Type what you have

Ingredients

• ✓ queso fresco
• sweet potato
• green onion
• olive oil
• garlic powder
• salt
• black pepper
• chorizo
• egg
• butter
• flour tortilla
• salsa

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place sweet potatoes and green onions on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly.
3. 3 Roast in the preheated oven until soft, about 25 minutes.
4. 4 Meanwhile, cook chorizo in a medium skillet over medium-high heat, breaking apart with a wooden spoon, 8 to 10 minutes. Drain any excess fat; transfer chorizo to a bowl and set aside to cool. Wipe out the skillet and return it to the stove.
5. 5 Whisk eggs in a medium bowl until smooth. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Scrape scrambled eggs into a clean bowl and let cool.
6. 6 Line up tortillas in assembly-line fashion. Divide chorizo between 8 tortillas. Top each with a portion of sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and queso fresco. Fold the bottom of each tortilla up over filling, then fold in both sides and roll up burritos.
7. 7 Flip burritos so they are seam-side down. Wrap each individually with aluminum foil and place into a resealable plastic bag.

By France Cevallos

Ingredients

• ✓ queso fresco
• fire-roasted diced tomato
• sriracha beans
• egg
• tortilla
• tostada
• sour cream
• black olive
• cheese

Instructions

1. 1 In 10-inch skillet, simmer tomatoes for 5 minutes.
2. 2 With potato masher or back of spoon, crush tomatoes.
3. 3 Add BUSH'S® Sriracha Beans and bring up to a simmer.
4. 4 Using back of spoon or bottom of mug, make four wells in bean mixture and crack eggs into individual wells.
5. 5 Cover and cook until egg whites are set, and yolks are still runny, about 5-8 minutes.
6. 6 To serve, plate each egg and top with queso fresco. Serve with tortillas or on top of tostadas.

By BUSHS

Ingredients

• ✓ queso fresco
• vegetable oil
• onion
• tortilla chip
• egg
• chipotle salsa
• black bean
• avocado
• red onion
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium-high heat until it shimmers. Add onion; cook until slightly softens, about 5 minutes. Add tortilla chips, then add eggs; stir until almost set, 3 to 4 minutes. Add salsa and black beans; stir until combined and heated through, about 5 minutes.
2. 2 Top chilaquiles with avocado, queso fresco, red onion, and cilantro; serve immediately.

By Matthew Francis

Ingredients

• ✓ queso fresco
• anaheim chile pepper
• all-purpose flour
• buttermilk
• salt
• chicken breast
• canola oil
• white corn tortilla
• onion
• monterey jack cheese
• crema

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2. 2 Arrange peppers on prepared baking sheet.
3. 3 Broil peppers in the preheated oven until skins begin to blister and turn black, about 5 minutes. Turn peppers and repeat until other side is evenly blistered and blackened.
4. 4 Place peppers in a plastic resealable bag, seal, and cover with a kitchen towel. Let peppers sit so the steam loosens the outer skin, about 10 minutes. Remove peppers from bag and rub off blackened skin. Break open and remove seeds and stem.
5. 5 Blend peppers, flour, and 2 cups buttermilk in a blender until creamy. Transfer to a medium skillet over medium-low heat. Add remaining 2 cups buttermilk and stir. Season with salt. Simmer until sauce is thickened, 5 to 10 minutes. Set aside.
6. 6 Bring a large pot of lightly salted water to a boil; add chicken. Boil until chicken is no longer pink and juices run clear, about 25 minutes. Drain, cool, and shred chicken.
7. 7 Preheat oven to 350 degrees F (175 degrees C).
8. 8 Heat canola oil in a large skillet over medium heat. Fry corn tortillas in hot oil, working in batches, until just softened, 1 to 2 minutes. Transfer to a paper towel-lined plate.
9. 9 Pour about 1 cup of pepper enchilada sauce into the bottom of a 9x13-inch baking dish.
10. 10 Fill each tortilla with shredded chicken, diced onion, and 1 to 2 tablespoons Monterey Jack cheese. Roll tortilla around the filling and place seam-side down into the pepper enchilada sauce in the baking dish. Top enchiladas with remaining pepper sauce, remaining Monterey Jack cheese, and queso fresco.
11. 11 Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes. Top with Mexican crema to serve.

