounds fresh ground masa (unprepared) for tamales, divided
2 to 3 cups chicken broth, divided
FILLING:
2 tablespoons olive oil
3 tablespoons all-purpose flour
5 cups diced, roasted and peeled Anaheim chiles
1 tablespoon garlic powder
1/2 cup suero (whey) or buttermilk
1-1/2 teaspoons salt
4-1/2 cups shredded asadero, quesadilla or Muenster cheese, divided
About 60 corn husks (ojas)

Steps:

  • MAKE TAMALE MASA:, Place 1 pound of lard in a large stand mixer with a flat beater and mix until fluffy; scraping sides so the lard stays in the center of the mixing bowl. Add half the baking powder and half the salt and mix all together., Add half the masa and mix together. Slowly add half the broth to the masa and mix until combined. The mixture should be about the consistency of smooth peanut butter. If not, add more broth as necessary. Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of warm water. If it floats, it is ready. If it sinks, add a little more lard, beat for another minute, and test again. Repeat this process until the masa floats. Pour the masa mixture into a bigger bowl. Repeat the process with the remaining ingredients., Cover the masa and set aside while you prepare filling., For filling, heat olive oil, add flour and stir for 3 minutes. Add diced green chiles and garlic powder and stir for 5 minutes., Add suero, salt, and ½ cup of shredded cheese, and simmer for 7 minutes, stirring until cheese melts and mixture thickens. Let mixture cool before filling tamales., PREPARE OJAS (CORN HUSKS):, Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using., SPREAD MASA:, Place the wide end of the husk on the palm of your hand. The narrow end is at the top. Starting at the middle of the husk, with the back of a spoon, spread 2 tablespoons of the masa in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk., FILL CORN HUSKS:, Spoon 1½ tablespoons of filling down the center of the masa, sprinkle with 1 tablespoon cheese. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it's a snug closure so the tamale will not open during steaming. Secure by tying a thin strip of corn husk around the tamale. This will keep the tamale from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded., STEAM TAMALES:, Use a deep pot or tamale steamer to steam tamales. If using a tamale steamer, fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tight fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2½ to 3 hours. Keep lid on tightly. To test if done, place one tamale on a plate and take off the corn husk. If it comes off without sticking to the tamale, they're done.

Nutrition Facts :

CHEESE TAMALES



Cheese Tamales image

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Yield Makes 12

Number Of Ingredients 5

15 dried corn husks
2 large poblano peppers
1 recipe Tamale Dough
8 ounces Monterey Jack cheese, shredded
Salsa Verde, to serve

Steps:

  • Place 12 husks in a large bowl, cover with hot water, and weigh down with a plate to keep husks submerged. Soak until soft and pliable, about 2 hours; drain. Peel remaining husks into thin strips to yield 24.
  • Place poblanos directly over open flame and char, turning with tongs, until blackened on all sides, about 5 minutes. Transfer to a large bowl, cover with plastic wrap, and steam 10 minutes. Using a paper towel, peel skin from peppers. Remove stems and seeds and coarsely chop.
  • Place a corn husk in your flattened palm. Pinch 1/4 cup dough with other hand and press into center of husk to make a 4-by-3-inch rectangle.
  • Press 1/4 cup cheese and 2 tablespoons chopped poblanos into center of dough. Close palm to seal edges of dough and place on a clean work surface with a long side of husk facing you. Roll husk away from you to form a tight log. Fold stem end of husk over and tie with a strip of corn husk. Twist thin end of tamale and tie with another strip of corn husk. Repeat this process to form remaining tamales.
  • Insert a steamer basket inside a large pot with 1/2 inch boiling water. Place tamales in basket, cover pot, and steam tamales for 1 hour, checking pot occasionally and adding hot water as needed to prevent scorching the bottom of the pot.
  • Serve tamales with salsa verde.

