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    Home » Recipes » Tamales » Jalapeño and Cheese Tamales (Rajas con Queso) + VIDEO

    Jalapeño and Cheese Tamales (Rajas con Queso) + VIDEO

    Last Updated November 9, 2022. Originally Posted December 20, 2019 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    These insanely delicious Tamales de Rajas con Queso (Jalapeño and Cheese Tamales) are the perfect way to celebrate any special occasion. Unwrap and enjoy!
    Jump to Recipe Print Recipe
    Tamales Rajas con Queso, or Jalapeño and Cheese Tamales on a white plate topped with a green cilantro leaf.

    Three tamales on a white plate, one with a green cilantro leaf on top.

    As a little girl, I dreaded this time of the year. If I dared to cross the kitchen, I was handed a knife and a corn husk. Smear. Fill. Wrap. Repeat.

    One day, I saw my cousin going through the front room, completely avoiding the kitchen. She returned with tamales from the neighbor, thereby making herself the hero of our family because ours were still cooking.

    A few years later, my cousin was sitting at the table … smearing, filling, wrapping… when, this time, I walked in with the neighbor’s Jalapeño and Cheese Tamales.

    It felt great to be the tamale hero for a change!

    Here’s a tried and true tamales recipe that’s delicious, yummy, and one of the most classic Mexican dishes.

    Uncooked tamales in a large platter with the open-side up.

    It’s not the recipe for tamales. It’s the work involved that makes them hard.

    Truth be told. That’s actually why we have big Mexican families: to wrap tamales. Totally joking!

    More Tamales Recipe:
    Chicken Mole Tamales
    Red Pork Tamales
    Beef Tamales

    Corn husks submerged in water.

    • Soak the corn husks in warm water. At least 20-30 minutes, until pliable.
    • Overnight is best.

    Pro Tamale Making Tip:
    Put them in large pot and cover with a lid from a smaller pot. Corn husks float, and they need to be completely submerged in water.

    If you’re lucky enough to live in an area where they sell prepared masa, BUY IT. You won’t regret saving yourself this step.

    Or, you can make homemade masa for tamales. You can also use a healthier masa with oil that does not use lard.

    Two pictures side by side of pickled jalapenos and slices of cheese.

    The filling for Rajas con Queso Tamales:

    • pickled jalapenos
    • Monterey Jack cheese slices

    Lost in Translation: “Rajas” are slices. You might find “tamales de rajas con queso” with slices of roasted poblano peppers instead of pickled jalapenos.

    However, it’s 100 times easier to use pickled jalapenos instead.

    Traditionally, these tamales are made with Oaxaca cheese. Monterey Jack is easier to find and makes a good substitute.

    Note: Look at how the cheese is sliced, long and thin to fit the length of the corn husks.

    How to Assemble Tamales

    A collage showing how to assemble tamales.

    • Get a corn husk and apply a thin layer of masa.
    • Add your filling.
    • Fold each side inward.
    • Fold the corner end in and set aside.

    Word to the Wise: While you’re assembling tamales, make sure the ones that are already assembled are standing up, not lying down. The open top should be upward.

    The filling will fall out otherwise.

    More Vegetarian Tamales:
    Northern Style Bean Tamales
    Tamales Dulces
    Tamales de Cajeta

    Corn husks at the bottom of a steamer.

    When you buy a bag of corn husks, you will always find some that are NOT good. Maybe they are too small, or they just look weird.

    Add those to the bottom of a large steamer. They also serve to place on top of the steaming tamales.

    You might also like:
    Chicken Salsa Verde Tamales
    Champurrado
    Buñuelos

    Uncooked tamales placed inside steamer pot.

    • Add water to the steamer.
    • Add tamales open side up.
    • Steam for 1 /2 to 2 hours, or until the masa removes easily from the corn husk.

    Make tamales in half the time with an instant pot. Check out these: Instant Pot Red Pork Tamales and Instant Pot Chicken Tamales.

    Tamales on a wooden serving dish next to a decorative Mexican clay cup.

    How long do Tamales last?

    • Fresh tamales last up to 5 days in the fridge.
    • Frozen tamales last up to 4 months.