By Muy Bueno

Ingredients

• ✓ queso fresco
• chicken breast
• olive oil
• onion
• cilantro
• jalapeno pepper
• lime
• garlic
• water
• chicken bouillon powder
• avocado

Instructions

1. 1 Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain.
2. 2 Run cool water over chicken to speed cooling process. Shred or finely slice chicken.
3. 3 Heat olive oil in a large pot over medium heat. Add 1/2 of the onion, 1/2 cup cilantro, jalapeño peppers, lime juice, and garlic; cook until onion is slightly greenish in color, about 5 minutes.
4. 4 Combine 4 cups water and bouillon powder in a small bowl; pour into the pot. Cook until just heated through, about 5 minutes. Stir in chicken.
5. 5 Ladle soup into four bowls. Top with remaining avocado, onion, cilantro, and queso fresco.

By SerenaBloom

Ingredients

• ✓ queso fresco
• potato
• cumin
• chili powder
• salt
• ketchup
• tomatillo
• onion
• cilantro
• corn tortilla
• pinto bean
• oil

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender.
2. 2 Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. Set aside to cool. Once cooled, puree with half of the cilantro until smooth.
3. 3 Fry tortillas individually in a small amount of hot oil until soft.
4. 4 Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro. Fill tortillas with potato mixture, and roll up. Place seam side down in an oiled 9x13 inch baking dish. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.

By Syd

Ingredients

• ✓ queso fresco
• cooking spray
• sour cream
• cream of chicken soup
• tomato
• green chile
• green chile
• salsa
• salt
• corn tortilla
• chicken
• black olive
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Combine sour cream, cream of chicken soup, diced tomatoes, green chiles, salsa, and salt in a large bowl. Spread 1/3 of the mixture in the bottom of the baking dish.
3. 3 Lay 3 tortillas on top of the mixture. Split a fourth tortilla in half and place it on the sides, covering the mixture fully. Sprinkle 1/3 of the chicken, olives, Monterey Jack cheese, and queso fresco on top. Repeat twice more with remaining ingredients, ending with cheese on top.
4. 4 Bake in the preheated oven until hot and bubbly, about 45 minutes.

By Dick McCabe

Ingredients

• ✓ queso fresco
• cilantro
• sour cream
• lime
• jalapeno pepper
• kosher salt
• tilapia fillet
• onion powder
• herbes de provence
• black pepper
• chive
• kosher salt
• corn tortilla
• lime
• cabbage
• red onion

Instructions

1. 1 Place most of the cilantro into a blender, reserving the rest for garnish. Add sour cream, lime juice, jalapeno, and salt. Blend until just liquefied. Place sauce in refrigerator until ready to use.
2. 2 Preheat the grill for medium heat and lightly oil the grate.
3. 3 Sprinkle tilapia fillets with onion powder, herbes de Provence, pepper, chives, and salt. Grill tilapia until fish flakes easily with a fork, 4 to 6 minutes.
4. 4 Place each tortilla between 2 damp paper towels. Heat in the microwave, about 20 seconds.
5. 5 Shred tilapia and arrange down the center of each tortilla. Squeeze lime juice over tilapia and top with cabbage and red onion. Spoon the cilantro sauce over the tacos and top with queso fresco. Garnish with the reserved cilantro.

By ryannodor

Ingredients

• ✓ queso fresco
• cilantro
• sour cream
• zucchini
• cilantro
• green onion
• cheddar cheese
• red enchilada sauce
• chicken breast
• salt
• cumin
• garlic
• ancho chile powder
• black pepper
• kosher salt
• onion
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.
3. 3 Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish.
4. 4 Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.
5. 5 Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.

By Angela Sackett Superhotmama

Ingredients

• ✓ queso fresco
• tomato
• lime juice
• sour cream
• feta cheese
• pepper
• chicken breast
• chicken broth
• tomato
• chipotle pepper in adobo sauce
• garlic
• cilantro
• salt
• buttery spread
• onion
• poblano chile
• vegetable oil spray
• corn tortilla