POBLANO AND CHEESE TAMALES (TAMALES DE RAJAS CON QUESO)



Poblano and Cheese Tamales (Tamales de Rajas con Queso) image

This authentic Mexican recipe for homemade tamales is straight from Mexico. Tamales are stuffed with a spicy tomatillo sauce with poblano chiles and cheese - delicious! In Mexico, Chihuahua or Oaxaca cheese is used, but those cheeses are hard to find here, so you can substitute with Monterey Jack. [Originally submitted to Allrecipes.com.mx]

Provided by cocinaidentidad

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h58m

Yield 24

Number Of Ingredients 11

corn husks
10 ounces poblano peppers
1 ¼ pounds fresh tomatillos, husks removed
11 ounces lard, divided
1 onion, chopped
salt and ground black pepper to taste
3 tablespoons chopped fresh cilantro
4 ½ cups masa harina
2 teaspoons baking powder
1 ¾ cups chicken broth, or as needed
2 ½ cups sliced Monterey Jack cheese

Steps:

  • Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
  • Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange poblano peppers in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer into a resealable plastic bag and let them steam, 10 to 15 minutes. Peel off skin, seed, and cut them into strips.
  • Place tomatillos in a pot and cover them with water. Bring to a boil and cook until they change color, about 5 minutes. Drain and place in a blender. Blend until smooth.
  • Heat 1 tablespoon lard in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add blended tomatillos and season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors are well combined, about 5 minutes. Add poblano peppers and cilantro and boil for an additional 5 minutes. Remove from heat and allow to cool, about 10 minutes.
  • Beat remaining lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and baking powder and beat well until combined. Add chicken broth, 1/4 cup at a time, until the dough has a smooth and workable consistency that is not too wet, similar to cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
  • Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomatillo sauce and a piece of Monterey Jack cheese in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour 15 minutes. Let tamales rest for 15 minutes before serving.

Nutrition Facts : Calories 251.8 calories, Carbohydrate 19 g, Cholesterol 23.1 mg, Fat 17.5 g, Fiber 3.8 g, Protein 5.4 g, SaturatedFat 7.4 g, Sodium 198.2 mg, Sugar 1.5 g

KIELBASA AND KALE MAC AND CHEESE



Kielbasa and Kale Mac and Cheese image

Kielbasa and cheese is an incredibly comforting combination. And the torn kale in this recipe holds onto the cheese sauce so well it becomes almost tastier than the macaroni itself. We used sharp Cheddar for this recipe, but 1 pound of your favorite melting cheese will work as well. Just don't use a cheese aged longer than 12 months or your sauce might get grainy or separate.

Provided by Rick Martinez

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound elbow macaroni
2 tablespoons extra-virgin olive oil
1 pound Tuscan or curly kale or Swiss chard, stems removed, leaves torn
1/2 medium onion, chopped
1 garlic clove, finely grated
12 ounces kielbasa, cut into 1/2-inch-thick slices
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 pound sharp Cheddar cheese (not aged more than 12 months), shredded
Kosher salt
Pinch cayenne pepper

Steps:

  • Bring a large pot of water to a boil. Salt the water and add the macaroni. Cook, stirring occasionally, until al dente, about 9 minutes. Drain.
  • Meanwhile, heat 1 tablespoon oil in a large heavy pot over medium-high heat until very hot, about 1 minute. Add the kale and 1/4 cup water, cover and let cook until wilted and just tender, about 2 minutes. Uncover, toss the kale, and continue cooking until all of the water has evaporated, 4 to 5 minutes. Transfer the kale to a medium bowl and set aside.
  • Heat the remaining 1 tablespoon oil in same pot over medium-high heat. Add the onion and garlic and cook until the onion is tender and begins to brown, 4 to 5 minutes. Add the kielbasa and cook, tossing occasionally, until lightly browned, 2 to 3 minutes. Add the flour, stir to coat and cook for 1 minute. Stir in the milk and kale and bring to a boil; add the cheese a few handfuls at a time and stir to combine. Reduce the heat to low and cook, stirring frequently, until the cheese has completely melted, about 2 minutes.
  • Stir the macaroni into the cheese mixture until evenly coated; remove from the heat. The sauce will look very loose but will thicken off the heat.

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