Cheese and Jalapeño Tamales Recipe
Cheese and jalapeño tamales are one of the most popular tamal fillings in Mexico, and it’s easy to see why. Soft corn masa wrapped around melted cheese with a little heat from the peppers, that’s really all it takes to make people go back for seconds. This recipe is vegetarian, and you can make it fully vegan with dairy-free cheese, no other changes needed.
If you’ve never made tamales before, this is a great one to start with. The filling comes together in one pan with just a handful of ingredients, no long simmered sauce required, so once your masa is ready you’re not far from steaming. Below I’ll walk you through the whole process, from soaking the corn husks to folding and steaming, so your first batch turns out right.
Quick Answer: What Are Cheese and Jalapeño Tamales?
Cheese and jalapeño tamales are a Mexican tamal made with corn masa, filled with melted cheese and sautéed jalapeño peppers, then wrapped in a corn husk and steamed until firm. They’re naturally vegetarian, and easy to make vegan with dairy-free cheese in place of dairy cheese.
Recipe at a Glance
- What it is: A vegetarian Mexican tamal filled with sautéed jalapeño peppers and melted cheese, easily made vegan with dairy-free cheese.
- Cuisine: Mexican, vegetarian (vegan option)
- Dish type: Tamal / main dish
- Difficulty: Medium
- Ready in: 2 hours (stovetop steaming)
- Method: Stovetop steaming, Instant Pot
- Key ingredients: Masa harina, jalapeño peppers, chihuahua cheese, corn husks, onion, tomato
- Flavor: Savory, cheesy, smoky, mild to medium heat, comforting
- Best for: Christmas, Día de los Muertos, Thanksgiving, family tamaladas, make-ahead freezer meals
Mexican Tamales
Tamales (for plural and tamal in singular form) are made in so many variations. Their fillings range from meat, vegan meats or vegetable ingredients to the different color and flavors of the salsas used.
If the savory choices aren’t enough, there’s also a huge selection of sweet flavored tamales.
Yet another variation is found in the individual family or Mexican region that is preparing the tamal.
For example, in the Yucatán Peninsula the traditional tamales made by the Maya favored banana leaves instead of the corn husks that are more commonly used in other regions of Mexico.
(Some countries in Central America also make tamales and use both types of wrapping to steam them, though the tamales may go by another name there.)
Both the corn husk and banana leaf versions are delicious and each give the tamales a unique look and touch of scent and flavor.
Tamales are one of the most delicious traditions of Latin America and Mexico.
Cheese and Jalapeno Tamales
My family, like every other Mexican familia, makes tamales every year for Christmas, holidays and for some special occasions.
In the years since following a meatless lifestyle, I’ve recreated the traditional tamales my family makes and turned them into vegetarian or vegan versions. I even wrote a tamales cookbook with dozens more!
One of the vegetarian tamales I grew up eating was my mom’s jalapeño and cheese tamales. So needless to say, they were one of the first recipes I made sure to include here on my blog as well as in my cookbook.
My masa recipe has always used vegetable shortening and vegetable broth instead of lard and chicken broth, so the base of these tamales is already meat-free before you even get to the filling.
These cheese and jalapeño tamales are ones I make every year for the holiday season. Trust me, even though they don’t have meat, even meat eaters will devour these. Honestly, these are the favorites of lots of tamale lovers.
One of the best parts is that you can use either dairy cheese or vegan cheese and no one will notice.
Cheese and Jalapeño Tamales Ingredients
The ingredients you’ll need are very easy to find just about everywhere. The only exceptions may be the masa harina and the dried corn husks, but you can find both at Mexican and Hispanic grocery stores as well as on Amazon. I’ll link to both at the bottom of the post.
Ingredients for the Tamales Masa
• Masa harina: instant corn masa, the base of the dough
• Baking powder: helps give the masa a light, airy texture
• Salt
• Vegetable shortening or oil: replaces the lard traditionally used, keeps the masa vegetarian
• Vegetable broth: replaces chicken broth, keeps the masa vegetarian and adds flavor
Ingredients for The Vegetarian Tamales Filling
• Raw jalapeño peppers: the star of the filling, adds heat and a fresh, grassy flavor
• Onion
• Garlic
• Tomato: helps bring the sautéed filling together
• Olive oil
• Salt
• Cheese: melts into the filling, use dairy or vegan depending on what you’re making
Ingredient Substitutions
If instead of shortening you’d like to use oil, regular vegetable oil or coconut oil both work, and a mild-tasting olive oil would too. Use 2/3 cup of oil in place of 1 cup of shortening. If you want the full method and ratios for an oil-based masa, I’ve got a whole tamales masa with oil recipe you can follow instead.
To make the jalapeños less spicy, remove all the seeds and the veins from the chile.
Prefer pickled jalapeños over fresh? They work here too and add a little tang along with the heat, just drain them well before adding to the filling.
