Cacique® Longaniza Cured Pork Sausage, Shrimp, Corn and Potatoes
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Serves4 people -
DifficultyModerate
Ingredients
- 1 lb baby or small red potatoes, sliced into 1/4-inch thick slices
- 2 ears corn, shucked and sliced into 1-inch thick disks
- 1 package Cacique® Longaniza Cured Pork Sausage, cut into 2” pieces
- 1 lb large raw shrimp
- 6 Tbsp butter, diced into 1 Tbsp pieces
- 2 Tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 Tbsp Paprika
- 1 Tbsp Cayenne Pepper
- Salt & Pepper to taste
- 2 Tbsp chopped fresh parsley leaves
Instructions
- Preheat oven to about 350° F.
- Cut 8 sheets of 12 by 14-inch heavy duty aluminum foil. Use two sheets of foil per packet. Divide potatoes among each of the four double lined foil sheets (layering ingredients in center), followed by corn, Cacique® Longaniza Cured Pork Sausage and shrimp.
- Melt butter in a microwave safe dish in microwave.
- Stir in lemon juice and garlic.
- Divide butter mixture among packets drizzling about 2 Tbsp evenly over each. Sprinkle each with about 1/2 tsp of the seasoning.
- Wrap up sides of first sheet of foil, then place second sheet going opposite length and wrap while crimping edges to seal.
- Bake sealed side up about 30 minutes or until potatoes are tender and shrimp have cooked through. Serve
Other Recipes
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Papas con Chorizo Quesadilla -
Mexican Chocolate with Crema Cookie Sandwich -
Hearty Mexican Lasagna
Hearty Mexican Lasagna
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Serves4 people
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DifficultyModerate
Ingredients
- ½ package (5 oz.) Cacique® Cotija cheese, crumbled
- 4 packages (10 oz.) Cacique® Manchego cheese, shredded
- ½ cup Cacique® Crema Mexicana
- 8 oz. ground beef
- 10 oz Cacique® Chorizo, Beef, Pork, or Soy
- ½ red onion, chopped
- Salt and pepper to taste
- ½ cup corn or ½ cup of diced green chilies
- 1 cup red enchilada sauce
- 8 flour tortillas, torn into pieces
Instructions
- Preheat oven to 375°F.
- Over medium heat, sauté beef and chorizo with onion. Once browned, add corn, chilies or both. Heat enchilada sauce. Dip tortilla pieces in sauce then place on plate.
- To Assemble: In an oven-proof casserole dish, place several pieces of tortillas to cover bottom. Spoon half of meat mixture on layer of tortillas. Dab 1-2 tablespoons of enchilada sauce and top with a combination of both cheeses. Repeat process of tortillas, meat, sauce and cheeses. Top with final tortilla pieces to cover. Spread enchilada sauce and top with cheeses. Place in oven for 15-20 minutes or until heated through. Top with Crema Mexicana and green onion. Serve hot.
Other Recipes
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Chorizo Enfrijoladas con Queso -
Papas con Chorizo Quesadilla
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Red Chilaquiles Quesadilla -
Pepita Pesto Spaghetti with Nopales and Cotija
Mexican Chocolate Layered Cake Cups
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Serves4 people
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DifficultyEasy
Ingredients
- 1 11 oz angel food loaf
- 1 Cup Cacique® Crema Mexicana Agria
- 1 Cup Chocolate Hazelnut Spread
- ½ teaspoon cinnamon
- ½ teaspoon ancho chile powder
- raspberries or strawberries for garnish
- 4 small glasses or mason jars
Instructions
- For Mexican Chocolate Crema: In a medium, microwavable bowl, heat the chocolate hazelnut spread on high for 1 minute. Stir well, then heat again for 30 to 60 seconds, being careful not to overheat, until the chocolate hazelnut spread is smooth and melted. Stir in the Crema Mexicana Agria, cinnamon and ancho chile powder and whisk until creamy, heating again in 30-second increments if necessary to make the dip smooth.
- For Assembly: Cut angel food cake into 1 inch slices, then cut into circles to fit into your cups. Place a layer of cake into your cups, spoon on 2 tablespoons of the Mexican Chocolate Crema then top with another layer of cake and 2 more tablespoons of the Mexican Chocolate Crema. To serve, garnish with raspberries or strawberries.