Instructions

1. 1 Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the tortilla wedges on 2 rimmed baking sheets. Lightly coat both sides of the tortilla with vegetable oil spray.
2. 2 Bake the tortilla wedges until they are lightly browned and begin to crisp, 8 to 12 minutes. Flip the tortilla wedges and continue to bake until the chips are fully toasted, 8 to 12 minutes longer. Set the tortilla wedges aside and turn the oven to 500 degrees.
3. 3 Combine the poblano chiles, 1 cup of the onions, Melt®, and 1/8 teaspoon salt in a 12-inch skillet. Cover and cook over medium-low heat until the vegetables are softened, 8 to 10 minutes. Uncover, increase the heat to medium-high, and continue to cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes longer.
4. 4 Stir in 2 tablespoons of the cilantro, garlic, and chipotles and cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice and the broth. Pat the chicken breasts dry with paper towels and season with 1/8 teaspoon pepper. Nestle the chicken breasts into the sauce and bring to a simmer over medium-low heat, about 5 minutes. When the sauce simmers, flip the chicken, cover, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.
5. 5 Transfer the chicken to a plate. When cool enough to handle, shred the meat into bite-sized pieces. Process the sauce in a blender until completely smooth, about 1 minute. Return the sauce to the skillet, season with salt and pepper to taste, bring to a simmer over medium heat.
6. 6 Stir in the tortillas and cook until they begin to soften, about 2 minutes. Stir in the shredded chicken, then transfer the mixture to an 8-inch square baking dish. Sprinkle with the cheese and bake on the lower-middle rack until hot throughout, 5 to 10 minutes.

By Melt Organic Buttery Spread

Ingredients

• ✓ queso fresco
• lime
• cilantro
• cherry tomato
• black bean
• salt
• cilantro
• lime
• sour cream
• avocado
• black pepper
• salt
• olive oil
• cauliflower
• cumin
• white sugar
• salt
• apple cider vinegar
• red onion

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place onion slices in a small colander. Bring 2 to 3 cups water to a boil in a kettle. Pour over onion and let drain.
3. 3 Mix vinegar, salt, sugar, and cumin together in a jar. Mix in onion slices. Cover and place in the refrigerator.
4. 4 Cut cauliflower in half from top to bottom. Place each half flat against the cutting board. Cut into 1/2-inch slices. Arrange carefully on the prepared baking sheet, trying to keep slices intact. Drizzle olive oil over cauliflower; season with salt and pepper.
5. 5 Roast cauliflower in the preheated oven until evenly browned, about 30 minutes.
6. 6 Combine avocado, sour cream, lime juice, 1 tablespoon cilantro, and salt in a blender. Blend until creamy and smooth.
7. 7 Heat black beans in a small saucepan until heated through, about 5 minutes.
8. 8 Spoon warmed beans over cauliflower. Dollop avocado crema over beans. Scatter pickled onion slices, cherry tomatoes, and queso fresco over crema. Garnish with 2 tablespoons chopped cilantro. Serve with lime wedges.

By LauraF

Ingredients

• ✓ queso fresco
• lime
• hoagie roll
• cilantro
• carrot
• cabbage
• chipotle pepper
• salt
• lime juice
• mayonnaise
• sour cream
• cornmeal
• panko bread crumb
• water
• egg
• garlic powder
• salt
• black pepper
• all-purpose flour
• white fish
• cooking spray

Instructions

1. 1 Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.
2. 2 Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.
3. 3 Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary.
4. 4 Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes.
5. 5 Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.
6. 6 Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.

By Allrecipes Member

Ingredients

• ✓ queso fresco
• lime
• cilantro
• red onion
• tomato
• lettuce
• flour tortilla
• kosher salt
• all-purpose flour
• cod
• oil
• lime
• chipotle pepper
• adobo sauce
• adobo sauce
• chipotle pepper
• mayonnaise
• egg
• beer
• cayenne pepper
• garlic powder
• kosher salt
• baking powder
• cornstarch
• all-purpose flour

Instructions

1. 1 Combine flour, cornstarch, baking powder, salt, garlic powder, and cayenne pepper in a bowl. Stir in beer and egg.
2. 2 Mix mayonnaise, chipotle peppers, adobo sauce, and lime juice together in a bowl.
3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4 Coat cod pieces in 1/3 cup flour until completely covered. Shake off excess flour; dip into beer batter. Cook cod in oil a few pieces at a time until batter turns a golden brown color, 4 to 5 minutes. Remove from oil and place on paper towels to drain oil excess. Sprinkle with salt.
5. 5 Place fried cod pieces on tortillas. Top with lettuce, queso fresco, tomato, red onion, cilantro, and chipotle-lime sauce. Serve with lime wedges.

By richlids

Ingredients

• ✓ queso fresco
• cilantro
• corn tortilla
• dark chocolate
• white sugar
• salt
• chicken broth
• cumin seed
• garlic
• onion
• lard
• tomatillo
• tomato
• corn tortilla
• ancho chile
• guajillo chile
• chicken broth
• chicken broth
• chicken thigh
• anaheim pepper
• poblano pepper
• cumin seed
• salt
• garlic
• onion
• lard

Instructions

1. 1 Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
2. 2 Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
3. 3 Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend chile and tortilla mixture until smooth.
4. 4 Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
5. 5 Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with chile mixture and blend until smooth.
6. 6 Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.
7. 7 Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam-side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.