    These insanely delicious Tamales de Rajas con Queso will be a family favorite. They’re perfect for any special occasion. iProvecho!

    Watch The Video on How to Make Jalapeño Cheese Tamales

    Did you make this recipe? Please rate the recipe below!

    Tamales Rajas con Queso, or Jalapeño and Cheese Tamales on a white plate topped with a green cilantro leaf.

    Jalapeño and Cheese Tamales

    These insanely delicious Tamales de Rajas con Queso (Jalapeño and Cheese Tamales) are the perfect way to celebrate any special occasion. Unwrap and enjoy!
    4.99 from 55 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 1 hour
    Cook Time: 2 hours
    Total Time: 3 hours
    Servings: 25
    Calories: 266kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 bag corn husks about 30 husks
    • Water (for steamer)
    • Prepared Masa
    • 1 12- ounce can pickled Jalapeño slices
    • 1/2 lb shredded Oaxaca cheese or Monterrey Jack, 3/4-inch slices

    Instructions

    • Soak corn husks in hot water for 30 minutes. Overnight is best.
    • Drain and shake off any excess water from the corn husks.
    • Apply a thin layer of masa.
    • Add your a slice of Jalapeño pepper.
    • Add a slice of cheese.
    • Use your best judgement. If using a larger corn husks, add more cheese.
    • Fold the corn husks sides inward.
    • Fold the corner top in to the center and set aside.
    • Place already assembled tamales standing upward, with the open-side up.
    • Fill the bottom of a large steamer with water.
    • You will always have corn husks that are NOT good. Add those to the bottom of steamer, above the steamer insert.
    • Add tamales open side up to the bottom of the pot.
    • Steam for 1 /2 to 2 hours, or until the masa removes easily from the corn husk.

    Video

    Notes

    Soak the corn husks in a large pot, then cover them with a lid from a smaller pot. Corn husks float, and they need to be completely submerged in water.
    Advice for Newbies:
    • Buy prepared masa. 
    • Invite friends to help. 
    • If making homemade masa, make it days ahead of time. 
    Cut the cheese into thin slices to fit the length of the corn husks.
    • Fresh tamales last up to 5 days in the fridge.
    • Frozen tamales last up to 4 months.

    Nutrition

    Calories: 266kcal | Carbohydrates: 20g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 394mg | Fiber: 2g | Sugar: 1g
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


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    Filed Under: Tamales, Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Amy Katz from Veggies Save The Day

      December 1, 2016 at 12:42 pm

      I’ve never been brave enough to make tamales myself. I buy them from a woman at the local farmers market. But maybe this year I’ll give it a go!

      Reply
      • Maggie Unzueta

        December 6, 2016 at 12:41 pm

        You must! All you need is a few of your favorite friends. Making tamales is a lot of fun!

        Reply
    2. Rae Goldman

      December 1, 2016 at 12:58 pm

      I’ve always wanted to make tamales but I’m intimidated by them. These look delicious–I need to overcome my fear!

      Reply
      • Maggie Unzueta

        December 6, 2016 at 12:48 pm

        You so should! Your tastebuds will thank you. 🙂

        Reply
        • Bailey

          November 27, 2021 at 6:34 pm

          How could I go about steaming these in the instant pot? How long and which setting? Can’t wait to try this recipe!

        • Maggie Unzueta

          December 1, 2021 at 6:12 pm

          I have two instant pot tamales recipes. Assemble the tamales, then follow how to set the time and add water to the IP. They both have instructional videos and instructions. Enjoy!
          https://inmamamaggieskitchen.com/instant-pot-pork-tamales/
          https://inmamamaggieskitchen.com/instant-pot-chicken-tamales/

    3. Joanie @ ZagLeft

      December 1, 2016 at 2:45 pm

      I have a friend whose mother makes them when she comes to visit and I always look forward to them. You just can’t beat the incredible taste of homemade. I’ve never made tamales before but would love to. Definitely bookmarking your recipe, they look and sound fantastic!