Other Recipes
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Red Chilaquiles Quesadilla
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Red, White and Blueberry Crema Tart -
Papas con Chorizo Quesadilla
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Mexican Chocolate with Crema Cookie Sandwich
Layered Mac And Cheese With Cacique® Chorizo & Tomato Sauce
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Serves8 people
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DifficultyModerate
Ingredients
- 16 ounces macaroni
- 1 Tablespoon olive oil
- 1 10 oz roll Cacique® Beef, Pork or Soy Chorizo
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- 1 Tablespoon ground cumin
- 1 Tablespoon ancho chile powder
- 1 28 oz can crushed tomatoes
- 1 to 2 chipotles in adobo, minced
- 1 15 oz can black beans, drained
- 4 Tablespoons butter
- 1⁄4 cup all purpose flour
- 2 1/2 cups milk
- 1 12 oz package Cacique® Manchego, shredded
- 1 12 oz package Cacique® Cotija, crumbled
- Salt and pepper
- Vegetable oil or butter, to grease the baking dish
Instructions
- Preheat the oven to 350°F and grease a 9 x 13inch baking dish. Cook the macaroni according to package directions.
- While the macaroni is cooking, heat the olive oil in a large skillet over medium heat. Add the Chorizo and cook, breaking it up with a wooden spoon, for 3 to 4 minutes. Add the onion and garlic to the skillet and continue cooking until the onions are tender, approximately 5 to 6 minutes. Sprinkle with the cumin and ancho chile powder and cook for an additional 1 to 2 minutes. Add the tomatoes, chipotle in adobo and beans and bring to a boil. Reduce the heat and simmer gently for 10 minutes, until slightly thickened.
- While the sauce simmers, in a large saucepan melt the butter over medium heat. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the milk gradually, stirring all the time to prevent lumps from forming. Add the shredded Manchego and half the crumbled Cotija. Cook, stirring, for 3 to 4 minutes, until the cheese melts (the Cotija won’t melt all the way.)
- When the macaroni is done, drain it and stir it into the cheese sauce. Taste and add salt and pepper if needed.
- To assemble, put a third of the Chorizo-tomato sauce in the bottom of the prepared pan. Top with half the mac and cheese, then another third of the Chorizo-tomato, the rest of the mac and cheese, and the remaining chorizo-tomato. Sprinkle the top with the remaining Cotija. Bake for 25 to 30 minutes, until bubbling. Serve warm.
Other Recipes
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Baked Chimichangas with Cacique® Chorizo & Cheeses -
Cacique® Queso Fresco Potato Tacos Dorados -
Chorizo Enfrijoladas con Queso
Chorizo Enfrijoladas con Queso
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Serves15 people
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DifficultyEasy
Ingredients
- 3 cups of cooked pinto beans
- 1 cup of pinto beans broth
- 1 package of Cacique® Pork, Beef or Soy Chorizo
- 15 corn tortillas
- Vegetable oil
- Cacique® Oaxaca cheese, sliced semi-thin
- Cacique® Queso Blanco- optional
- Cacique® Crema Mexicana – optional
- Shredded lettuce- optional
Instructions
- In a pot, cook chorizo at medium-low heat until completely cooked. Blend or mash beans and add to chorizo pot. Add additional bean broth to make beans liquid. Reduce heat to low and bring to a simmer and set aside.
- Add about 2tbs of oil to a pan and quick fry tortillas. Once all tortillas are fried, fill each tortilla like a quesadilla adding cheese to half and folding up. Place back into pan with no oil to melt cheese. Flip once to get a crisp on both sides of tortilla.
- Place 3 to a plate and run chorizo bean sauce over until completely covered. Garnish with lettuce, crumbled Cacique® Queso Blanco and a drizzle of Cacique® Crema Mexicana.
Other Recipes
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Sopa de Letras -
Savory Tortilla Soup with Crispy Tortillas, Queso Fresco & Crema -
Papas con Chorizo Quesadilla
-
Baked Chimichangas with Cacique® Chorizo & Cheeses
Bacon Wrapped Cacique® Oaxaca Cheese Bombs
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Serves10 people
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DifficultyModerate
Ingredients
- 1 can biscuits, we used Grands Jr.
- 6 oz . Cacique® Oaxaca cheese, cut into 10 cubes
- 5 slices of bacon cut in half
- 3 Tablespoons butter, melted
- 2 cloves garlic, grated
- 10 toothpicks
Instructions
- Mix melted butter with garlic. Set aside. Open biscuits and place on cutting board. Gently flatten biscuit. Do not make it too thin or the cheese will escape during frying. Brush the side up of a biscuit with garlic butter. Place one cube of cheese in the middle and close the sides, pinching the seam. Roll few times in your hands. Place on a plate. Repeat with each biscuit.
- Wrap each biscuit in one-half of a bacon slice, securing it with a toothpick. Place back on the plate. Repeat with each biscuit.
- In a skillet, preheat canola or vegetable oil to 350 degrees F. Not hotter. Fry each biscuit, about 1,5 to 2 minutes on each side OR until the side is crispy brown. Place fried cheese bombs on a paper towel lined plate to drain the excess oil. Serve warm with a side of garlic butter or marinara sauce for dipping.
