Seafood Tamales with Roasted Poblano Cream Sauce

Ingredients

• 24 each 4.5" White Corn Tortilla
• 8 oz. Poblano Pepper, roasted, peeled, seeded, diced
• 12 oz. Monterey Jack Cheese, shredded
• 24 oz. Shrimp, raw, chopped
• 24 oz. Crab Meat, shredded, cooked or raw
• 2 tsp. Thyme, dried
• 1 tsp. Black Pepper
• 24 each Corn Husks, dried, reconstituted
• 3 cups Roasted Poblano Sauce
• 1 1/2 cup Pico De Gallo, prepared