      Reply
      • Maggie Unzueta

        December 6, 2016 at 12:42 pm

        My mom’s tamales are awesome, but I really enjoy making them myself. There’s nothing like sitting around a table with a group of friends and making tamales. 🙂

        Reply
    4. Lana | Lifestyle Queen Bee

      December 1, 2016 at 8:01 pm

      Is it sad to say as a self-proclaimed foodie, I have yet to try tamales?! I know, I know! It’s definitely on the list and this recipe only confirms I need to do so sooner than later. Your recipe looks awesome!

      Reply
      • Maggie Unzueta

        December 6, 2016 at 12:43 pm

        OMG! You’re so missing out!

        Reply
    5. Denay DeGuzman

      December 1, 2016 at 8:04 pm

      Oh my goodness, I LOVE cheese & jalapeno tamales and I love this recipe! It’s been a few years since I’ve made them with family and friends, but I need to do this again soon. 🙂

      Reply
      • Maggie Unzueta

        December 6, 2016 at 12:43 pm

        I can’t imagine one Christmas without them. So yummy!

        Reply
    6. katie

      December 2, 2016 at 7:59 pm

      Tamales are my absolute fave! I’ll have to try this recipe!

      Reply
      • Maggie Unzueta

        December 6, 2016 at 12:44 pm

        My favorite too. Christmas just wouldn’t be the same without them. 🙂

        Reply
    7. S. Conover

      December 21, 2016 at 9:27 am

      Ingredients call for baking powder and the directions say baking soda. Which is it?

      Reply
      • Maggie Unzueta

        December 26, 2016 at 12:38 pm

        Yikes! I just saw your comment. It went into spam. BAKING POWDER! Thanks for letting me know.

        Reply
    8. Amanda

      June 18, 2017 at 8:49 am

      5 stars
      If measuring how much is a 1/2 pound of lard? Like a cup?

      Reply
    9. Tammy

      October 22, 2017 at 11:16 am

      I’m self employed and always short of time. Can I make he Masa the night before and refrigerate it?
      Thanks!!!!

      Reply
      • Maggie Unzueta

        October 23, 2017 at 11:39 am

        Yes, of course. 🙂

        Reply
    10. Suzanna Kendall

      December 9, 2017 at 10:41 pm

      I have been looking for a recipe for sweet tamales, made with condensed milk and raisins.

      Reply
    11. Emily

      November 10, 2019 at 6:52 am

      I tried yesterday to make some fidnt work out so im using your recipe snd tryi g todsy fingers crossed

      Reply
      • Maggie Unzueta

        December 2, 2019 at 5:06 pm

        Hope it turned out ok!

        Reply
    12. Nina

      December 17, 2019 at 9:52 pm

      They are on the stove for our Christmas Lunch at my work tomorrow. Hope they come out good. I used mozzarella cheese because I didn’t have the other.

      Reply
      • Maggie Unzueta

        December 20, 2019 at 12:33 pm

        That’s awesome! Hope they turned out ok.

        Reply
    13. Breanna Reynoso

      December 30, 2019 at 10:18 am

      4 stars
      My first time making tamales and i used this recipe! Came out good and really yummy. Cooked for 2 hours and for some reason a few were pretty soggy unsure why

      Reply
      • Maggie Unzueta

        December 31, 2019 at 4:41 pm

        Hi. Soggy tells me there was something wrong with the masa. Or, the other thing you might need to do is leave them in the pot with the heat off. It lets them rest and will help bring the masa together.

        Reply
    14. Heidi Ozaeta

      December 26, 2020 at 10:01 pm

      5 stars
      We make pork and red chili tamales every Christmas but this was our first time making the cheese and jalapeño tamales. They came out great and taste delicious. Thank you!

      Reply
      • Maggie U

        December 29, 2020 at 5:47 pm

        So glad you enjoyed this recipe!

        Reply
    15. Catalina

      April 27, 2022 at 12:04 pm

      Hola Maggie! have some fresh mozzarella that I would like to use for these tamales. Do you think that would be ok, or is there too much moisture in fresh mozzarella? Thank you.

      Reply
      • Maggie Unzueta

        May 2, 2022 at 3:37 pm

        I’ve never tried it with fresh mozzarella. You might be right there. It might be too moist.

        Reply

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