Roasted Poblano Tamales

• 52 corn husks
• Tamale Dough
• 2 Tbsp. chopped fresh epazote leaves
• 10 poblano chiles, roasted, seeded, deveined and chopped
• 1 cup KRAFT Shredded Mozzarella Cheese

1. Soak corn husks in hot water for 30 minutes or let stand overnight in room-temperature water.
2. Prepare Tamale Dough recipe, adding the chopped epazote leaves with the flour.
3. Assemble tamales by spreading 2 Tbsp.
4. of the masa mixture (tamale dough) into a 3x2-inch rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk.
5. Spoon 1 Tbsp.
6. of the peppers and 1 tsp.
7. of the cheese down the center of the masa mixture on each husk; fold over the sides of the husk and both ends to completely enclose the filling.
8. Stand tamales in a steamer basket in large pot filled 1/4 full with water.
9. (Make sure tamales are not touching the water.)
10. Bring water to boil; cover.
11. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary.
12. Remove tamales from steamer basket; cool slightly.
13. Top with TACO BELL Thick & Chunky Salsa just before serving, if desired.

corn husks, tamale dough, epazote leaves, chiles, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/roasted-poblano-tamales-65433.aspx (may not work)