These Tamales Verdes with Green Chile and Cheese are a celebration of flavor and tradition. Roasted green chiles melt into a cheesy filling, nestled in soft masa and steamed in corn husks until tender. Every bite brings that comforting taste of home.
Making tamales can feel like an event—but once you’ve done it, you’ll realize how rewarding it is. This version pairs the smoky charm of green chile with melty cheese for a tamale that’s bright, savory, and unforgettable.
Table of Contents
Why You’ll Love This Recipe
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Combines rich cheese with vibrant green chile
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Made from scratch: masa + filling + steaming
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Perfect for holidays, gatherings, or weekend projects
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Vegetarian (no meat needed)
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Great for freezing and reheating
Ingredients
For the Masa
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½ batch of homemade tamale masa (nixtamalized corn dough) (see your masa recipe; use half the amount for ~35 tamales)
For the Tamales
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1 bag dried corn husks (soaked until pliable)
For the Green Chile & Cheese Filling
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1 tbsp vegetable or olive oil
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¼ medium white onion, finely diced
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1 small ripe tomato, diced
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1 garlic clove, minced
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10 roasted, peeled, and chopped green chiles (Anaheim, Pueblo, or Hatch)
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2 tbsp chicken broth (≈ ⅛ cup)
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1½ cups shredded Mexican melting cheese (Asadero, Oaxaca, Chihuahua, or Mexican Muenster)
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¼ tsp kosher salt (plus more to taste)
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¼ tsp freshly ground black pepper (plus more to taste)
Instructions
Step 1: Prepare the Masa
Make your homemade masa (nixtamalized corn dough). Use half the quantity of your full masa recipe (enough for ~35 tamales).
Set aside.
Step 2: Soak Corn Husks
Place corn husks in hot water and soak 30–45 minutes, until soft and pliable.
Drain well and set aside.
Step 3: Make the Green Chile & Cheese Filling
Heat the oil over medium heat in a saucepan. Add onion, tomato, and garlic; sauté ~1 minute until fragrant.
Stir in roasted green chiles. Season with salt and pepper. Pour in chicken broth, simmer for 3–5 minutes.
Reduce heat, stir in shredded cheese until melted and creamy. Taste and adjust seasoning. Keep warm.
Step 4: Assemble the Tamales
Pick a corn husk. Lay it smooth side up. Spread 1–2 tbsp masa in a thin oval in the center, leaving edges free.
Place 1–2 tsp of the chile-cheese filling in a line down the center of the masa.
Fold the sides over the filling (one side over the other), then fold the bottom (narrow end) up toward the center.
Place the tamal seam-side down. Repeat.
Step 5: Steam the Tamales
Prepare a tamale steamer or large pot with a strainer insert. Add water below the rack level (so tamales stay dry). Drop in two pennies—they rattle when boiling and run low on water.
Line the rack with soaked husks. Stand tamales upright (open ends up), allowing space between them.
Cover, bring to a boil. When the pennies rattle, reduce heat to medium. Steam 45–60 minutes, adding hot water if the pennies fall silent.
To test, unwrap one tamal: it should hold its shape and easily peel from the husk.
Step 6: Serve
Remove tamales promptly once done to avoid overcooking. Serve warm. They go beautifully with salsa, crema, or extra green chile sauce.
Tips for Success
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Use fresh roasted green chiles for best flavor
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To prevent sticking, moisten husks so masa spreads easily
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Don’t overfill—leave room to fold
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If water level drops, add hot water gently along the pot’s side
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Let tamales rest for 10 minutes after steaming before serving
Storage & Reheating
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Refrigerator: Store in airtight container for up to 3 days
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Freezer: Wrap individually and freeze up to 3 months
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Reheat: Steam again 15–20 minutes or microwave wrapped in damp paper towel
FAQs
Can I use store-bought masa?
Yes, a high-quality masa harina brand works in a pinch, though flavor will differ from nixtamalized masa.
Can these tamales be made ahead?
Definitely. Assemble the night before, cover and refrigerate, then steam before serving.
Are these vegetarian?
Yes! No meat needed. For a more robust version, you can layer in beans or sautéed vegetables.
Final Thoughts
These Green Chile and Cheese Tamales are a labor of love—and when each steamy tamal unfolds to reveal melted cheese and vibrant chile, you’ll know it’s worth every minute. The balance of smoky chiles, creamy cheese, and soft masa is unbeatable. Make a batch, invite family or friends, and enjoy the magic of tamale-making together. These tamales freeze beautifully, making future meals a joy.
Share Your Tamales
Made them? Tag #TamalesVerdes or #GreenChileTamales and share your cozy, cheesy creations!
Green Chile and Cheese Tamales (Tamales Verdes)
Ingredients
Method
- Make your homemade masa (nixtamalized corn dough). Use half the quantity of your full masa recipe (enough for ~35 tamales).
- Set aside.
- Place corn husks in hot water and soak 30–45 minutes, until soft and pliable.
- Drain well and set aside.
- Heat the oil over medium heat in a saucepan. Add onion, tomato, and garlic; sauté ~1 minute until fragrant.
- Stir in roasted green chiles. Season with salt and pepper. Pour in chicken broth, simmer for 3–5 minutes.
- Reduce heat, stir in shredded cheese until melted and creamy. Taste and adjust seasoning. Keep warm.
- Pick a corn husk. Lay it smooth side up. Spread 1–2 tbsp masa in a thin oval in the center, leaving edges free.
- Place 1–2 tsp of the chile-cheese filling in a line down the center of the masa.
- Fold the sides over the filling (one side over the other), then fold the bottom (narrow end) up toward the center.
- Place the tamal seam-side down. Repeat.
- Prepare a tamale steamer or large pot with a strainer insert. Add water below the rack level (so tamales stay dry). Drop in two pennies—they rattle when boiling and run low on water.
- Line the rack with soaked husks. Stand tamales upright (open ends up), allowing space between them.
- Cover, bring to a boil. When the pennies rattle, reduce heat to medium. Steam 45–60 minutes, adding hot water if the pennies fall silent.
- To test, unwrap one tamal: it should hold its shape and easily peel from the husk.
- Remove tamales promptly once done to avoid overcooking. Serve warm. They go beautifully with salsa, crema, or extra green chile sauce.
