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Savory Tamale Cheesecake

1 hr 15 min
15 min prep
1 hr cook

Serves 10

10gCarbs
27gFat
8gProtein

Ingredients

  • 1 lb Fully cooked chicken tamales
  • 16 oz Cream cheese, softened
  • 3 Large eggs
  • 1/3 cup Grated cotija cheese
  • 1/2 cup H-E-B That Green Sauce, (mild or medium)
  • 1/2 cup Fresh cilantro, finely chopped
  • 1/2 cup Green onions, finely chopped
  • 1 tsp Lime zest, zest
  • 1 tbsp Salted butter

Shop ingredients

  • Item, Tamales Aguilar Chicken Tamales. Quantity: 1 each. Price: $9.35.
    Tamales Aguilar Chicken Tamales
    1 lb needed

    $9.35

    Adjust quantity
  • Item, Hill Country Fare Cream Cheese. Quantity: 2 eachs. Price: $3.64.
    Hill Country Fare Cream Cheese
    16 oz needed

    $3.64

    $1.82 / each

    Adjust quantity
  • Item, Central Market Pasture Raised Large Brown Eggs. Quantity: 1 each. Price: $8.75.
    Central Market Pasture Raised Large Brown Eggs
    3 items needed

    $8.75

    Adjust quantity
  • Item, H-E-B Queso Cotija Grated Cheese. Quantity: 1 each. Price: $4.15.
    H-E-B Queso Cotija Grated Cheese
    1/3 cup needed

    $4.15

    Adjust quantity
  • Item, H-E-B That Green Sauce - Mild. Quantity: 1 each. Price: $4.42.
    H-E-B That Green Sauce - Mild
    1/2 cup needed

    $4.42

    Adjust quantity
  • Item, Fresh Cilantro. Quantity: 1 each. Price: $0.50.
    Fresh Cilantro
    1/2 cup needed

    $0.50

    Adjust quantity
  • Item, Fresh Green Onions. Quantity: 1 each. Price: $0.49.
    Fresh Green Onions
    1/2 cup needed

    $0.49

    Adjust quantity
  • Item, Fresh Lime. Quantity: 1 each. Price: $0.20.
    Fresh Lime
    1 tsp needed

    $0.20

    Adjust quantity
  • Item, Hill Country Fare Salted Butter Sticks. Quantity: 1 each. Price: $3.83.
    Hill Country Fare Salted Butter Sticks
    1 tbsp needed

    $3.83

    Adjust quantity

Instructions

  1. Preheat oven to 350˚F.
  2. Cut tamales in half. Line them up around the outside ring of an 8 inch springform pan to form an outer crust.
  3. Chop any extra ones into smaller pieces and toss in bottom of the pan.
  4. Using a hand mixer blend cream cheese, eggs, cotija cheese, green sauce, cilantro, green onions and lime zest. Beat until smooth. Pour into pan slowly, making sure that tamales stay upright around the edge.
  5. Brush tamales with butter and bake for 50 minutes. Remove from oven and allow to sit for 20 minutes before serving. ,
  6. Serve with topping of your choice, such as additional cilantro, pico de gallo, salsa or avocado.

Nutrition

Nutrition Facts

10 servings

  • Amount Per Serving
    Calories
    310
  • % Daily Value*
  • Total Fat
    • 27g
    • 42%
  • Saturated Fat
    • 12g
    • 60%
  • Trans Fat
    • 0.5g
  • Cholesterol
    • 115mg
    • 38%
  • Sodium
    • 480mg
    • 20%
  • Total Carbohydrate
    • 10g
    • 3%
  • Dietary Fiber
    • 1g
  • Sugars
    • 2g
  • Protein
    • 8g
  • Vitamin C
    • 4%
  • Calcium
    • 8%
  • Iron
    • 4%
  • Vitamin A
    • 15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.