Other Recipes
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Game Day Manchego Stuffed Sliders
Mini Chicken Taquitos
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Serves30 people
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DifficultyModerate
Ingredients
- 30 4.5 inch mini tortillas mini street taco tortillas
- 3 lbs of chicken tenders
- ¼ cup lime juice
- ¼ cup lemon juice
- ½ Tsp salt plus more to taste
- 3 Tbsp brown sugar
- 3 Tbsp unsalted butter
- 1 Tsp paprika
- ½ Tsp cayenne pepper
- Chicken Filling:
- ¼ cup Cacique® Crema Mexicana Agria
- 2 large jalapeños, chopped + deseeded
- 5 oz Cacique® Manchego, shredded or crumbled
- Salt to taste
- 60 toothpicks
- Oil to deep fry
- Chopped cilantro to serve
- Crumbled Cacique® Cotija
Instructions
- For the Citrus Chicken: Place all the ingredients for the citrus chicken in a medium-sized pot. Cook on low heat, with the lid on, for about 20 minutes, stirring occasionally. The liquid should come to a slow simmer, and the chicken should be mostly cooked. Uncover and cook the chicken for a further 20 minutes, on medium heat, stirring occasionally. Allow the chicken to cool down slightly in the remaining liquid. Shred the chicken in the liquid. Mix to combine. Transfer the shredded chicken to another bowl, leaving behind any excess liquid.
- Place the Cacique® Crema Mexicana Agria, shredded Cacique® Manchego and jalapenos in the same bowl as the citrus chicken. Mix to combine. Taste and season with salt. Set aside the mix until needed.
- Place about 1 - 2 Tbsp. of the filling in the middle of a mini tortilla. Roll up the tortilla tightly. Secure the rolled up tortillas with two toothpicks (as shown in pictures). Repeat with all the filling and tortillas
- Heat up about 3 - 4 inches of oil in a medium (or large) pot. When the oil is hot (about 360°F), carefully lower 1 - 2 taquitos into the hot oil. Deep fry the taquitos for about 1 - 2 minutes until they turn golden brown. Remove from the oil, and place on a paper towel lined baking tray to drain excess oil.
- Alternatively, you can shallow fry the taquitos in a pan with about 1 inch of oil. Shallow fry both sides of the taquitos for 1 - 2 minutes, per each side, until they turn a golden brown. Remove from the oil and place the taquitos on paper towels to drain excess oil.
- Repeat until all the mini taquitos are crispy and golden. Remove the toothpicks. Place fried taquitos in a warm oven, to keep them crispy and warm until you’re ready to serve.
- When ready to serve, place the taquitos on a serving platter, and sprinkle chopped cilantro and Crumbled Cacique® Cotija on top.
Other Recipes
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Bacon Wrapped Cacique® Oaxaca Cheese Bombs
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Game Day Manchego Stuffed Sliders
Shrimp, Cheese, and Mango Tapas
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Serves6 people
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DifficultyEasy
Ingredients
- ½ cup of Cacique® Queso Fresco, diced
- 2 cups of fresh shrimp, peeled
- 1 Tsp. of olive oil or butter
- ½ cup of red onion, chopped
- 1 mango, peeled and diced
- ½ cup Cacique® Panela cheese, diced
- 2 Tbsp. of chopped cilantro
- 1 Tbsp. of lime juice
- Salt to taste
- Tortilla Chips
Instructions
- In a medium skillet, sauté the shrimp for approximately 1-2 minutes per side and add salt to your shrimp while cooking.
- After the shrimp is cooked, place them in a bowl. Add the Cacique® Queso Fresco, the Cacique® Panela cheese, mango, onion, cilantro, and lime juice.
- Carefully mix everything very well. Let the mix stand for a couple of minutes.
- Serve a portion of the mix over each tortilla chip.
Other Recipes
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Bacon Wrapped Cacique® Oaxaca Cheese Bombs
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Mini Chicken Taquitos
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Game Day Manchego Stuffed Sliders
Cranberry Grilled Cheese
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Serves2 people
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DifficultyEasy
Ingredients
- 2/3 cup Cacique® Manchego Cheese crumbled
- 4 Slices Sourdough Bread
- 4 Tbsp Dried Cranberries
- 1/4 cup Fresh Basil sliced
- Black pepper to taste
- Olive Oil Spray
Instructions
- Spray both sides of the bread slices lightly with olive oil spray. Top one slice of bread with half of the Manchego cheese. Sprinkle half of the dried cranberries and half of the basil over the Manchego cheese. Top with a second slice of bread, and set aside. Repeat process for second sandwich.
- Heat a grill pan on the stovetop over medium heat. Spray lightly with olive oil spray. Place the two sandwiches on the grill pan, and cook for 2-3 minutes, until the underside of the sandwich is a light golden color. Flip sandwiches and cook for additional 1-2 minutes. Watch carefully, and remove when cheese is melted and sandwich is golden brown. Slice each sandwich in half, and serve.