For cheese, use dairy cheese to keep these vegetarian, or vegan cheese to make them fully vegan.
What Type of Cheese to Use
Below are all the different types of Mexican cheese that you could use in my jalapeno and cheese tamales recipe.
- Chihuahua cheese
- Mexican Manchego cheese
- Queso fresco
- Queso panela
- Oaxaca cheese
- Monterey Jack cheese
Vegan Cheese and Jalapeño Tamales
The masa recipe is vegan, and so is the filling, with the only exception being the cheese.
Just like in my Bean and Cheese Tamales, you can simply use your favorite vegan cheese here too. Look for something you can slice. If it melts a little, even better.
I’ve mostly used the Heartbest vegan cheese brand for my tamales, though I’m not sure it’s available everywhere. Daiya and Violife are good options too.
Tamales Making Tips
I know many people hear “tamales” and feel too intimidated by the work involved in making them. They are a delicious labor of love, for sure!
I used to feel that way too, but there are ways to make it go smoother and faster. One is making a small batch, like this one, which makes up to 2 dozen tamales, still a good amount.
You can also break the process into two days. One day you make the filling and soak the corn husks overnight, and the second day you make the masa, then assemble and steam.
If you want to take it a step further, you can always volunteer your family or invite friends over to help. This is commonly done in Mexican families.
Once you make tamales for the first time, you’ll see it really isn’t such a big deal. And after you assemble a few, you’ll get the hang of it.
Also, don’t stress if the first few don’t look as “pretty,” it doesn’t matter, because you’ll see they still taste AMAZING!
More Tamale Making Tips
- Masa For Tamales | No Lard Recipe
- How to Steam Tamales Without a Steamer
- How to Prepare Corn Husks for Tamales
- How Long Does It Take to Cook Tamales on the Stove?
- What to Eat with Tamales | 24 Tamales Side Dishes
- How Long do Tamales Last
- How to Store Tamales
How to Make Cheese and Jalapeno Tamales
Get organized before you start and the process goes quickly. If you have helpers, assign each person a task and build an assembly station once you’re ready to fill.
Soak the Corn Husks
Sort and rinse the corn husks, then soak in warm water until pliable.
Make the Filling
Sauté the onion with a little salt until soft, then add the garlic and jalapeño and cook until softened. Add the tomatoes and more salt, and cook until they break down. Taste and adjust salt, then set aside to cool.
Make the Masa
Whip the shortening until light and fluffy. Add half the masa harina, baking powder, and salt, then whip in the vegetable broth a little at a time, alternating with the remaining masa harina, until smooth and airy.
The Float Test
Drop a small piece of masa into a glass of water. If it floats, it’s ready. If not, keep whipping and test again.
Assemble the Tamales
Pat the drained husks dry. Spread a thin layer of masa on the smooth side, then add filling and a slice of cheese in the center. Fold the husk closed, sides in first, then the pointed end up.
Steam the Tamales
Arrange upright in a tamalera steamer basket, cover with extra husks or a towel, and steam on low for one hour. Check one tamal for doneness, the husk should peel away easily. If not, steam another 15 minutes.
No tamalera? See How to Steam Tamales Without a Steamer or you can also steam in an Instant Pot for 45 minutes.
Nancy’s Expert Tips
• Taste a piece of your jalapeño before you sauté the whole batch. Heat varies a lot from pepper to pepper, even within the same bag, so a quick taste test tells you if you need to remove more seeds and veins or if you’re good to go as is.
• Cook the tomatoes down all the way. If the filling is still watery when you take it off the heat, that extra moisture can make your masa soggy once it steams. Let it cook until the liquid has mostly evaporated, then let it cool before filling.
• Don’t overstuff, and keep the cheese centered. This is the biggest reason cheese leaks out during steaming. A couple tablespoons of filling and one slice of cheese, placed in the middle of the masa and not too close to either edge, is plenty.
How to Serve Cheese and Jalapeno Tamales
Enjoy these with a drizzle of salsa verde or your favorite salsa. Refried beans make a great side dish too, and if you want more ideas, check out my full guide, What to Eat with Tamales | 24 Tamales Side Dishes.
How to Store and Make Ahead
Let leftover tamales come to room temperature, then store in an airtight container or thick plastic bag. They’ll keep in the fridge for up to 4-5 days.
To freeze, place them straight into a freezer bag, or wrap in foil first and then place inside a freezer bag to prevent freezer burn. They’ll keep in the freezer for up to 3 months.
You can also make the filling and masa a day or two ahead and refrigerate separately, then assemble and steam the day you want to serve them. This is a great way to break up the work if you’re prepping for a holiday.
For more detail, see my full guide on How to Store Tamales.
Cheese and Jalapeño Tamales Recipe
Okay amigos, below is the printable recipe. If this is your first time making tamales, please read through the whole article and recipe card before you begin the process.
Remember, this is a small batch, but you can easily double the ingredients to make a large batch of tamales.
