If you love Mexican tamales and want to try a spicy, creamy flavor, this recipe for cheddar cheese and jalapeno tamales may be for you. This is an excellent choice for vegetarians, or anyone else who wants a flavorful, spicy change of pace. Read on to learn how to make jalapeno cheese tamales.

These tamales are hearty, creamy and flavorful. They make excellent appetizers, or may be served with salad and chips with salsa for a complete meal. They are made in a similar fashion to traditional tamales, but no meat is used, and instead the cheese and chile peppers provide flavor and texture. For vegan tamales, substitute soy cheese or omit the cheese altogether.

• 3 cups masa harina (available at Latin groceries)
• 3 cups vegetable stock
• 1 cup vegetable shortening
• 1 1/2 teaspoons baking powder
• 3 jalapenos, seeded if you don't want your tamales too hot
• 1/4 cup finely chopped scallion
• 1 lime, halved
• 1/4 teaspoon garlic powder
• 3/4 cup cheddar cheese
• 3/4 cup pepper jack cheese
• 1 teaspoon salt
• 1 package dried corn husks
• A steaming tray
• 2 large bowls

1. Add vegetable stock to the masa harina and stir
2. In another bowl, mix together the vegetable shortening, baking powder, garlic powder and salt
3. Mix with an egg beater until fluffy
4. Slowly incorporate the masa/stock mixture, beating after each addition
5. Once all ingredients are mixed, beat for an additional 5 minutes

1. Let the dried corn husks soak in hot water until softened (around 15 minutes)
2. Begin heating the water under your steamer (it will need to boil)
3. Take a corn husk and place it into another husk, so that they are doubled up with a few inches of single husk at each end
4. Spread 3 tablespoons of dough in the center
5. Sprinkle with cheese, scallion, and jalapeno
6. Top with another layer of dough
7. Roll up corn husk and fold ends
8. Steam for 40-50 minutes