By Allrecipes

Ingredients

• ✓ queso fresco
• salsa
• cilantro
• jalapeno pepper
• hot pepper sauce

Instructions

1. 1 Slice queso fresco in half horizontally, creating 2 rounds. Transfer to a shallow microwave-safe baking dish.
2. 2 Spread salsa evenly over queso fresco and pour any residual juices around the dish for queso fresco to marinate in. Top with cilantro, jalapeño, and hot sauce. Cover with plastic wrap and let marinate for at least 2 hours, preferably longer.
3. 3 Heat queso fresco in the microwave until slightly softened, about 3 minutes.

By Jillian Eileen

Ingredients

• ✓ queso fresco
• masa harina
• water

Instructions

1. 1 Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.
2. 2 Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese.
3. 3 Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.

By Jenny

Ingredients

• ✓ queso fresco
• green plantain
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Bring the whole plantains with enough water to cover to a boil; reduce heat to medium-low, cover, and simmer until the plantains are tender and the skins have cracked, about 45 minutes. Drain and set aside until cool enough to handle.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Peel the plantains and mash with the salt and pepper until no lumps remain. Roll the mashed plantain into 3 tablespoon size balls around a cube of cheese. Cook the plantain balls in the hot oil in batches until they are golden brown and float to the surface, about 5 minutes. Move the plantain balls around as they cook to ensure they brown evenly. Drain the cooked plantain balls on a paper towel-lined plate to cool slightly.

By Hyper Jess

Ingredients

• ✓ queso fresco
• all-purpose flour
• baking soda
• baking powder
• salt
• white sugar
• butter
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine flour, baking soda, baking powder, and salt together in a large bowl.
3. 3 Beat sugar, butter, and queso fresco together in a large bowl. Add egg; mix well until combined. Mix in vanilla extract. Slowly mix in flour mixture, 1 cup at a time, until dough is thoroughly combined.
4. 4 Shape tablespoonfuls of dough into balls and place 1-inch apart on baking sheets.
5. 5 Bake in the preheated oven until set, 9 to 11 minutes. Cool on the baking sheets for 2 minutes. Transfer to wire racks to cool completely.

By Reima

Ingredients

• ✓ queso fresco
• tomato
• red onion
• corn tortilla
• egg
• canola oil

Instructions

1. 1 Combine tomato and red onion in a food processor; blend, slowly adding queso fresco, until a paste forms.
2. 2 Fold corn tortillas in half and fill them with the tomato and red onion paste.
3. 3 Beat egg whites in a bowl with an electric mixer until foamy. Add egg yolks one by one, mixing thoroughly until blended into the egg whites.
4. 4 Heat 2 to 3 tablespoons oil in a large skillet over medium heat. Dip 1 filled tortilla into the egg mixture to coat both sides, letting excess drip back into the bowl. Cook until golden brown, about 2 minutes per side. Repeat with remaining oil and filled tortillas.

By Maria Pereira

Ingredients

• ✓ queso fresco
• vegetable oil
• potato
• onion
• tomato
• green chile pepper
• salt
• chicken broth
• heavy cream
• milk

Instructions

1. 1 Heat oil in a soup pot over medium heat until shimmering, about 3 minutes. Add potatoes and onions. Cook, stirring frequently, until onions are soft and translucent, 5 to 6 minutes. Add tomato, Hatch chiles, and salt. Cook until tomato has softened, 4 to 5 minutes.
2. 2 Pour in chicken broth and cook over medium-low heat until potatoes are fork-tender, about 10 minutes. Add cream and milk and bring to a simmer. Add queso fresco and cook until warmed, 2 to 3 minutes.

By Yoly

Ingredients

• ✓ queso fresco
• yukon gold potato
• olive oil
• onion
• chile pepper
• cream cheese
• vegetable oil
• salt
• garlic
• black pepper
• evaporated milk
• lettuce
• egg
• black olive

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly.
2. 2 Meanwhile, heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until tender, about 10 minutes. Remove from heat.
3. 3 Bring a small saucepan of water to a boil. Cook chile peppers in boiling water until soft, about 5 minutes. Run chiles under cold water until cool enough to handle; remove and discard skins.
4. 4 Add onion, chile peppers, cream cheese, queso fresco, vegetable oil, salt, garlic, and black pepper to a blender; blend until smooth. Stream evaporated milk into blended mixture with the blender on until sauce is creamy.
5. 5 Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Pour sauce over potatoes. Top each serving with an egg half and 2 olive halves.

