Idahoan® Cheese and Chili Tamales

Prep Time icon
Ready in 24 hours
Prep difficulty icon
Complexity: Easy Peasy
Number of Servings Icon
Serves 16 People
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Take a new approach to mashed potatoes and spice up your holidays with these cheese and chili tamales.

Idahoan® Cheese and Chili Tamales
Serves: 10-16 tamales
  • 1 4-oz package Idahoan® Loaded Baked® Flavored Mashed Potatoes
  • 10-16 dry corn husks used for making tamales*
  • 2 ¾ cup corn flour for tamales*
  • 2-2 ¼ cups water, room temperature
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 cup shortening, melted
  • 3-3½ cups shredded Mexican cheese blend*
  • 1 7-oz can of diced green chilies
  • 1 cup thick and chunky salsa verde
Variation: BBQ Chicken Tamales
  • 3 cups chicken, cooked, shredded
  • ¾ cup cheddar cheese, shredded, optional*
  • 1 cup prepared BBQ sauce*
*These items contain gluten or are often processed in factories that process gluten containing ingredients. If all items are double checked for gluten, gluten free replacements are made and no cross contamination has occurred, this recipe could be considered gluten free.
  1. Begin by washing and soaking the corn husks in warm water. Allow the husks to soak for approximately 1 hour, until slightly softened and pliable. The husks can also soak overnight.
  2. Combine remaining ingredients in an electric mixing bowl with a paddle attachment and mix on medium-high for 20 minutes.
  3. Check tamale dough for consistency, you are looking for a slightly sticky, light dough.
  4. Drain the corn husks and coat the inside with ¼ inch thick layer of the tamale dough. Beginning at the wide end of the corn husk at the edge, spread the dough ⅔ of the way across the husk creating 4x4 inch placement of dough.
  5. Sprinkle about a ¼ cup of cheese down the center of the tamale and top with 1 teaspoon of diced green chilis.
  6. Fold the side of the tamale over using the outer corn husk to lift it and press the dough into opposite edge of the dough, pressing back to create a firm round tamale. Roll if needed and tuck the narrow end of corn husk under the tamale. Set aside. Continue until all dough is used up.
  7. Using a tamale steamer, steam the tamales for approximately 1 hour or until the dough is completely set. If you do not have a tamale steamer, try this easy steamer idea: Fill a 12-14 inch wide skillet with deep sides with two inches of water. Bring water to medium high heat. Place a (bacon) splatter screen on top of skillet. Place tamales on screen and cover with an inverted stainless bowl that covers almost the entire screen. Steam for 1 hour or until dough is set.
  8. Serve with salsa verde.
Variation: BBQ Chicken Tamales
  1. Follow above instructions #1-4 above.
  2. Combine the chicken, cheese and BBQ sauce in a bowl and mix to coat everything well.
  3. Scoop approximately ⅓ cup of the chicken filling in the center of the tamale dough layer. Spread the filling slightly so that it lies vertically in the center of the tamale.
  4. Continue following directions on folding and steaming the tamales.


Mix It Up!

Substitute other great products for endless flavor combinations!

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