Ingredients
Corn, Roasted Poblano Peppers (Poblano Chile, Expeller Pressed Canola Oil), Corn Flour Masa (White Corn treated with lime), Water, Ground Tomatoes in Light Puree (Fresh Vine - Ripened California Tomatoes, Salt, Citric Acid), Butter (Pasteurized Cream), Cheddar Cheese (Pasteurized Grade A Milk, Cheese Cultures, Salt, Annatto {Color}, Enzymes), Monterey Jack Cheese (Pasteurized Grade A Milk, Cheese Cultures, Salt, Enzymes), Cotija Cheese (Cultured Pasteurized Grade A Milk and Skim Milk, Sea Salt, Enzymes), Organic Sugar, Tomato Paste, Onions, Anaheim Chile Peppers, Green Onions, Cilantro, Roasted Jalapeno Peppers (Jalapeno Peppers, Expeller Pressed Canola Oil), Baking Powder (Monocalcium Phosphate, Sodium Bicarbonate, Cornstarch {made from Identity Preserved Non-Genetically Modified Corn}), Expeller Pressed Canola Oil, Roasted Serrano Peppers (Serrano Peppers, Expeller Pressed Canola Oil), Salt, Garlic Powder, Cornstarch, Spice, Black Pepper, Cayenne Pepper,
Citric Acid.
Contains: Milk
Heating Instructions
Keep frozen until ready to heat. Do not thaw out.
Microwave Oven:
Note: Heating instructions were tested with an 1100-watt microwave.
Remove tamale from package and wrap in a damp paper towel and place on a microwave safe plate. Place in oven and heat on HIGH for approximately 2½ - 2¾ minutes. Let stand 1 minute before serving. Remove tamale from corn husk and enjoy. (Variations do occur in microwave ovens, so consult your owner’s guide for exact settings and time).
Steaming on Stove Top: Remove tamale from package and place in a stovetop steamer. Steam for 20 - 25 minutes. Let stand for 1 minute before serving. Remove tamale from corn husk and enjoy.