185203 queso cabra tomate cheese Recipes

garlic cloves, minced, olive oil, baguette, sliced, goat cheese, marinara sauce or 1 -1 1/2 cup pasta sauce, basil leaves, chopped (garnish ) (optional)

flour, paprika, manchego cheese, sliced for frying, eggs, beaten, breadcrumbs , fine texture, oregano, oil, for frying

cooked corn kernels, red pepper, finely chopped, red onion, finely chopped, queso fresco (queso blanco, farmers cheese, or other fresh, unaged white cheese), vegetable oil or 3 tbsp olive oil, lime , juice of, cilantro, minced, salt and pepper, to taste

crumbled queso fresco or feta cheese (about 6 oz), chopped fresh cilantro, water, polenta (coarse yellow cornmeal) or regular cornmeal, frozen yellow corn kernels, thawed, fresh link chorizo sausage, casings removed, tomatoes (about 3 1/2 cups)

cooked rice (white or brown basmatti works great), black-eyed peas (i ve used other types of beans succsessfully), garlic, minced, onion, chopped, ortega chilies, diced, ricotta cheese , thinned with milk til spreadable, sharp cheddar cheese, grated, monterey jack cheese, grated, parmesan cheese, freshly grated, sliced black olives

poblano chiles, minced garlic, yukon gold potatoes (peeled , cut into 1/8-inch-thick slices) or 3 1/2 lbs russet potatoes (peeled, cut into 1/8-inch-thick slices), cilantro (coarsely chopped fresh ), chicken broth (canned low-salt), whipping cream, shredded monterey jack cheese, crumbled queso anejo or 1/2 cup romano cheese, chopped fresh cilantro, salt, pepper

mexican chorizo (beef or pork), asadero cheese (or other white melting cheese) we have used jack, mozzarella and provolove, as long as it is a real cheese., green pepper sliced thin, crumbled chiles, green onions, finely chopped, chopped fresh cilantro, fresh corn or flour tortillas, as needed

mexican chorizo sausage (beef or pork), asadero cheese (or other white melting cheese), brandy, crumbled pasilla chile, green onion, finely chopped, chopped fresh cilantro, fresh corn tortillas or flour tortilla, as needed

sweet potatoes, all-purpose flour, salt to taste, queso fresco , farmer cheese or ricotta (not ricotta salata), corn oil or vegetable oil for frying

lemon juice, cornstarch, garlic cloves, minced, salt and pepper, sliced chicken breasts , cutlets (about 1 lb total), extra virgin olive oil, sourdough rolls, halved, salsa verde, roasted mild green chilies, diced, cumin seed, queso fresco or 4 oz feta cheese, gouda cheese or 4 oz monterey jack cheese, thinly sliced, sour cream

olive oil, diced onion, minced garlic, jalapeno chiles, seeded, deveined, and sliced, ground turmeric, queso blanco or muenster cheese, cut into 1-inch chunks, extra virgin olive oil, onion, cut into 1/2-inch dice, red bell pepper, seeded and cut into 1/2-inch dice, green bell pepper, seeded and cut into 1/2-inch dice, garlic, minced, tomato paste, fresh corn kernels (from 15 ears), husks reserved, fine yellow cornmeal, cornstarch, sugar, salt to taste, fresh conch, ground, thick slice queso blanco or muenster cheese (optional), whole mixed olives (such as kalamata, nicoise, and alphonso), fresh parsley, chopped

tomatillo, chopped garlic, cilantro, chopped (loosely packed), lime , juice of, mashed avocado, chopped jalapeno, salt, queso fresco (mexican cheese)

butter, crawfish, shells and tails removed, diced small, salt and freshly ground black pepper, brandy, shrimp paste, mayonnaise, grated queso panela ( basket cheese , also known as queso canasta), shredded parmesan, panko bread crumbs, chicken breasts , butterflied, eggs, beaten, all-purpose flour, seasoned with salt and pepper, grapeseed oil, chicken stock, nutmeg, bay leaf, shallot, minced, butter, all-purpose flour, brandy, salt and freshly ground black pepper, mild salsa, arrowroot whisked into 2 tsp water to make a slurry

peanut oil, whole epazote leaves, poblano or anaheim chiles, roasted, peeled, seeded, and cut in strips, sea salt , or to taste, heavy cream, milk, queso manchego or muenster cheese, cut into thick slices

fresh poblano chilies (also called pasillas), onions, salad oil, salt, queso fresco or jack cheese

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

poblano chilies, minced garlic, yukon gold or russet potatoes, peeled, cut into 1/8-inch-thick slices, coarsely chopped fresh cilantro, canned low-salt chicken broth, whipping cream, shredded monterey jack cheese, crumbled queso anejo or romano cheese, chopped fresh cilantro

better than cream cheese cream cheese substitute, vegetarian chili, chopped green chilies, salsa (i like pace), minced red onion, tortilla chips