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Mix green salsa, sour cream, and cilantro.
Remove wrapping from tamales (paper or corn husks). Cover the bottom of a baking dish with 4 tamales and cover with 1 cup of creamy green salsa, 1 cup of poblano strips, ½ cup of corn kernels and a layer of Sargento ® Sliced Colby-Jack Cheese (4 Slices). Repeat the process with the rest of the tamales, creamy green salsa, poblano strips, corn kernels and the remaining slices of cheese. Bake in a 350°F for 20 to 25 minutes until cheese is melted, bubbly and golden brown. Serve warm and garnish with cilantro leaves to taste.
Bake in a 350°F oven for 20 to 25 minutes until cheese is melted, bubbly and golden brown. Serve warm and garnish with cilantro leaves to taste.
Mix green salsa, sour cream, and cilantro.
Remove wrapping from tamales (paper or corn husks). Cover the bottom of a baking dish with 4 tamales and cover with 1 cup of creamy green salsa, 1 cup of poblano strips, ½ cup of corn kernels and a layer of Sargento ® Sliced Colby-Jack Cheese (4 Slices). Repeat the process with the rest of the tamales, creamy green salsa, poblano strips, corn kernels and the remaining slices of cheese. Bake in a 350°F for 20 to 25 minutes until cheese is melted, bubbly and golden brown. Serve warm and garnish with cilantro leaves to taste.
Bake in a 350°F oven for 20 to 25 minutes until cheese is melted, bubbly and golden brown. Serve warm and garnish with cilantro leaves to taste.