Preparation Instructions

Preparation Instructions:

Defrost slightly (30-60 seconds per relleno in microwave or 10-15 minutes left out)

Pan fry 7-10 minutes or deep fry at 375°F for approx. 4 minutes in light cooking oil.

Alternatively, air fry on 400°F until cheese is thoroughly melted (typically around 16 minutes per 3 rellenos, but please use your best judgment).

Serving Suggestions:

Enjoy the rellenos just as they are, or top with red or green chile sauce or queso!

Defrost slightly (30 - 60 seconds per item in the microwave or 10-15 minutes left out).

Pan fry for 7-10 minutes or deep fry at 375°F for approx. 4 minutes in light cooking oil.

Alternatively, air fry at 400°F until cheese is thoroughly melted (typically around 9 minutes per 3 chimichangas, but please use your best judgment).

Serving Suggestions:

Enjoy the chimichangas just as they are, or top with red or green chile sauce or queso!

Defrost in microwave (45 seconds per tamale) to start.

Steamer: Fill steamer with water. Turn heat to medium. Keep tamales in paper. Steam 15 to 20 minutes. Add 10 minutes if your tamales are frozen.

Oven: Preheat oven to 325°. Wrap each tamale tightly in a few layers of aluminum foil, making sure there is no air. Heat 20 minutes, turning over at the halfway mark.

Instant Pot: Once Instant Pot is heated to high, dampen tamales. Warm for 10 minutes. Make sure they’re spaced to be thoroughly cooked.

Microwave: Wrap each in a damp paper towel. Arrange on a microwave-safe plate, leaving space between them. Heat the tamales for 1 to 2 minutes. While we love how quick this method is, keep in mind that it does risk drying them out.

Serving Suggestions:

Enjoy the tamales just as they are, or top with red or green chile sauce or queso!

Heat Thoroughly using microwave, stove top or crock pot.

Serving suggestions:

Add your favorite toppings such as avocado, cilantro, sour cream, or Greek yogurt. Serve with a warm flour tortilla on the side.