Main Course · Dinner · Latin American ·

Peruvian Quinoa Tamales with Chili and Cheese

Name: Peruvian Quinoa Tamales with Chili and Cheese
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 1 cup quinoa, rinsed and drained; 2 cups vegetable broth; 1 cup fresh corn kernels; 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 2 jalapeños, seeded and diced; 1 cup shredded cheese (queso fresco or cheddar); 2 cups masa harina; 1 teaspoon baking powder; 1 teaspoon salt; 1/2 cup vegetable shortening; 16 dried cornhusks, soaked in warm water for at least 1 hour

These quinoa tamales are a Peruvian twist loaded with fresh flavors, spices, and a touch of cheese, which make a unique and flavorful dish that's perfect for any meal.

5(845 reviews)

·By Ethan Brooks·November 17, 2025

Peruvian Quinoa Tamales with Chili and Cheese — Main Course served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Quinoa Filling

For the Chili-Cheese Mixture

For the Masa

For the Tamales

Nutrition

Per serving

Calories: 374 kcal
Protein: 7.51 g
Carbs: 36 g
Fat: 22.41 g
Fiber: 2.64 g

Whole recipe

Total

Calories: 2991 kcal
Protein: 60.1 g
Carbs: 288 g
Fat: 179.3 g
Fiber: 21.1 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 cup quinoa rinsed and drained	222	8.1	39.4	3.6	5.2
2 cups vegetable broth	20	1	4	0	0.4
1 cup fresh corn kernels	132	5	30	1.5	3.3
2 tablespoons olive oil	239	0	0	27	0
1 medium onion, finely chopped	44	1.2	10.3	0.1	1.9
2 cloves garlic, minced	9	0.5	2	0	0.1
2 jalapeños, seeded and diced	8	0.3	1.8	0.1	0.7
1 cup shredded cheese (queso fresco or cheddar)	455	30	1	37	0
2 cups masa harina	960	14	200	10	9.5
1 teaspoon baking powder	2	0	0.5	0	0
1 teaspoon salt	0	0	0	0	0
1/2 cup vegetable shortening	900	0	0	100	0
16 dried cornhusks, soaked in warm water for at least 1 hour	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Quinoa Filling

1
Cook Quinoa
In a medium saucepan, combine quinoa and vegetable broth.
2
Boil and Simmer
Bring to a boil, then reduce heat to low and cover.
3
Finish Quinoa
Simmer for 15-20 minutes until the quinoa is fluffy and liquid is absorbed. Stir in fresh corn.

Making the Chili-Cheese Mixture

1
Sauté Aromatics
Heat olive oil in a skillet over medium heat. Add onions and garlic, sauté until translucent.
2
Add Jalapeños and Cheese
Mix in jalapeños and remove from heat. Stir in shredded cheese.

How to Make Peruvian Quinoa Tamales with Chili and Cheese

Total time: 4 h · Yields 4 servings

1
Mix the Masa
Combine masa harina, baking powder, and salt. Mix in vegetable shortening until crumbly. Gradually add water until dough is smooth.
2
Assemble the Tamales
Spread 1/4 cup masa mixture in center of each cornhusk, top with 2 tablespoons quinoa mixture, and 1 tablespoon chili-cheese. Fold sides and ends to enclose.
3
Steam the Tamales
Arrange tamales standing upright in a steamer basket. Steam over simmering water for about 1.5 hours, until masa is firm.