By marco

Ingredients

• ✓ queso fresco
• chorizo sausage
• mushroom
• onion
• tomato
• chicken broth
• tomato paste
• bread
• butter
• baking soda
• egg
• mexican crema
• crema fresca

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo with mushrooms and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
2. 2 Combine diced tomatoes, chicken broth, and tomato paste in a Dutch oven over medium heat. Bring to a simmer and stir in the chorizo mixture and most of the crema, reserving a small amount to drizzle on top later. Cover and let simmer, stirring occasionally, until stew is the texture of a thick chili, at least 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Lightly butter both sides of the bread slices and place on a baking sheet.
5. 5 Toast in the preheated oven, turning bread halfway, for 10 minutes.
6. 6 Fill a pot with water and add baking soda. Bring to a boil. Add eggs and boil for exactly 5 minutes and 45 seconds. Remove eggs and immediately place into an ice water bath to stop the cooking process. Remove shells.
7. 7 Place eggs into the chorizo stew to re-warm them. Top with queso fresco and drizzle with the remaining crema. Serve in bowls with pieces of toasted bread.

By Cynthadeltorro

Ingredients

• ✓ queso fresco
• poblano pepper
• egg
• all-purpose flour
• milk
• baking powder
• salt
• cheddar cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Broil peppers on top rack of the preheated oven until skins are charred, about 5 minutes per side. Transfer to a cutting board; rest until cool enough to handle, about 10 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth.
5. 5 Slice queso fresco into eight even rectangles, just shorter than the length of the peppers.
6. 6 Carefully peel and discard waxy skin from cooled peppers. Gently cut a slit down length of each pepper; remove and discard seeds and membranes with a spoon.
7. 7 Spread about 1/4 cup egg mixture on bottom of a 9x13-inch baking dish. Insert 1 queso fresco rectangle into slit of each pepper; place peppers into the baking dish in a single layer, seam-sides down. Pour remaining egg mixture over top and sprinkle with Cheddar cheese.
8. 8 Bake in the preheated oven until egg mixture has risen and cheese is golden brown, about 30 minutes.

By Busy Teacher

Ingredients

• ✓ queso fresco
• all-purpose flour
• water
• vegetable oil
• egg
• salt
• refried bean
• avocado
• crema fresca

Instructions

1. 1 Make the tortillas: Mix flour, water, vegetable oil, egg, and salt together in a large bowl. Knead dough until smooth and no longer sticky. Form into eight golf ball-sized balls. Cover and let rest for about 20 minutes.
2. 2 Stretch each ball of dough into a thick tortilla.
3. 3 Heat a large skillet over medium-high heat. Cook each tortilla until browned and lightly puffed, about 1 minute per side.
4. 4 Layer refried beans, avocado, and queso fresco onto warm tortillas, then drizzle crema over top. Fold tortillas in half to eat.

By DMadrid689

Ingredients

• ✓ queso fresco
• vegetable oil
• onion
• aji amarillo pepper
• garlic
• evaporated milk
• saltine cracker
• salt
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat; saute onion, aji peppers, and garlic until onion softens and mixture is bright yellow, 5 to 10 minutes. Transfer mixture to a blender; add milk and blend until smooth. Add queso fresco and crackers to mixture and blend until sauce is smooth and the consistency of thick yogurt. Season with salt and pepper.

By aelionei

Ingredients

• ✓ queso fresco
• cooking spray
• ground beef
• taco seasoning mix
• enchilada sauce
• flour tortilla
• refried bean
• reduced-fat mexican cheese blend
• nopalito

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a large disposable aluminum roasting pan with cooking spray.
2. 2 Brown ground beef in a large skillet over medium heat, breaking the meat into crumbles as it browns, 10 to 12 minutes. Drain excess grease and stir in taco seasoning and half the enchilada sauce. Reserve remaining enchilada sauce for later use. Bring beef mixture to a boil, reduce heat to low, and simmer until thickened, about 5 minutes. Set meat aside.
3. 3 Layer one package of tortillas into the bottom of the prepared aluminum roasting pan and spread refried beans evenly in a layer over the tortillas. Arrange 1 more package of halved tortillas over the beans, and top with slices of queso fresco. Spread 1 package of reduced-fat Mexican cheese blend over queso fresco slices. Lay half the sliced nopalitos in a criss-cross pattern over the shredded cheese.
4. 4 Top nopalito layer with 1 more package of tortillas and spread beef mixture over the tortillas; top with remaining package of tortillas. Finish casserole with remaining enchilada sauce and remaining 1 package cheese blend. Top the cheese with remaining nopalito slices arranged in a criss-cross pattern.
5. 5 Bake in the preheated oven until casserole is bubbling and the cheese topping is melted and starting to brown, 25 to 30 minutes. Serve in squares.