Other Recipes
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Bacon Wrapped Dates with Manchego -
Baked Chimichangas with Cacique® Chorizo & Cheeses
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Game Day Manchego Stuffed Sliders
Papas con Chorizo Quesadilla
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Serves4 people
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DifficultyEasy
Ingredients
- 8 ounces Cacique® Chorizo (Pork, Beef or Soy)
- 2 teaspoons olive oil
- 2 cups Russet potatoes, peeled chopped in ½-inch cubes
- 1 cup Cacique® Queso Quesadilla Cheese, Shredded
- 1 cup Cacique® Oaxaca Cheese, Shredded
- 4 flour tortillas
- salsa for serving
Instructions
- Heat oil in pan over low medium heat. Add potatoes and cook for 112 minutes stirring frequently until potatoes begin to brown and crisp. Remove from heat and set aside.
- Heat Cacique® Chorizo in a large sauté pan over medium heat; breaking it up into crumbles with a large spoon. Cook for 10 minutes; stir in potatoes, lower heat to medium low and continue cooking for 5 minutes more.
- Heat skillet or comal. Place a flour tortilla on hot comal and spoon in one quarter of the potato/chorizo mixture, top with ½ cup of the two cheese mixed and fold tortilla and flip over. Cook until tortilla is golden and cheese has melted. Top with your favorite salsa and serve.
Other Recipes
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Cacique® Queso Fresco Potato Tacos Dorados
-
Strawberry Cheesecake Quesadilla -
Baked Chimichangas with Cacique® Chorizo & Cheeses
Bacon Wrapped Dates with Manchego
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Serves8 people
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DifficultyEasy
Ingredients
- 16 Medjool dates
- 4 ounces Cacique Manchego cheese
- 16 slivered almonds
- 8 strips thinly sliced bacon
- Toothpicks
- Honey - optional
Instructions
- Preheat the oven to 400 degrees F. Position a rack in the center of the oven. Line a rimmed baking sheet with foil.
- Use a paring knife to carefully slice the dates lengthwise about 3/4 of the way through. They should still be intact on one side but you want a big enough opening that you can easily fill them. Remove the pit from each date.
- Cut the cheese into 16 small cubes. The pieces of cheese should be small enough to fit inside of the dates.
- Stuff each date with a piece of cheese and a slivered almond. Press the date closed.
- Cut the strips of bacon in half. Wrap a half-strip of bacon around each date. Secure with a toothpick. Place each date on its side on the baking sheet.
- Bake the dates for 15 minutes and then flip each date to its other side. This will help the bacon cook evenly. Bake for 10-15 minutes longer or until the bacon is crisp.
- Place the dates on a serving platter and drizzle them with the honey (if using). Serve warm or at room temperature.
Other Recipes
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Baked Cacique® Queso Fresco Cheese Rolls with Honey and Thyme -
Cacique® Manchego Stuffed Figs -
Sweet & Savory Bruschetta
Baked Cacique® Queso Fresco Cheese Rolls with Honey and Thyme
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Serves4 people
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DifficultyModerate
Ingredients
- 1- 2 rectangular filo at sheets (depending on the size of your sheets)
- Leaves from 8 sprigs of fresh thyme
- 4 Tablespoon butter, melted
- 5 Ounces soft Cacique® Queso Fresco Cheese
- 4 Teaspoon honey
Instructions
- Cut the filo sheet in half lengthways, and in half crossways to make 4 rectangles
measuring approximately 15x20 cm (6”x8”).
- Brush the rectangles generously with butter, ensuring that about 1 Tbsp is saved to brush
the tops.
- Sprinkle some thyme leaves along the long length of each pastry rectangle and fold it in
to encase it. Crumble some goat’s cheese in a line along the opposite short side of the
pastry. Starting at the goats cheese end, roll the pastry once over the goats cheese and
carry on rolling all way to the thyme, sealing the join.
- Repeat the process to make 4 rolls.
- Place on a baking tray lined with baking paper and brush once more with the remaining
butter.
- Bake in a pre-heated oven at 180°C – 355°F for 15-20 minutes or until golden and
crisp.
Other Recipes
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Chiles en Nogada -
Cacique® Manchego Stuffed Figs
Cacique® Manchego Stuffed Figs
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Serves24 people
-
DifficultyEasy
Ingredients
- 12 fresh Black Mission or Brown Turkey figs
- 3 1/2 teaspoon balsamic vinegar
- 1/2 teaspoon Kosher salt
- 10 oz. Cacique® Manchego Cheese
- 12 walnut halves
Instructions
- Preheat oven to 350 degrees F. Place fig halves sliced-side-up on a
baking sheet.
- Using your finger, make a depression in the center of each.
- Place 2 to 3 drops vinegar in each depression and sprinkle figs
with salt, if desired.
