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Pepita Pesto Spaghetti with Nopales and Cotija

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Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the cactus during
the last 1 minute of cooking. Reserve 1 cup cooking water, then drain. Return the pasta and cactus to the pot.
Meanwhile, spread the pepitas on a baking sheet and toast in the oven until golden, about 8 minutes. Let cool 5 minutes, then transfer to a blender. Add the cilantro, garlic, olive oil and 1/2 cup of the reserved cooking water and puree until smooth.
Add the pepita pesto, tomato, chile and all but 2 Tablespoons of the cotija to the pot with the pasta and cactus; toss to combine, slowly adding the remaining 1/2 cup cooking water as needed to loosen. Season with salt and pepper. Serve topped with the remaining 2 Tablespoons of cheese.

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Heat 1 Tablespoon of olive oil in a skillet over medium heat. Add the onion and sauté for 4-5 minutes, until it is translucent. Then add the chorizo, using a wooded spoon to break it up into small pieces. Cook the chorizo until it has browned.
Heat your oven to 350ºF.
Lay out a tortilla, spread about 1/4 cup of refried beans on the tortilla. Then add a 1/3 cup of the chorizo mixture on the refried beans and a slice of Cacique® Panela. Lastly, add about a tablespoon of diced tomatoes. Fold in 2 sides of the tortilla then roll it up burrito style. Repeat this process for your 8 chimichangas.
Arrange the rolled up chimichangas in a baking pan, and brush the remaining olive oil over the top. Let bake for 45 minutes, until the tortillas are starting to brown. Then pour the remaining diced tomatoes over the top of the chimichangas and top with the shredded Cacique® Oaxaca. Bake for another 15 minutes.
Serve the chimichangas with a generous drizzle of Cacique® Crema Mexicana Agria, the diced avocado and the chopped cilantro.

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Heat oven to 450°F. Make pie crust as directed on box for one crust baked shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate--except do not prick crust. Trim edge if necessary.
Whisk Crema Mexicana Agria and powdered sugar together. Reserve 2 tablespoons for garnish. Spread crema mixture on the piecrust. Bake 9 to 11 minutes or until light golden brown. If crust puffs up during baking, gently press crust down with back of wooden spoon. Cool 30 minutes.
Meanwhile, in small bowl, mix blueberries and preserves. Spread a layer of crema on the bottom of the cooled baked shell. Refrigerate 30 minutes.
In medium bowl, mix strawberries and raspberries. Gently spoon remaining crema over top. Serve immediately.

1 cup Cacique® Crema Mexicana
3 1/2 Tablespoons sugar
1 Teaspoon grated lemon zest
3 Tablespoons fresh lemon juice
4 cups mixed berries such as blueberries, strawberries, raspberries and blackberries
4 mint sprigs (to garnish)

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Place Cacique® Crema Mexicana in a medium-size non-reactive bowl. Add sugar, lemon zest and lemon juice and whisk well to combine. Cover with plastic wrap and refrigerate until very cold, 1 hour or longer. (Lemon Creme can be prepared 2 days ahead; keep covered and refrigerated).
Rinse berries and gently pat dry. If using strawberries, rinse first then hull and halve (or quarter, if large) lengthwise. Place berries in a large bowl and gently toss to combine.
Divide berries among four wide-mouthed wine glasses, martini glasses or dessert bowls. Drizzle each serving with about 1/4 cup of Lemon Creme.