Basic Roasted Poblano Chile and Cheese Tamale Filling

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Basic Roasted Poblano Chile and Cheese Tamale Filling
Basic Roasted Poblano Chile and Cheese Tamale Filling

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    pounds poblano chiles (4 to 6)

  • Kosher salt to taste

  • 18

    ounces Oaxaca or Monterey jack cheese

Directions

1. Char chiles on a gas burner or broil in the oven, turning often, until blackened all over, about 10 minutes. Put in a bowl, cover, and let steam 20 minutes. 2. Using a paper towel, peel blistered skin off chiles. Stem and seed chiles, then slice into 1/2-in. strips lengthwise. Halve any pieces longer than about 3 in. Season with salt. 3. Pull Oaxaca cheese apart into pieces about 1/2 in. wide and 3 in. long. If using Monterey jack, cut into 1/2- by 3-in. sticks. Make ahead: Up to 2 days, char and peel chiles and prep cheese; keep chilled.

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