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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. Line a rimmed baking pan with foil; place peppers on baking pan. Broil on high for 12-15 minutes, turning peppers occasionally until blackened on all sides. Place peppers in a medium bowl, and cover tightly with plastic wrap. Let stand for 15 minutes.

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  • Preheat oven to 400°F. Add squash to a prepared baking pan and toss with cumin, olive oil, salt and pepper. Roast for 15-20 minutes or until golden brown.

  • When peppers are cool to the touch, while wearing plastic gloves peel off the outer layer of skin. Discard the stem and seeds. Roughly chop peppers and place in a medium size bowl. Add salsa and cooked squash. Stir to combine.

  • Assemble tamales as in the Classic Tamales recipe, placing 1 stick cheese on the masa before adding about 1 Tbs. filling.

Tips

*Filling can be made up to 3 days in advance and can be used cold when filling tamales.

Nutrition Facts

194 calories; total fat 13g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 17mg; sodium 238mg; potassium 205mg; carbohydrates 17g; fiber 2g; sugar 1g; protein 5g; trans fatty acidg; calcium 126mg; iron 1mg.

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