By The Jazz Chef

Ingredients

• ✓ queso fresco
• sweet corn
• cilantro
• lime
• cumin
• salt
• olive oil
• red cabbage
• jalapeno pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Cook corn on the preheated grill until charred on all sides, about 15 minutes. Transfer corn to a cutting board; cut kernels from cobs when cool enough to handle.
3. 3 Meanwhile, combine cilantro, lime, cumin, salt, and black pepper in a large bowl; whisk in olive oil until emulsified.
4. 4 Add cabbage, corn, and jalapeño to the bowl; toss to coat. Crumble queso fresco over slaw; toss well.

By Ashley Steele

Ingredients

• ✓ queso fresco
• avocado
• flour tortilla
• lime zest
• butter
• black pepper
• garlic powder
• shrimp
• kosher salt
• honey
• olive oil
• lime juice
• cilantro
• pepita
• orange bell pepper
• yellow bell pepper
• red bell pepper
• green cabbage

Instructions

1. 1 Combine cabbage, bell peppers, pepitas, lime and 1 tablespoon cilantro in a large bowl.
2. 2 Combine 2 tablespoons lime juice, 3 tablespoons olive oil, honey, and 1/4 teaspoon kosher salt in a small bowl with a whisk. Pour over vegetable mixture and toss to coat evenly. Set aside.
3. 3 Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions for 10 minutes.
4. 4 Pat the shrimp dry with paper towels and place in a medium bowl with remaining tablespoon olive oil, remaining 1/2 teaspoon kosher salt, garlic powder, and pepper; toss to coat shrimp evenly with oil and spices.
5. 5 Place shrimp in the preheated basket of the air fryer and cook until shrimp are opaque and lightly golden browned on outside, 8 to 9 minutes, tossing halfway through cooking time.
6. 6 When shrimp are finished cooking, immediately transfer to a serving bowl with the butter, remaining 2 tablespoons lime juice, lime zest, and remaining tablespoon of cilantro; toss to melt butter and coat shrimp.
7. 7 To serve, place 4 to 5 shrimp in each warmed tortilla, spoon 1/4 cup slaw on shrimp, and top with a pinch of queso fresco and avocado slices.

By Karen Rankin

Ingredients

• ✓ queso fresco
• beef round steak
• sandwich roll
• sour cream
• pinto bean
• avocado
• tomato
• jalapeno pepper
• romaine lettuce
• cilantro
• lime

Instructions

1. 1 Heat a large skillet over medium heat. Pan-fry steaks to desired doneness, about 5 minutes on each side.
2. 2 Slice rolls lengthwise. Spread about 1 tablespoon sour cream onto one side of each roll and top with about 1/3 cup mashed pinto beans per sandwich. Place 1 cooked round steak per sandwich on top of pinto beans.
3. 3 Layer each sandwich with a portion of avocado slices, tomato slices, and sliced pickled jalapeños, about 1/2 cup shredded lettuce, 1/4 cup cilantro, and 1/4 cup crumbled queso fresco cheese.
4. 4 Squeeze a lime wedge over each sandwich, close, and serve.

By Margo Hinkle

Ingredients

• ✓ queso fresco
• chile de arbol pepper
• water
• garlic
• salt
• vegetable oil
• corn tortilla
• sour cream
• lettuce
• tomato
• green onion

Instructions

1. 1 Snap tops off of dried chiles and place in a saucepan with enough water to cover. Bring to a boil and simmer for 15 minutes. Drain water and place chiles into a food processor or blender with garlic and salt. Purée until smooth. Press sauce through a strainer and set aside.
2. 2 Heat oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels, stacking them on top of each other to keep them pliable for filling.
3. 3 Take one fried tortilla at a time and fill with about 2 tablespoons queso fresco. Roll up and place seam side down on a plate. Place three of these on each plate.
4. 4 Top tortillas in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons queso fresco, and 1 tablespoon green onions.

By Becky