1 1/2 cups green tomatillo salsa
4 poblano chiles, roasted, peeled, seeded and cut
into 1/2 inch strips
1 pound Mexican cheese or Monterey jack cheese
(about 3 cups), cut into 1/2 inch cubes
In large bowl combine 1/2 cup of the salsa and the remaining ingredients. (Reserve 1/2 of salsa to add to the masa.)
Serve the remaining 1/2 cup of the salsa alongside the finished tamales.
This recipe makes enough filling for approximately 1 dozen tamales. Double, triple or quadruple to desired amount.