Best 5 Spinach Cheese Roasted Pepper Tamales Recipes

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Spinach cheese roasted pepper tamales are a fusion of flavors that create a delightful and unique dish perfect for any occasion. The combination of soft and flavorful spinach, creamy cheese, and savory roasted red peppers wrapped in a tender corn masa dough makes this recipe a surefire hit. Whether you are a tamale aficionado or looking to try something new, this guide will provide you with all the necessary steps and tips to prepare this delectable dish in your own kitchen.

Here are our top 5 tried and tested recipes!

ROASTED PEPPERS, SPINACH AND THREE CHEESE CASSEROLE



Roasted Peppers, Spinach and Three Cheese Casserole image

You may certainly roast your own peppers, but buying them in a jar already roasted is so much faster! prepare the complete casserole, cover and refrigerate up to 24 hours in advance to bake later.

Provided by Kittencalrecipezazz

Categories     Spinach

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (10 ounce) box frozen spinach, thawed and well drained (squeeze out any excess moisture completely with hands!)
2 tablespoons butter
2 tablespoons oil
3 roasted red peppers, sliced (purchase a jar and pick out three peppers, then slice into 1/4-inch wide strips)
3 medium leeks, thinly sliced
2 tablespoons fresh minced garlic (or to taste)
1 cup whipping cream
4 large eggs
1 cup ricotta cheese
2 cups swiss cheese
1/2 cup parmesan cheese
2 teaspoons salt (or to taste, I use seasoning salt)
1/4 teaspoon cayenne pepper or 1/4 teaspoon black pepper, to taste
parmesan cheese, for top

Steps:

  • Set oven to 350 degrees.
  • Butter a 11 x 7-inch baking dish (or you can use a 13 x 9-inch, but the casserole will be flatter).
  • Heat butter and oil in a large skillet over medium heat, then add in the spinach; saute the spinach for about 4 minutes; remove to a bowl and set aside.
  • To the same skillet (adding in more butter and/or oil if needed) add in the leeks and garlic; cook for about 6 minutes, or until soft; remove the skillet from the heat.
  • In a bowl whisk together whipping cream and eggs, then add in ricotta cheese, Swiss cheese and Parmesan cheese, salt and cayenne pepper or black pepper, then add in the sauteed spinach, leek/garlic mixture and the sliced roasted peppers; mix well to combine.
  • Transfer the mixture to prepared baking dish.
  • Sprinkle with grated Parmesan cheese.
  • Bake for about 50 minutes, or until a knife inserted in the middle comes out clean.
  • Sprinkle with more roasted peppers on top if desired and serve.
  • Delicious!

Nutrition Facts : Calories 551.6, Fat 44.6, SaturatedFat 24.6, Cholesterol 266.9, Sodium 1143.1, Carbohydrate 14.4, Fiber 2.5, Sugar 3.2, Protein 25.5

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 :

SAUTEED SPINACH AND PEPPERS



Sauteed Spinach and Peppers image

We often steam our fresh spinach and eat it plain. But this version dressed up with red pepper, onion and garlic is a nice change. It is really quick and tasty-and pretty, too.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon olive oil
1 large sweet red pepper, coarsely chopped
1 small red onion, finely chopped
3 garlic cloves, minced
8 cups packed fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sugar

Steps:

  • In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.

Nutrition Facts :

POBLANO AND CHEESE TAMALES (TAMALES DE RAJAS CON QUESO)



Poblano and Cheese Tamales (Tamales de Rajas con Queso) image

This authentic Mexican recipe for homemade tamales is straight from Mexico. Tamales are stuffed with a spicy tomatillo sauce with poblano chiles and cheese - delicious! In Mexico, Chihuahua or Oaxaca cheese is used, but those cheeses are hard to find here, so you can substitute with Monterey Jack. [Originally submitted to Allrecipes.com.mx]

Provided by cocinaidentidad

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h58m

Yield 24

Number Of Ingredients 11

corn husks
10 ounces poblano peppers
1 ¼ pounds fresh tomatillos, husks removed
11 ounces lard, divided
1 onion, chopped
salt and ground black pepper to taste
3 tablespoons chopped fresh cilantro
4 ½ cups masa harina
2 teaspoons baking powder
1 ¾ cups chicken broth, or as needed
2 ½ cups sliced Monterey Jack cheese

