Tamale Chili (Dip) adapted from chef Ali: https://chefalli.com/chili-cheese-tamale-dip/
Ingredients:
6 Tucson Tamale red Chile Pork tamales
15 oz no-bean chili
11 oz can of cream of mushroom soup
½ tsp garlic powder
1spt dry onion
1 cup cheddar cheese
Fritos (topping)
Green onions (topping)
Directions:
Preheat the oven to 250 degrees.
Spray a 2-quart dish with nonstick spray. Remove paper wrappers from each tamale and place into the baking dish. Use a small parking knife to slice each tamale into 1” pieces.
In a mixing bowl, combine the chili with the cream of mushroom soup, garlic, and onion, mixing well; pour this mixture evenly over the tamales and cover the baking dish with foil.
Bake on the center rack for 25-30 minutes or until hot throughout, removing the foil for the last 10 minutes of baking time; sprinkle with cheddar and finish in the oven.
Top with corn chips and chopped green onions. Serve with tortilla chips or your favorite crackers.
