Quick Chicken And Cheese Tamales Recipes

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QUICK CHICKEN-AND-CHEESE TAMALES



Quick Chicken-And-Cheese Tamales image

Inspiring Idea To make his tamales, Guillermo Pernot of Cuba Libre in Philadelphia mashes masa dough and a slow-braised pork filling together in a saucepan instead of assembling the tamales one by one. He also steams the tamales in aluminum foil instead of the traditional corn husks Quick Take Grace Parisi mixes store-bought rotisserie chicken and cheddar cheese into a quick dough, then she wraps the tamales in plastic before steaming them. F&W Magazine, July 2008 edition. From "Chef Tips For Speedy Dishes, Delicious Summer Recipes on the Cheap. Pairing of the day: July 2008"

Provided by Manami

Categories     Whole Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups masa harina
1 teaspoon baking powder
1 1/4 teaspoons kosher salt
1 1/4 cups cool water
1/2 cup vegetable shortening, softened (3 ounces)
1/2 cup chicken stock or 1/2 cup low sodium chicken broth
2 1/2 cups shredded chicken (from 1 rotisserie chicken)
1/4 lb sharp cheddar cheese, shredded (1 packed cup)
1/2 cup chopped fresh cilantro
2 scallions, finely chopped
hot sauce, for serving

Steps:

  • In a food processor, pulse the masa harina with the baking powder and salt.
  • Add the water and pulse to moisten the masa harina.
  • Add the vegetable shortening in clumps and drizzle with the chicken stock.
  • Process until smooth and evenly blended, scraping the side of the bowl occasionally.
  • Transfer the dough to a large bowl and stir in the shredded chicken, shredded cheese, chopped cilantro and scallions.
  • Tear twelve 12-inch-square sheets of plastic wrap.
  • Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet.
  • With lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2 inch thick.
  • Fold up the squares of plastic around the tamales, twist the ends securely and then fold them under to make packets.
  • Repeat to form the remaining tamales.
  • Arrange the tamales seam side down in the bottom of a large bamboo (or other) steamer.
  • Steam over 2 inches of boiling water for 25 minutes.
  • Let the tamales cool slightly, then carefully transfer them to a large platter:
  • Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter.
  • Serve the tamales with hot sauce and a Juicy, cherry-rich Merlot: 2005 Covey Run Columbia Valley.

Nutrition Facts : Calories 375.4, Fat 25, SaturatedFat 9.2, Cholesterol 20.4, Sodium 574.1, Carbohydrate 30.5, Fiber 0.2, Sugar 0.5, Protein 8.9

QUICK AND EASY CHEESE TAMALES



Quick and Easy Cheese Tamales image

Cheese tamales are easy to make, delicious, perfect for breakfast or lunch, and they can be reheated quickly in the microwave.

Provided by Marian Blazes

Categories     Lunch     Snack     Appetizer     Dinner     Entree

Time 1h25m

Number Of Ingredients 11

1 (6-ounce) package banana leaves (frozen; or dried corn husks)
6 tablespoons lard (or vegetable shortening )
3 ounces cream cheese (softened)
1 cup chili con queso (homemade or jarred)
4 cups masa harina cornmeal
2-3 cups chicken stock
Salt (to taste)
Pepper (to taste)
1 cup cheddar cheese (grated)
1 cup pepper Jack cheese (grated)
1 1/2 cups salsa (black bean, corn, and roasted pepper)

Steps:

  • Remove the tamales and serve warm. Enjoy!

Nutrition Facts : Calories 285 kcal, Carbohydrate 28 g, Cholesterol 34 mg, Fiber 2 g, Protein 10 g, SaturatedFat 8 g, Sodium 425 mg, Sugar 3 g, Fat 16 g, ServingSize 16 tamales (16 servings), UnsaturatedFat 0 g

CHICKEN TAMALES



Chicken Tamales image

Provided by Ingrid Hoffmann

Categories     appetizer

Time 1h10m

Yield 12 servings

Number Of Ingredients 8

14 large corn husks (available at Latin markets and many grocery stores)
1 2- to 3-pound rotisserie chicken, skin removed and meat shredded (about 6 cups)
1 cup shredded Mexican-blend cheese
1/2 cup chopped fresh cilantro, plus more for garnish
1/2 cup frozen green peas
1/2 cup pimiento-stuffed green olives, drained and halved
2 cups bottled green salsa
2 cups self-rising yellow cornmeal mix

Steps:

  • Place the corn husks in warm water; soak for 30 minutes, or until they're soft and pliable.
  • While the husks soak, stir together the chicken, cheese, cilantro, peas, olives and salsa in a bowl. Add the cornmeal mix and stir until combined.
  • Remove 2 corn husks from the water. Tear into 12 thin strips for tying up the tamales; set aside.
  • Unfold a soaked husk, wide-end up, on a work surface. Starting at the top edge, spoon 2/3 cup filling down the center and mold into a 4-by-2-inch rectangle, leaving room at the bottom for folding.
  • Roll up the tamale jelly roll-style to enclose the filling. Fold up the bottom end of the husk and tie with one of the strips of husk. Repeat with the remaining husks, filling and ties.
  • Add 1 inch of water to a deep pot with a tight-fitting lid; place a steamer basket in the pot. Arrange the tamales upright (closed-end down) in the basket. Bring the water to a boil over medium-high heat; cover and steam the tamales for 25 minutes, adding more water as needed.
  • Carefully remove the tamales from the steamer and let stand for 5 minutes. Transfer to a platter; untie and open the husks, then garnish the tamales with chopped fresh cilantro.
  • Photography by Jim Franco

30 MINUTE CHICKEN TAMALES



30 Minute Chicken Tamales image

Make and share this 30 Minute Chicken Tamales recipe from Food.com.