- Fill each fig with a dollop of cheese and top with a walnut piece.
- Bake until cheese melts and is bubbly, about 5 minutes.
Other Recipes
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Sweet & Savory Bruschetta
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Game Day Manchego Stuffed Sliders
Chiles en Nogada
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Serves12 people
-
DifficultyModerate
Ingredients
- 12 chile poblanos
- 3 roma tomatoes
- 2 Tablespoons olive oil
- ½ white onion, finely chopped
- 3 cloves of garlic
- 1 pound Cacique® Pork Chorizo
- ¼ Tablespoon salt
- ¼ teaspoon ground pepper
- 1/2 Tablespoon dried oregano
- 1/2 Tablespoon ground cloves
- 1/2 Tablespoon ground cinnamon
- 1/2 Tablespoon ground nutmeg
- 1/2 Tablespoon dried thyme
- 1 Tablespoon white vinegar
- 4 firm peaches, peeled and chopped
- 2 Gala or Golden Delicious apples, peeled and chopped
- 2 Bartlett pears, peeled and chopped
- 1 ounce white cooking wine
- ¼ cup fresh parsley, chopped
- ½ cup raisins
- ½ cup blanched almonds, chopped
- NOGADA (WALNUT SAUCE):
- 1/4 cup milk, plus more if needed
- 1/2 cup Cacique® Crema Mexicana
- 1 ounce white cooking wine
- 4 ounces cream cheese, softened
- 1/4 cup Cacique® Queso Fresco, crumbled
- 1 cup shelled walnuts
- 2 Tablespoons granulated sugar
- GARNISHES:
- Pomegranate seeds
- Fresh parsley
Instructions
- Preheat broiler.
- Rinse pepper thoroughly to remove dust particles. Place peppers evenly in a single layer on a foil-lined
cookie sheet. Pierce each chile with a knife.
- Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn
the peppers after 3 to 5 minutes to blister all sides evenly. When done, the pepper skins should be
evenly blistered and mostly black.
- Place roasted peppers in a plastic bag, and when cool, peel off blackened skin. Using a small sharp
knife, carefully slit roasted chiles open along one side. Remove seeds, leaving stems attached. Set aside
to fill later.
- Boil tomatoes for 5 to 10 minutes and peel. Let cool and chop.
- In a large skillet, over medium heat, add oil. Add onions and sauté until translucent, about 2 minutes
add garlic and continue to cook for another minute.
- Add ground pork and add all spices and vinegar.
- After 8 minutes of stirring and breaking up meat and meat is cooked add chopped tomatoes, peaches,
apples, pears, wine, and parsley. Stir and cook for 5 minutes uncovered. Cover and cook for an
additional 5 minutes to steam and soften fruit.
- Add raisins and almonds and combine and let cook for an additional 10 minutes uncovered.
- While mixture is cooking make the sauce. In a blender place milk, crema, wine, cream cheese, Cacique® Queso Fresco, walnuts and blend. Add more milk as needed to make mixture creamy. Add sugar and blend.
- Assemble poblanos by stuffing with filling.
- Pour cream sauce over the poblanos and garnish with pomegranate seeds and chopped parsley.
Other Recipes
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Red Chilaquiles Quesadilla
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Enchilada Breakfast Casserole
Sweet & Savory Bruschetta
Ingredients
- 1 small loaf (6-8 inches) French bread, cut into 1/2 inch slices
- 10 ounces Cacique® or Cacique® Ranchero Queso Fresco
- 1/4 cup honey
- 1 cup balsamic vinegar (use good quality)
- 1 cup small yellow tomatoes
- 1 cup small orange tomatoes
- 1 cup small red tomatoes, such as cherry tomatoes
- 1/2 cup chopped fresh basil
- 1 small loaf (6-8 inches) French bread, cut into 1/2 inch slices
- 10 ounces Cacique or Ranchero Queso Fresco
- 1/4 cup honey
- 1 cup Cacique Crema Mexicana
- 1 cup sliced strawberries
- 1 cup raspberries
- 1 cup blueberries
- 1/2 cup chopped fresh basil
Instructions
- For Savory: Preheat oven to 350F. Place a slice of queso fresco on each slice of bread and bake for 10-12 minutes until toasted and cheese is slightly melted.
Remove and set aside. Bruschetta: Heat balsamic vinegar, honey and sliced tomatoes until tomatoes soften. Assemble the bruschetta on top of each piece of bread. Add basil.
- For Sweet: Preheat oven to 350F. Place a slice of queso fresco on each slice of bread and bake for 10-12 minutes until toasted and cheese is slightly melted.
Remove and set aside. In a small bowl, mix crema and honey together. Assemble the berries on top and top of each piece of bread.
