Spinach, Cheese and Roasted Pepper Tamales

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Spinach, Cheese and Roasted Pepper Tamales

Spinach, Cheese and Roasted Pepper Tamales
6 to 8 large dried corn husks
2 cups masa for tamales (on the baking aisle)
1 tsp. baking powder
1/2 tsp. salt
1/3 cup vegetarian butter flavored spread
1½ to 2 cups vegetable stock
1 cup coarsely chopped fresh spinach
3/4 cup 1/4-inch cubes pepper Jack cheese
1/2 cup chopped roasted red peppers
2 green onions, halved horizontally and sliced
Guacamole (optional topper)
Salsa (optional topper)
Sour cream (optional topper)

You won’t miss the meat in these vegetarian tamales. Vegetables and cheese are stirred into masa, making these super simple to prepare. As always, tamales are best eaten right after cooking, but may be prepared ahead and reheated in their husks, covered with damp paper towels.

Prep: 45 minutes, Cook/Stand: 1 hour, Serves: 6 to 8

1. Place corn husks in hot water and let stand for at least 15 minutes to soften; remove and blot off excess water.

2. Stir together masa, baking powder and salt in a large bowl. Add spread and mix again. Using an electric mixer, beat in enough stock to make a soft dough. Stir in remaining ingredients.

3. Place equal amounts of mixture into the center of each softened corn husk. Fold in the sides, then the bottom. Place a steamer basket in a large pot and add 1-inch of water. Stand tamales up in basket placing the folded bottom end down. Cover and cook over medium-low heat for 45 minutes. Best if served immediately with desired toppers.  

Nutritional Information:
265 calories, 6 g protein, 14 g total fat (5 g sat., 0 g trans), 27 g carbohydrate, 2 g fiber, 1 g sugar, 13 mg cholesterol, 547 mg sodium, 7 points


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Love this recipe!! The family gobbled these up and much easier than traditional tamales.

Comment Number: 5511