Provided by Geema

Categories     Whole Chicken

Time 1h10m

Yield 25 tamales

Number Of Ingredients 8

6 cups maseca corn masa harina flour, mix for tamales
6 cups chicken broth
1 cup corn oil or 1 cup other vegetable oil (corn will enhance the flavor)
2 teaspoons salt
1 teaspoon baking powder
2 large rotisserie chicken
2 (15 ounce) jars green tomatillo sauce
1 bag corn husk

Steps:

  • Soak the corn husks in warm water until soft.
  • Using an electric mixer, blend the masa flour (Maseca for Tamales), corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture.
  • Shred the chicken and marinate in the green salsa or tomatillo sauce.
  • Spread masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa.
  • Fold the sides of the corn husk to center over the masa so that they overlap to make a long package.
  • Fold the empty part of the husk under so that it rests against the side of the tamale with a seam.
  • Place the tamales in a steamer and cook tamales for 35-40 minutes.
  • Check every 20 minutes.
  • The tamale is cooked when it separates easily from the corn husk.

EASY CHICKEN TAMALE PIE



Easy Chicken Tamale Pie image

An easy and fairly quick chicken tamale pie. It should disappear faster than you can make it. Cut and serve topped with shredded Cheddar cheese and sour cream if desired.

Provided by nevik66

Categories     Main Dishes     Savory Pie Recipes

Time 55m

Yield 12

Number Of Ingredients 15

2 (8.5 ounce) boxes cornbread mix (such as Jiffy®)
⅔ cup milk
2 large eggs
1 teaspoon olive oil
1 cup chopped white onion
2 pounds ground chicken
1 cup chopped roasted poblano peppers
2 tablespoons chili powder
1 tablespoon ground cumin
1 clove garlic, diced
1 (15 ounce) can diced tomatoes
1 (15 ounce) can whole kernel corn, drained
2 cups canned pinto beans, drained and rinsed
1 cup chopped black olives
½ cup enchilada sauce

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Stir cornbread mix, milk, and eggs together in a bowl; batter will be slightly lumpy. Set aside.
  • Heat oil in a large skillet over medium heat. Add onion and saute for about 1 minute. Add chicken, poblano peppers, chili powder, cumin, and garlic. Cook and stir until chicken is crumbly and browned, 5 to 7 minutes.
  • Add diced tomatoes, corn, pinto beans, olives, and enchilada sauce; cook until heated through, 3 to 5 minutes. Pour mixture into a 9x13-inch pan and spoon cornbread batter over the top.
  • Bake in the oven until cornbread topping is golden brown, about 25 minutes.

Nutrition Facts : Calories 384.9 calories, Carbohydrate 46.4 g, Cholesterol 80.6 mg, Fat 10.9 g, Fiber 7 g, Protein 25.7 g, SaturatedFat 3 g, Sodium 911.3 mg, Sugar 3.6 g

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 :

QUICK CHICKEN-AND-CHEESE TAMALES



QUICK CHICKEN-AND-CHEESE TAMALES image

Categories     Chicken

Yield 6

Number Of Ingredients 11

2 cups masa harina
1 teaspoon baking powder
1 1/4 teaspoons kosher salt
1 1/4 cups cool water
1/2 cup solid vegetable shortening (3 ounces), softened
1/2 cup chicken stock or low-sodium broth
2 1/2 cups shredded chicken (from 1 rotisserie chicken)
1/4 pound sharp cheddar cheese, shredded (1 packed cup)
1/2 cup chopped cilantro
2 scallions, finely chopped
Hot sauce, for serving

Steps:

  • In a food processor, pulse the masa harina with the baking powder and salt. Add the water and pulse to moisten the masa harina. Add the vegetable shortening in clumps and drizzle with the chicken stock. Process until smooth and evenly blended, scraping the side of the bowl occasionally. Transfer the dough to a large bowl and stir in the shredded chicken, shredded cheese, chopped cilantro and scallions. Tear twelve 12-inch-square sheets of plastic wrap. Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet. With lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2 inch thick. Fold up the squares of plastic around the tamales, twist the ends securely and then fold them under to make packets. Repeat to form the remaining tamales. Arrange the tamales seam side down in the bottom of a large bamboo (or other) steamer. Steam over 2 inches of boiling water for 25 minutes. Let the tamales cool slightly, then carefully transfer them to a large platter: Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter. Serve the tamales with hot sauce. MAKE AHEAD The tamales can be prepared through Step 2 and refrigerated for up to 2

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  • In a food processor, pulse the masa harina with the baking powder and salt. Add the water and pulse to moisten the masa harina. Add the vegetable shortening in clumps and drizzle with the chicken stock. Process until smooth and evenly blended, scraping the side of the bowl occasionally. Transfer the dough to a large bowl and stir in the shredded chicken, shredded cheese, chopped cilantro and scallions.
  • Tear twelve 12-inch-square sheets of plastic wrap. Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet. With lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2 inch thick. Fold up the squares of plastic around the tamales, twist the ends securely and then fold them under to make packets. Repeat to form the remaining tamales.
  • Arrange the tamales seam side down in the bottom of a large bamboo (or other) steamer. Steam over 2 inches of boiling water for 25 minutes. Let the tamales cool slightly, then carefully transfer them to a large platter: Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter. Serve the tamales with hot sauce.


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