If you made these, please leave a star rating below, it helps more people find the recipe!
If you have any questions, don’t hesitate to reach out!
FAQ About Cheese and Jalapeño Tamales
Are cheese and jalapeño tamales spicy?
They have a mild to medium heat, mostly from the jalapeño. Taste a piece of your pepper before cooking the whole batch, since heat can vary a lot from pepper to pepper. Removing the seeds and veins will tone it down further.
Are these the same as tamales de rajas?
Not quite. Tamales de rajas traditionally use roasted poblano strips, while this recipe uses raw jalapeño peppers, and the two are prepared a little differently. I’ll be sharing a dedicated rajas tamales recipe with fire-roasted poblanos in the future for that traditional version.
How many tamales does this recipe make?
This is a small batch that makes up to 2 dozen tamales. You can easily double the ingredients if you’re cooking for a bigger crowd or a holiday gathering.
Why did my tamales come out dense or dry?
Dense tamales usually mean the masa wasn’t whipped long enough, run the float test before assembling to check. Dry tamales are often a sign of overcooking, or not enough broth in the masa to begin with.
Can I make these ahead for a party or holiday?
Yes. Make the filling and masa a day or two in advance and refrigerate separately, then assemble and steam the day you plan to serve them. You can also steam and freeze them fully in advance, see the storage section above for details.
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
Cheese and Jalapeño Tamales Recipe
Video
Ingredients
Filling Ingredients:
- 1 large white onion cut in half then thingy sliced
- 4 cloves of garlic peeled and roughly minced
- 2 lbs. jalapeño peppers sliced into slivers
- 3 medium roma tomatoes chopped
- 2 Tablespoons olive oil
- 1 teaspoon sea salt to taste, I added about 1.5 teaspoons
- 10.5 oz. chihuahua cheese 25 small pieces
Masa Ingredients:
- 1 lb. masa harina 4 cups, I use the tamale specific flour by Maseca brand
- 1 teaspoon of baking powder
- 1.5 teaspoons of fine sea salt to start
- 7 oz vegetable shortening 1 cup
- 20 oz vegetable broth add a pinch of ground turmeric for colour, if desired
Additional Ingredients and Tools needed:
- 1 large pack dried corn husks you’ll need anywhere from 25 for tamales plus extra for steaming
Instructions
Soak The Corn Husks
- Sort through the husks and remove any dirt or debris. Rinse thoroughly, then soak in warm or hot water, either in a large container or a clean kitchen sink.
Make The Filling
- Heat the oil in a very large pan and sauté the onion with a little salt until soft. Add the garlic, then the jalapeño, and sauté until they begin to soften. Add the tomatoes and more salt, and cook until they break down. Taste and adjust the salt if needed, then remove from heat and set aside to cool.
Make The Masa
- Use a stand mixer, a handheld mixer, or a large bowl and a sturdy spoon, whichever you prefer. Whip the shortening until light and fluffy. Add half the masa harina along with the baking powder and salt, and whip until well combined and crumbly. Add a bit more masa harina and some of the vegetable broth, and whip again.
- Keep adding the masa harina and broth little by little, alternating between the two, and stop occasionally to scrape down the sides and bottom of the bowl so everything combines evenly. Whip until the masa is smooth, airy, and well combined.
The Float Test
- Once everything is well combined, do the masa float test. Drop a small dollop of masa into a glass of water. If it floats back to the top, it's ready. If it sinks, keep whipping and test again, this ensures the masa is airy enough for light, not dense, tamales.Not everyone does this step, but I like to. It's up to you.
Assemble The Tamales
- Drain the corn husks and set them on a colander to remove excess water. If they're still damp when you're ready to spread the masa, pat them dry with a paper towel.
- Work on a large surface. Take one softened husk, smooth side facing up, wide end toward the top. Use a spatula or the back of a spoon to spread a thin, even layer of masa onto it.
- Place two tablespoons of filling in the center, followed by a slice of cheese. Fold one side of the husk toward the center, then the other side, and finally fold up the pointed end. Set the tamal on a tray and repeat until all the masa and filling are used.
Steam The Tamales
- Once assembled, it's time to steam. Use a traditional tamalera, a large pot with a steamer basket, or a pressure cooker.
- Add warm water to the pot and secure the steaming insert, then arrange the raw tamales inside. Cover with extra hydrated corn husks or a clean kitchen towel. Bring to a boil over medium-high heat, then lower to low and steam for 1 hour.
- After and hour carefully remove one tamal to check for doneness. Let it rest 5 minutes, then unwrap it, if the husk pulls away easily, it's done. If not, steam for another 15 minutes and check again.
Serve
- Now your tamales are ready to enjoy!
Recipe Notes & Pro Tips
Nutrition
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Nancy Lopez is a Mexican-born published cookbook author and recipe developer with 20+ years of cooking experience. Raised in the U.S. and now living in North-Central Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens. Read more…
