In a large mixing bowl, combine chicken, chiles, 5 oz of White Cheddar Cheese Sauce, cilantro, chili powder, cumin, coriander, garlic, and black beans.
For each tamale, spread 1/4 cup of masa in a 6-inch circle on a 12-inch x 8-inch sheet of foodservice film. Place 2 Tbsp of the filling on the masa and fold the plastic wrap over; roll to seal the tamale. Twist one end of the plastic wrap to seal one end of the tamale. Steam the tamales for 45 minutes or until the masa has set. Allow to cool slightly before unwrapping.
While the tamales cool, in a saucepan over medium heat, combine 13 1/2 oz of White Cheddar Cheese Sauce, water, and Fire Roasted Poblano Flavor Concentrate, stirring until the cheddar sauce is hot and the concentrate has fully dissolved. Serve 2 tamales per order with 1/4 cup of cheddar sauce.
Ingredients
1 lb chicken breast, roasted, pulled
3 oz Whole green chiles, fire roasted, canned, chopped, drained