Strawberry Cheesecake Quesadilla
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Serves4 people
-
DifficultyEasy
Ingredients
- 1/3 cup strawberry jam
- 3/4 cup sliced fresh strawberries
- 5-ounce Cacique® Queso Fresco, crumbled
- 8 – ounce cream cheese, room temperature
- 1 teaspoon almond or vanilla extract
- 1 cup powdered sugar
- 1 cup almond cookie crumbs
- 4 flour tortillas
- Confectioner’s sugar for dusting
Instructions
- Heat a small sauce pan over a low medium flame. Add strawberry jam and stir until a syrup consistency is reached; about 5 minutes.
- Fold in fresh strawberries to strawberry syrup and set to the side until ready to use.
- Combine Cacique® Queso Fresco, cream cheese, and almond extract in a large bowl. Beat with an electric mixer until completely combined. Add in powdered sugar and cookie crumbs, continue mixing with electric mixer until smooth.
- Heat comal or skillet over medium flame. Place tortilla in middle of pan. Spread 1/4 of cheese mixture on one side of the tortilla. Fold opposite side of tortilla to cover cheese mixture. Heat on each side until tortilla is golden crisp.
- Remove from heat and cut into quarters. Repeat with remaining ingredients.
- Arrange quesadillas on a plate and drizzle with strawberry syrup and strawberry pieces. Dust with confectioner’s sugar and serve.
Red Chilaquiles Quesadilla
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Serves3 people
-
DifficultyEasy
Ingredients
- 4 dried guajillo chiles, stems removed
- 2 cups water
- 1 garlic clove
- ½ cup onion, chopped and divided, plus more sliced in rounds for garnish
- ½ teaspoon salt
- 1-2 tablespoons canola oil
- 6 corn tortillas
- 1 3/4 cups Cacique® Queso Quesadilla, shredded
- 1/3 cup refried beans
- 3 flour tortillas
- 3 tablespoons Cacique® Queso Fresco
- Cacique® Chipotle Cream Sour Cream
Instructions
- Combine combine water and dried chiles in a medium saucepan. Heat over low-medium heat for 10 minutes; do not boil. Remove from heat, cover and let rest for 1 hour.
- Place soaked chiles with water they soaked in, in a blender container. Add garlic, ¼ cup onion and salt. Blend until smooth. Set aside.
- Slice tortillas in eighths (triangle pieces). Heat oil over medium heat on a large 2 ½ - inch deep skillet. Add tortilla pieces a few at a time. Add remaining chopped onion, stir and fry tortilla pieces until crispy and golden brown. Pour in red salsa, stirring frequently until tortillas have soaked in salsa but are not soggy. Sprinkle 1 cup of Cacique® Queso Quesadilla over the top of the chilaquiles, set to the side and cover allowing the cheese to melt.
- Heat a comal or large pan over a medium heat. Place tortilla in middle of pan. Spread half of the tortilla with 2 tablespoons of refried beans, then sprinkle 1/4 cup Cacique® Queso Quesadilla on beans. Add in 1/3 of the chilaquiles to the top of the beans, then sprinkle with a tablespoon of Cacique® Queso Fresco. Fold opposite side of tortilla to cover chilaquiles. Cook on each side until tortilla on the outside is crisp. Drizzle top with Cacique’s Chipotle Sour Cream. Repeat with remaining ingredients and serve.
Game Day Manchego Stuffed Sliders
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Serves30 people
-
DifficultyEasy
Ingredients
- 3 pounds ground beef, turkey, lamb, or pork
- 2 large eggs, lightly beaten
- 2/3 cup grated Cacique® Cotija cheese
- 1/2 cup chopped fresh parsley
- 2 small garlic cloves, crushed with a garlic press
- 6 ounces Cacique® Manchego cheese, chilled and cut into 1/2-inch cubes
- 30 (2-inch) soft rolls, such as brioche or pretzel
Instructions
- Gently combine meat, eggs, cheese, parsley, garlic, 1 teaspoon salt and 1/2 teaspoon pepper with your hands.
- Form 1/4 cup of meat mixture into about 30 meatballs. Push a cheese cube into center of each ball and encase meat around cheese, then slightly flatten each ball to a 2-inch diameter.
- Preheat broiler. Put slider patties on an oiled rack of a broiler pan and broil, turning over once, until just cooked through (no longer pink), 4 to 8 minutes total.
- Make sliders with rolls and toppings: lettuce, sliced tomatoes, pickles, sliced raw or grilled onion and your favorite flavor or Cacique Flavored Sour Cream
Enchilada Breakfast Casserole
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Serves10 people
-
DifficultyEasy
Ingredients
- 3 large Russet potatoes, chopped into squares
- 1 9oz. CaciqueⓇ Soy Chorizo
- 1 cup onion (about 1 medium onion), diced
- 1 green bell pepper, chopped
- 18 large eggs
- ⅓ cup 2% milk
- 1 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ All-spice
- 1 28 oz. can enchilada sauce
- 1 10oz Cacique® Oaxaca, shredded
- 1 10oz Cacique® Queso Quesadilla Jalapeno
- 1 jalapeno, seeded and sliced
- 1 bunch of green onions, chopped
- cilantro, chopped
Instructions
- Bring 5 cups of water to a boil in a large saucepot. Add breakfast potatoes and cook until fork tender, about 7-9 minutes. Drain and set aside.
