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Contains milk ingredients.

Hint of Chile lime & cheese tamales. What You'll Need: 11/2 cup finely ground tostitos hint of Chile lime flavored tortilla chips; 11/2 cup yellow masa harina corn flour; 1/2 tsp kosher salt; 11/2 tsp baking powder; 1/4 cup melted butter; 13/4 cup boiling hot chicken or vegetable stock; 1/4 cup diced onion; 1 poblano pepper, diced; 1 Jalepeno pepper, chopped; 3 cloves garlic, chopped; 1 can (4 oz.) hatch green chiles; 10 large dried corn husks for tamales, soaked in water for one hour; 1 lb. Grated pepper jack cheese; Optional for Garnish: 1 avocado, sliced thinly; 1/4 cup grated cotija cheese. Directions: 1. In the bowl of an electric mixer combine the ground tostitos, masa harina corn flour, salt and baking powder then mix until well combined. 2. In a sauce pot, combine the stock, butter, onion, peppers, chilies and bring to a boil. 3. On medium speed add the butter/stock/chile mixture, increase the speed until it forms a dough then turn speed up to high for about 4-5 minutes until the masa is light and fluffy. 4. Lay out 8 corn husks and divide the masa among them. 5. Spread the masa out into a 5-inch square stretching from the broad edge of the corn husk 3/4 way to the top and centered from side to side. Ensure that the thickness is even. 6. Place about 1/4 cup of grated cheese in your hand and squeeze it into a 4-inch-long log and place in the center, then roll one edge over the top, gently pull the corn husk away and roll the other side over so that they overlap masa on masa. Roll the corn husk up and using a thin strip of corn husk tie the top of the tamale off about 2 inches from the top. Repeat until all tamales are formed. 7. Gently steam the tamales for 15 minutes, turn the heat off and let rest for 10 more minutes before serving, garnished with avocado, lime pickled onions and a little grated cotija cheese if desired. Guaranteed fresh until printed date.

Frito-Lay, Inc.