I haven't tried these but they sound wonderful!

Tamales With Roasted Green Chilies And Cheddar Cheese

Makes 12

2 1/2 cups prepared corn masa
1/2 cup diced chiles
3/4 cup shredded cheddar cheese, or pepper jack
12 whole, pitted black olives
Aprox 30 dry corn husks

Soak at least 30 husks in hot water for 20 minutes to soften. Once
softened, remove from water, separate, and shake off excess water.
Tear some husks 1/4 inch wide to form 24 strips to tie the ends with.

Meanwhile, in a large bowl, mix together the masa, chiles and cheese.
Take 1/4 cup at a time and place in the center of a large husk. With
your fingers, press dough ball into a 3 inch rectangle. Push one
olive into the center of dough. (This is traditional.) Place another
husk on top. Then roll from the long sides to form a cylinder shape.
Pinch and gently twist the ends and tie, snugly, being careful not to
break the husk tie. Continue until you have made 12 or so tamales.

When ready to cook, place in a steam pot and cover tightly and steam
the tamales for 30 to 35 minutes over simmering water, being careful
that your water does not cook away, add water if necessary. Do not
crowd the tamales too close together. Tamales are done when they feel
firm to the touch but not hard, and the dough comes away easily from
the husk. Remove from pot and let rest for 5 minutes before serving.
Serve with salsa and sour cream.