- In large skillet, over medium high heat, add chorizo, cook until browned about 5 to 7 minutes, stirring to break up any clumps. Add onions and bell pepper, cook until softened, about 4 minutes. Add potatoes and stir to combine. Season with salt and pepper to taste. Transfer chorizo mixture to a large bowl and set aside.
- Heat oven 350 F.
- In a large bowl, beat together eggs, milk and spices. Heat a non-stick skillet with 1 tablespoon of oil over medium heat. Add egg mixture to a large skillet and cook over medium heat. Stir and cook until scrambled eggs are set.
- Combine the egg mixture into the bowl with the chorizo mixture, fold to combine. Add all but 1 cup of enchilada sauce and stir to combine. Spread ½ cup of enchilada sauce onto bottom of a 9x13-inch casserole pan. Layer with 6 corn tortillas followed by half of the chorizo and egg mixture, then top with half of the cheese mixture. Repeat one more time.
- Transfer casserole to heated oven and bake for 20 to 25 minutes or until cheese is melted. Remove from oven and set aside to for 10 minutes prior to cutting. When ready to serve, top with green onions, cilantro and jalapenos.
Cacique® Queso Fresco Potato Tacos Dorados
Ingredients
- 4 cups of mashed potatoes
- 2 cups of crumbled Cacique® Queso Fresco
- 1 teaspoon of granulated chicken bouillon
- 1 cup of Cacique® Crema Mexicana
- 14 corn tortillas
- 1/2 cup of frying oil
- 2 cups of shredded romaine lettuce
- 1 bowl of spicy guacamole
Instructions
- Combine the mashed potatoes with the Cacique® Queso Fresco and the Cacique® Crema Mexicana. Season with the chicken bouillon and set aside. Stuff the tortillas with 2 tablespoons of the mashed potatoes each and fold.
- Fry the tacos until golden brown and place on a paper towel to remove excess oil. Garnish the tacos with shredded lettuce and serve with spicy tomatillo guacamole.
- To make guacamole: 6 tomatillos, 4 Serrano chiles, 2 tablespoons of chopped cilantro, 2 avocados, 1/2 cup of Cacique® Crema Mexicana, salt to taste. Place all ingredients in the blender, mix and keep refrigerated.
- Cook's note: You can use leftover mashed potatoes for this recipe. It is recommended to use thick corn tortillas for better results.
Mexican Chocolate with Crema Cookie Sandwich
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Serves1 people
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DifficultyModerate
Ingredients
- 1 cup sugar
- ½ cup Canola oil
- 2 eggs
- 1 Tbsp. vanilla extract
- ¾ cup flour
- ¾ cup cocoa powder
- 2 tsp. ground cinnamon
- 1/4 tsp. ground cayenne pepper
- 1 tsp. baking soda
- 1 cup dark chocolate chunks (or substitute chocolate chips)
- 8 oz. Cream Cheese
- Cacique® Crema Mexicana Agria
- Honey - to taste
Instructions
- Line a baking sheet with parchment paper.
- In a large bowl, add sugar and canola oil and whisk until combined. Whisk in eggs and vanilla extract until thoroughly combined
- In a separate bowl, whisk all of the dry ingredients together.
- Add the dry ingredients to the wet ingredients and mix with a spatula just until combined.
- Add the chocolate chunks and mix until distributed evenly. Tip: Do not over mix your cookie dough, or it will be rough! The dough should be looser than your average cookie dough.
- With a cookie scoop (preferably a 2 tbsp. size) scoop out cookies onto parchment lined cookie sheet, about 1.5″ apart from one another.
- Set in fridge for 10 to 15 minutes or until cookies harden a little.
- Preheat oven to 350 degrees.
- While cookies are in the fridge, blend cream cheese, crema and honey in a food processor until smooth.
- Push cookies down a little with the palm of your hand so that they are more flat than dome shaped.
- Push cookies down a little with the palm of your hand so that they are more flat than dome shaped.
- Cool on cooling rack completely.
- Sandwich flat sides of cookies together with a generous tablespoon of crema filling in between.
