Type what you have

Ingredients

• ✓ chihuahua cheese
• ✓ chihuahua cheese
• tomatillo
• onion
• serrano chile
• garlic
• water
• heavy cream
• chicken bouillon granules
• vegetable oil
• corn tortilla
• chicken breast

Instructions

1. 1 Line a griddle or large frying pan with aluminum foil. Heat over medium-high heat. Add tomatillos, onion, chiles, and garlic. Grill until charred, 7 to 10 minutes, turning occasionally to cook evenly. Allow vegetables to cool slightly.
2. 2 Transfer grilled vegetables to a blender with water, cream and 1/2 cup Chihuahua cheese; blend until smooth. Season with chicken bouillon granules; add additional water to thin sauce, if necessary,
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Heat a small drizzle of oil in a frying pan over medium-high heat. Fry tortillas in hot oil for a few seconds, one by one, until soft but not crispy. Add more oil as needed. Place cooked tortillas on a baking sheet lined with paper towels to absorb excess oil.
5. 5 Pour 1/3 the sauce into a 9x13-inch glass baking dish. Fill tortillas with equal amounts of shredded chicken, roll up, and arrange in a single layer over the sauce. Pour remaining sauce on top and cover with remaining 1 cup mild Cheddar cheese.
6. 6 Bake in the preheated oven until melted, about 25 minutes.

By gem

Ingredients

• ✓ chihuahua cheese
• olive oil
• onion
• ground beef
• water
• taco seasoning
• jalapeno pepper
• water
• white sugar
• active dry yeast
• all-purpose flour
• egg
• milk
• butter
• toothpick

Instructions

1. 1 Heat oil in a skillet over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add beef; cook, stirring to break into very small pieces, until browned, about 5 minutes. Drain any excess grease. Stir in 2 tablespoons water and taco seasoning; cook until water evaporates, about 5 minutes.
2. 2 Let beef mixture cool completely, about 10 minutes. Stir in Chihuahua cheese.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Cut tops off jalapeno peppers and scoop out seeds and ribs. Stuff with beef mixture, using the thick end of a chopstick to pack in mixture. Stack upright against the edge of a casserole dish.
5. 5 Bake in the preheated oven until jalapeno peppers are soft, about 45 minutes.
6. 6 Refrigerate jalapeno peppers until stuffing firms up, 1 to 2 hours.
7. 7 Combine 1/4 cup water, sugar, and yeast in a small bowl. Let stand until foamy, about 5 minutes.
8. 8 Combine flour, 1 egg, milk, and butter in a large bowl. Pour in yeast mixture; mix until well combined. Turn dough onto a lightly floured surface and knead until mostly smooth but slightly sticky, about 5 minutes.
9. 9 Form dough into a ball and place in a lightly greased bowl. Cover with a towel and let rise, about 20 minutes.
10. 10 Line a baking sheet with parchment paper. Turn dough out onto a floured surface; push down to knock out air. Form into 1-inch buns and arrange 1 inch apart on the baking sheet. Cover with the towel and let rise until puffy, about 1 hour.
11. 11 Preheat oven to 375 degrees F (190 degrees C). Brush tops of buns with beaten egg.
12. 12 Bake buns in the preheated oven until tops are golden brown, 6 to 7 minutes. Transfer to a cooling rack and let cool, about 10 minutes.
13. 13 Reduce oven temperature to 200 degrees F (95 degrees C).
14. 14 Slice cold jalapeno peppers into 1/4-inch thick rings. Cut buns in half. Sandwich jalapeno pepper rings in the buns and secure with a toothpick. Arrange sliders in a casserole dish. Cover with aluminum foil.
15. 15 Bake sliders in the preheated oven until warmed through, about 10 minutes.

By Scott Winburn

Ingredients

• ✓ chihuahua cheese
• ground beef
• green chile pepper
• hot pepper sauce
• salt
• garlic
• onion
• black pepper
• cayenne pepper
• yellow masa flour
• lard
• baking powder
• water
• corn husk
• chili powder

Instructions

1. 1 Heat a large cast-iron skillet over medium heat. Add beef, green chiles, hot sauce, salt, 3 cloves garlic, onion, black pepper, and cayenne pepper. Cook and stir until beef is thoroughly browned, 10 to 15 minutes. Drain and reserve the drippings.
2. 2 Combine reserved drippings, masa, lard, and baking powder in a large bowl. Mix well. Add up to 1 cup water, 1 teaspoon at a time, until mixture is as thick as biscuit dough. Divide into 50 equal balls. Place dough balls between 2 cutting boards each lined with a sheet of waxed paper; flatten into circles.
3. 3 Place each dough circle into a corn husk. Spoon about 3 tablespoons beef mixture in a line across the middle of each husk. Top with a small amount of cheese. Fold opposing sides of the tortilla to overlap the filling. Roll the husk around the tamale and fold in one end.
4. 4 Combine the remaining 1 clove garlic, 1 cup water, and chili powder in a small saucepan over medium-high heat. Bring chili sauce to a boil. Remove from heat.
5. 5 Stand a batch of the tamales, folded ends-down, in a steamer basket on top of a double boiler over simmering water. Bring water to a boil; cover and steam for 20 minutes. Remove tamales from heat; remove husks and top tamales with the chili sauce. Repeat with remaining tamales.

By Marvin Howard

Ingredients

• ✓ chihuahua cheese
• olive oil
• onion
• garlic
• zucchini
• corn kernel
• buttermilk
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.
2. 2 Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
3. 3 Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuahua cheese.

By Muy Bueno