Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ queso fresco
• vegetarian ground beef
• yellow onion
• garlic
• salt
• cumin
• canola oil spray
• flour tortilla
• tomato
• cilantro
• lime

Instructions

1. 1 Heat a skillet over medium heat. Add Impossible Burger and cook until fully browned, about 10 minutes. Mix in 1/2 of the chopped onion, minced garlic, salt, and cumin. Cook and stir over low heat until fragrant, about 5 minutes.
2. 2 Spray a separate skillet with nonstick spray and warm flour tortillas over low heat until lightly toasted, about 30 seconds per side.
3. 3 Assemble your tacos with the filling, remaining raw onion, tomato, queso fresco, and cilantro. Squeeze some lime juice over the tacos and serve remaining wedges alongside.

By Terri McHugh

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
• 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
• baked bean
• red kidney bean
• black bean
• corn
• green pepper
• jalapeno pepper
• taco seasoning mix
• water
• flour tortilla
• lettuce
• red onion

Instructions

1. 1 Add beans, Green Giant® SteamCrisp® Mexicorn®, 3/4 cup water, and Ortega® Taco Seasoning to large nonstick skillet and bring to a boil over high heat. Simmer 10 minutes or until thickened.
2. 2 Serve in warm tortillas with your favorite taco toppings.

By BM

Ingredients

• ✓ queso fresco
• corn tortilla
• avocado oil
• onion
• pasilla chile
• onion
• tomato
• mint
• oregano
• chicken broth
• chicken bouillon granules
• avocado

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut tortillas in half and slice crosswise into 1/8-inch strips. Place in a bowl and toss with 1 tablespoon oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.
4. 4 Heat remaining oil in a saucepan over medium heat. Add pasilla chiles; cook and stir until light brown, about 4 minutes. Transfer chiles to a plate. Add onion to the saucepan; cook until translucent, about 5 minutes. Add tomatoes; cook until soft, stirring occasionally, about 10 minutes. Reduce heat to medium-low.
5. 5 Return chiles to the pan; add mint and oregano. Simmer until fragrant, about 3 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken bouillon; reduce heat and simmer until flavors meld, about 10 minutes more. Discard mint and oregano. Garnish with the tortilla strips, avocados, and queso fresco.

By Carlos Campos

Ingredients

• ✓ queso fresco
• tomatillo
• green onion
• jalapeno pepper
• garlic
• cilantro
• chicken stock
• lime
• salt
• corn tortilla
• chicken
• mozzarella cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.
3. 3 Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)
4. 4 Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.
5. 5 Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. Sprinkle crumbled queso fresco over the top.
6. 6 Bake in the preheated oven until bubbling, about 25 minutes.

By Ann Shriner Thomas

Ingredients

• ✓ queso fresco
• spaghetti squash
• lime juice
• chili powder
• coriander
• cumin
• salt
• black bean
• red onion
• cilantro
• corn tortilla
• salsa

Instructions

1. 1 Make 1-inch deep punctures all over squash with a serrated knife. Microwave squash on high for 6 to 8 minutes; turn over and microwave until squash is steaming and cooked through, another 8 to 10 minutes. Let cool for 5 minutes, cut in half lengthwise, take out seeds, and shred the flesh with a fork.
2. 2 Mix fresh lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a large bowl. Add shredded spaghetti squash; mix well.
3. 3 Place black beans (heat if desired), crumbled queso fresco, chopped red onion, and chopped cilantro into separate bowls. Heat corn tortillas in a skillet over medium-low heat until warmed and flexible, about 30 seconds per side.
4. 4 Spread each tortilla with a spoonful of black beans and squash mixture, and a sprinkling of queso fresco cheese, onion, and cilantro; top each serving with salsa.

By 4xamominparadise

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
• enchilada sauce
• olive oil
• onion
• ground chicken
• tomato
• green chile
• taco seasoning mix
• crema
• crema
• egg
• corn tortilla
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spread about 4 tablespoons enchilada sauce over the bottom of an 8x6-inch baking dish. Pour remaining enchilada sauce into a medium bowl.
2. 2 Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until translucent, about 5 minutes. Add ground chicken and sauté until browned and crumbly, 5 to 7 minutes. Pour diced tomatoes and liquid into the skillet and stir in taco seasoning until incorporated.
3. 3 To the enchilada sauce in the bowl, add 4 ounces queso fresco, 1/4 cup plus 1 tablespoon Mexican crema, and egg; stir to combine.
4. 4 Trim tortillas to have a straight edge if desired. Lay two tortillas in enchilada sauce in the baking dish; top with some chicken mixture and some enchilada sauce mixture. Repeat layers (tortillas, chicken, sauce) twice more. Top with remaining queso fresco and Cheddar cheese.
5. 5 Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 more minutes. Let rest for 10 to 15 minutes before serving.

By thedailygourmet

Ingredients

• ✓ queso fresco
• corn tortilla
• vegetable oil
• onion
• oregano
• garlic
• tomato soup
• water
• chicken
• black pepper
• monterey jack cheese
• cilantro
• lime

Instructions

1. 1 Heat the oven to 350 degrees F. Arrange the tortilla strips on 2 baking sheets.
2. 2 Bake for 10 minutes or until the tortilla strips are crisp and lightly browned. Reserve 5 tortilla strips.
3. 3 Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and oregano and cook for 2 minutes, stirring occasionally. Add the garlic and cook and stir for 1 minute.
4. 4 Stir in the soup and water and heat to a boil. Reduce the heat to medium. Cook, uncovered, for 5 minutes. Stir in the chicken and black pepper and cook until the mixture is hot and bubbling.
5. 5 Stir in the remaining tortilla strips and cook until the mixture is hot. Remove the skillet from the heat. Sprinkle the chicken mixture with the cheese. Top with the reserved tortilla strips and the cilantro, if desired. Serve with the lime wedges.

By Campbell's Kitchen