Steps:

  • Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
  • Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange poblano peppers in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer into a resealable plastic bag and let them steam, 10 to 15 minutes. Peel off skin, seed, and cut them into strips.
  • Place tomatillos in a pot and cover them with water. Bring to a boil and cook until they change color, about 5 minutes. Drain and place in a blender. Blend until smooth.
  • Heat 1 tablespoon lard in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add blended tomatillos and season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors are well combined, about 5 minutes. Add poblano peppers and cilantro and boil for an additional 5 minutes. Remove from heat and allow to cool, about 10 minutes.
  • Beat remaining lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and baking powder and beat well until combined. Add chicken broth, 1/4 cup at a time, until the dough has a smooth and workable consistency that is not too wet, similar to cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
  • Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomatillo sauce and a piece of Monterey Jack cheese in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour 15 minutes. Let tamales rest for 15 minutes before serving.

Nutrition Facts : Calories 251.8 calories, Carbohydrate 19 g, Cholesterol 23.1 mg, Fat 17.5 g, Fiber 3.8 g, Protein 5.4 g, SaturatedFat 7.4 g, Sodium 198.2 mg, Sugar 1.5 g

ROMANO, SPINACH AND ROASTED RED PEPPER PASTA BAKE



Romano, Spinach and Roasted Red Pepper Pasta Bake image

I got this recipe on a package of Stella Brand cheese. We love it because it is so fresh, rich and robust tasting. It is great when you want something hearty, but without meat, although we have added cooked chicken to it before. We decided the original recipe was a little dry, so we added the cream cheese. It is easy to throw together too.

Provided by skitchen kitchen

Categories     One Dish Meal

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 lb penne pasta, uncooked
1 cup heavy cream
1/2 teaspoon salt
12 ounces roasted red peppers
1/2 lb Baby Spinach
1 1/4 cups romano cheese
3/4 cup gorgonzola
8 ounces cream cheese or 8 ounces neufchatel cheese

Steps:

  • Heat oven to 350°F Cook pasta following instructions on package. Unwrap cream cheese and microwave for 20 seconds to soften it. Combine cream cheese, heavy cream, salt, red peppers (sliced), red pepper liquid, spinach and half the romano (shredded) and gorgonzola (crumbled) cheeses. Drain pasta well and toss with the red pepper mixture. Spread into a 13"x9"x2" casserole dish. Bake covered for 15 minutes. Remove from oven and sprinkle remaining cheese to top. Return to oven and bake for the final 5 minutes. Serve warm.

Nutrition Facts : Calories 513.6, Fat 29.4, SaturatedFat 17.2, Cholesterol 95.3, Sodium 1190.5, Carbohydrate 50.6, Fiber 7.4, Sugar 1.2, Protein 14.6

Tips:

  • Prep Your Peppers: Before roasting the peppers, char them directly over a gas flame or under the broiler. This step enhances their flavor and gives the tamales a smoky aroma.
  • Choosing Fresh Spinach: Opt for vibrant, dark green spinach leaves. Avoid wilted or yellowed ones. You can use baby spinach or regular spinach; just make sure to chop it finely.
  • Homemade Salsa Verde: If you prefer a spicier filling, consider making your own salsa verde using fresh tomatillos, cilantro, onion, and jalapeños. It adds a tangy and flavorful touch to the tamales.
  • Masa Consistency: The masa should have a smooth and spreadable consistency, similar to thick pancake batter. Add more broth or water as needed to achieve the desired texture.
  • Steaming the Tamales: Ensure your steamer is large enough to accommodate all the tamales in a single layer without overcrowding. This allows for even steaming and prevents them from sticking together.
  • Serving Suggestions: Accompany the tamales with additional salsa verde, sour cream, crumbled cotija cheese, and sliced avocado for a delicious and authentic Mexican meal.

Conclusion:

Spinach, cheese, and roasted pepper tamales are a delightful fusion of flavors and textures that offer a unique twist on traditional tamales. With the smoky roasted peppers, creamy cheese, and vibrant spinach, these tamales are sure to impress your taste buds. Remember to use fresh ingredients, prepare your peppers properly, and steam the tamales until they are cooked through for a perfect result. Enjoy these tamales as a satisfying meal or as a special treat to share with friends and family. Happy cooking!

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