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Tamale Grilled Cheese

Name: Tamale Grilled Cheese
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 80 g Lard; 2 Poblano chiles; 150 g Oaxacan cheese or mozzarella; 300 g Masa harina (corn flour); 180 ml Chicken stock; 200 g Cooked shredded chicken

45 min (25 prep + 20 cook) Easy 4 servings Fusión

Edmond Bojalil

Recetas Mexas

Published: Mar 29, 2026 · Updated: May 12, 2026

A griddled fusion sandwich: tamale corn masa crisped like grilled cheese, oozing with melted cheese.

About this recipe

Flattened and griddled tamale in sandwich style: tamale dough pressed onto a griddle, filled with melted Oaxacan cheese, roasted poblano chile and shredded chicken, sealed with another layer of dough and cooked until crispy outside with a soft interior.

History & Origin

The tamale grilled cheese emerged from food trucks in Los Angeles and San Antonio in the mid-2010s, when Chicano chefs began reformatting tamale flavours into more modern presentations. The idea is simple but brilliant: the corn masa of a tamale has a perfect texture for griddling, creating a crispy crust that recalls both the bread of an American grilled cheese and the crust of tamales toasted on a comal. The result is a dish that honours the tamale tradition while embracing the culture of the hot sandwich.

Estimated cost

$12.04

Total cost

$3.01

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

520

Calories

28g

Protein

48g

Carbohydrates

24g

Fat

Fiber

780mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the tamale dough: mix 300 g masa harina with 180 ml warm chicken stock, 80 g lard, 1 tsp salt and 1 tsp baking powder until you have a soft, workable dough.
💡 The dough should have the texture of soft Play-Doh
2
Char 2 poblano chiles directly over a gas flame until the skin is completely blackened. Place in a plastic bag for 10 minutes. Peel, deseed and cut into strips. Shred 200 g cooked chicken.
3
Divide the dough into 8 portions. Roll each portion between two sheets of cling film into 15x10 cm rectangles about 5 mm thick.
4
On 4 of the dough rectangles, distribute poblano strips, shredded chicken and 150 g crumbled Oaxacan cheese (or mozzarella). Cover with the other 4 dough rectangles and seal the edges by pressing with your fingers.
5
Heat a griddle or non-stick skillet over medium heat with a little lard or butter. Cook each tamale grilled cheese for 4–5 minutes per side until golden and the cheese has melted.
💡 Press gently with a spatula to ensure even contact
6
Serve immediately with sour cream, salsa verde and lime wedges. Cut diagonally to show the filling.

Frequently asked questions

What people ask about this recipe

What is a tamale grilled cheese?

It is a fusion sandwich that uses tamale corn masa in place of bread, griddled until crisp and filled with melted cheese. It combines the comfort of an American grilled cheese with the corn flavour of a Mexican tamale.

Can I use shop-bought tamales?

Yes. Leftover or shop-bought tamales work well: remove the husk, slice or flatten the masa, and griddle with cheese. It is a great way to use up tamales the day after.

What cheese melts best?

A good melting cheese such as Monterey Jack, mozzarella or mild Cheddar works well. A Mexican Oaxaca cheese is the most authentic if you can find it in a Latin grocer.

How do I get a crisp crust?

Cook on a medium-hot griddle or pan with a little butter or oil, pressing gently, until the masa forms a golden, crunchy crust. Patience over a moderate heat gives the best result without burning.

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