Savory Tortilla Soup with Crispy Tortillas, Queso Fresco & Crema
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Serves4 people
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DifficultyEasy
Ingredients
- 4 oz. Cacique® Queso Fresco, crumbled
- 2 oz. Cacique® Crema Mexicana
- 1 Tbsp. olive oil
- 2 tomatoes, washed
- 4 tomatillos, peeled and washed
- ½ cup yellow onion, small dice
- 1 Chile Guajillo, seeded and toasted
- 1 tsp. chipotle chile canned in adobo, minced
- 1 garlic cloves, minced
- ½ tsp. oregano
- ½ tsp. cumin
- 6 oz. corn tortilla chips
- 2 quarts chicken stock
- 1 avocado, medium dice
- Cilantro sprigs
- Salt and pepper to taste
Instructions
- In a large soup pot, place olive oil over medium heat. Add tomatoes, tomatillos, onion, both chiles, garlic, oregano and cumin. Sauté for 15 minutes until soft.
- Add 5 ounces of the tortilla chips to the pot along with the chicken stock and bring to a boil. Once the soup is boiling, turn down to a simmer and cook for 10 minutes. Season with salt and pepper.
- Place the soup in a blender and blend until very smooth. Add the soup back to the soup pot and bring back to a simmer and check seasonings.
- For assembly: Pour about 6 ounces of soup in a bowl and garnish with the reserved tortilla chips, a drizzle of Cacique® Crema Mexicana, crumbles of Cacique® Queso Fresco, avocado and a sprig of cilantro.
Baked Potato Soup with Chive Crema
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Serves6 people
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DifficultyEasy
Ingredients
- ½ cup Cacique® Crema Mexicana
- 3 cups chicken stock
- ½ cup white onions, diced
- ¼ cup chives, chopped (reserve some for garnish)
- 1 teaspoon lemon juice
- 1 cup milk (reduced fat)
- 1 Tablespoon olive oil
- 3 russet potatoes, baked, peeled, cut into 1-inch pieces (about 4 cups)
- ¼ teaspoon salt
- Salt and pepper to taste
Instructions
- Over medium heat, heat oil in a large heavy-bottomed pot or Dutch oven. Add onions and cook until softened, about 8 minutes.
- Add potato, chicken stock, and milk. Bring to a boil, reduce heat and simmer 10 minutes.
- Carefully puree soup in a blender, then return pureed soup to the pot and re-warm (or use an immersion blender).
- Taste and add salt and pepper as needed.
- Stir together chopped chives, Crema Mexicana, lemon juice and salt. Serve soup with a dollop of chive cream and chopped chives on top.
Other Recipes
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Cacique® Queso Fresco Potato Tacos Dorados
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Red Chilaquiles Quesadilla
Sopa de Letras
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Serves6 people
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DifficultyEasy
Ingredients
- 12 oz plum tomatoes
- ¼ of a medium size white onion
- 2 small garlic cloves
- 2 Tablespoons vegetable oil
- 1 pkg. 7.5 oz. alphabet soup
- 8 cups of chicken broth
- Salt to taste
- GARNISH:
- ½ avocado diced
- ½ Cup of Ranchero® Queso Fresco, cubed
- Lime wedges
- Cacique® Crema Mexicana
Instructions
- Chop the tomato, onion, and garlic and place in your blender or food processor with one cup of the chicken broth. Process until the ingredients form a smooth sauce, then set aside.
- Heat oil in a saucepan over medium heat. Add the alphabet soup pasta and fry until slightly brown (stir often to avoid burning the pasta). This step will take about 2 minutes.
- Pour the tomato sauce using a strainer, bring to a boil, and cook for 4-5 minutes.
- Add the rest of the chicken broth, season with salt, place lid on the pot, and simmer for 8-10 more minutes. Check pasta for doneness (this pasta cooks really quick). Remove promptly from the heat to avoid overcooking.
- Garnish with crema and cubed queso fresco.
Other Recipes
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Cacique® Queso Fresco Potato Tacos Dorados
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Savory Tortilla Soup with Crispy Tortillas, Queso Fresco & Crema
Chocolate Sour Cream Cake and Cream Spider Trifle
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Serves16 people
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DifficultyEasy
Ingredients
- Chocolate cake mix (plus ingredients on back of box)
- 2 – 3.3 oz instant chocolate pudding boxes
- 3 cups of milk
- 1 large container Frozen Whipped Topping
- Hershey’s Chocolate Syrup
- 1 package Oreos (crushed)
- Plastic spider
Instructions
- Make cake as directed on box with the exception of adding ½ cup of Cacique® Crema Mexicana Agria. Let cool and cut into cubes.
- Make pudding by mixing pudding mix and milk and add half the whipped topping. Set aside.
Add half the cake cubes to the bottom of the trifle dish and add half the crushed Oreos. Spread on half the pudding cream mixture and repeat layers.
- Top with remaining whipped topping.
- Carefully add Hershey’s Syrup to the top starting in the middle and swirl around in circles until you get the edges.
- Using a toothpick, draw out lines from the center to create syrup webs. Add spider and ENJOY
Other Recipes
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Mexican Chocolate with Crema Cookie Sandwich
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