Tamales Con Poblanos

Ingredients:

• 4 to 6 Tamales
• 2 large poblano peppers, roasted, skinned and seeded
• 1 can Poblano Cream Condensed Soup
• 1 large clove garlic, crushed and minced
• ½ small yellow onion sliced thin
•  ¼ tsp. Cumin powder
• 1 chicken bouillon cube
• 1 cup grated Oaxaca cheese or Mozzarella
• Salt to taste

Remove the seeds of the roasted and skinned poblano peppers then cut them in narrow strips then cut them about 1 ½ inches long.  Remove the husk from the tamales and cut them about 1 inch long.

Heat 1 TBSP. cooking oil in a skillet and sauté the onions until limp then drop in the minced garlic.  Cook stirring until the onions are semi transparent but before the garlic gets browned.

Add the 1 can Poblano condensed soup and ½ can of water.  Add the chicken bouillon cube and let it simmer until the chicken bouillon is dissolved. Drop in the poblanos and the tamales.  Add the cumin and heat through stirring occasionally to prevent sticking at the bottom.  Taste and add salt if needed. Transfer to a heat proof dish then spread the grated cheese on the top.  Let the cheese melt or heat briefly in the microwave oven until the cheese melts.  Serve warm with corn tortillas.  Garnish with avocado slices, sour cream and cilantro.