Roasted Poblano Tamales

• 7 cups prepared tamale dough (enough to make 52 tamales)
• 2 Tbsp. chopped fresh epazote leaves
• 52 corn husks
• 10 poblano chiles, roasted, seeded, deveined and chopped
• 1 cup KRAFT Shredded Mozzarella Cheese

1. Soak 52 corn husks in hot water for 30 minutes or overnight in warm water.
2. Prepare your favorite 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-in.
5. rectangle down the center of each corn husk, leaving about 2 in.
6. bare at the top of the husk.
7. Spoon 1 Tbsp.
8. of the peppers and 1 tsp.
9. 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.
10. Steam in a tamalera for about 1 hour, adding water when needed.
11. (Tamales are cooked when they pull away from the corn husks.)
12. Cool slightly.
13. Serve topped with salsa, if desired.

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

Taken from www.kraftrecipes.com/recipes/roasted-poblano-tamales-62905.aspx (may not work)