Type what you have

Ingredients

• ✓ crema
• avocado oil
• onion
• tomatillo
• garlic
• jalapeno pepper
• chicken broth
• green chile
• cilantro
• cumin
• coriander
• salt
• black pepper
• chicken
• monterey jack cheese

Instructions

1. 1 Heat oil in a deep skillet over medium heat. Add onion and cook until it begins to turn translucent, about 4 minutes. Stir in tomatillos, garlic, and jalapeno pepper; cook about 1 minute.
2. 2 Add chicken broth, green chiles, cilantro, cumin, coriander, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add chicken and simmer for 5 more minutes.
3. 3 Remove from the heat and stir in Monterey Jack cheese and crema.

By Bibi

Ingredients

• ✓ crema
• avocado
• milk
• lime juice
• salt
• black pepper

Instructions

1. 1 Place avocado, crema, milk, lime juice, salt, and pepper in a blender; blend until dressing is smooth.

By Yoly

Ingredients

• ✓ crema
• cream cheese
• chicken bouillon granules
• poblano pepper
• vegetable oil
• onion
• corn kernel

Instructions

1. 1 Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
2. 2 Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
3. 3 Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

By gem

Ingredients

• ✓ crema
• hatch chile pepper
• butter
• onion
• corn
• chicken bouillon granules
• black pepper
• rotisserie chicken

Instructions

1. 1 Place Hatch chiles directly on grates of a gas stove; cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place blackened chiles in a resealable plastic bag, seal, and cool for 7 to 8 minutes. Remove and discard skins and seeds; cut flesh into 1-inch squares.
2. 2 Melt butter in a large sauté pan over medium heat. Add onion; cook until translucent, about 5 minutes. Stir in corn, chiles, bouillon granules, and black pepper until well combined. Stir in chicken and crema; simmer until heated through, about 5 minutes.

By Yoly

Ingredients

• ✓ crema
• yogurt
• sweetened condensed milk
• vanilla extract
• cantaloupe
• papaya
• apple
• banana
• strawberry
• granola
• raisin
• coconut

Instructions

1. 1 To make the topping: Mix yogurt, condensed milk, Mexican crema, and vanilla together in a bowl until well combined.
2. 2 To make the fruit salad: Divide cantaloupe, papaya, apple, and banana among 4 individual bowls, arranging each fruit in its own section. Place strawberries in the center of each bowl. Sprinkle granola, raisins, and coconut over the bowls, then drizzle with the topping.

By Yolanda Gutierrez

Ingredients

• ✓ crema
• lime
• mayonnaise
• cayenne pepper
• salt
• cumin
• corn kernel
• cotija cheese
• cilantro
• serrano pepper

Instructions

1. 1 Combine Mexican crema, lime juice, mayonnaise, cayenne pepper, salt, and cumin in a large bowl until well blended.
2. 2 Add corn, cotija cheese, cilantro, and serrano pepper; stir until well combined.

By Yoly

Ingredients

• ✓ crema
• cotija cheese
• mayonnaise
• red chili pepper paste
• cilantro
• garlic
• cooking oil
• corn
• salt
• black pepper
• butter
• lime

Instructions

1. 1 Mix Cotija cheese, mayonnaise, crema, chili pepper paste, cilantro, and garlic in a large bowl. Cover and chill in the refrigerator.
2. 2 Carefully peel back the husks of each ear of corn 3/4 of the way. Remove as much silk as you can without pulling the husks off. Pull the husks back up.
3. 3 Heat cooking oil in a large skillet over high heat. Add ears of corn, rotating when sides are charred, about every 5 minutes. Sprinkle each side under the husks with salt and pepper.
4. 4 Mix melted butter into the chilled cheese mixture. Peel corn husks back without detaching. Use a spoon to coat the corn with the cheese mixture on all sides. Serve with lime wedges.

By TheElusivePastry

Ingredients

• ✓ crema
• butter
• grapeseed oil
• chuck roast
• taco seasoning mix
• salsa
• burger bun
• avocado
• black olive
• jalapeno pepper
• mexican cheese blend

Instructions

1. 1 Melt butter and grapeseed oil in a stockpot over medium-high heat. Cut roast into 3 equal pieces and season with taco seasoning. Sear roast on all sides, 8 to 10 minutes.
2. 2 Pour 1/2 cup salsa in the bottom of a slow cooker. Transfer roast to slow cooker and top with remaining salsa.
3. 3 Cook until meat is fork-tender, 8 hours on Low or 6 hours on High. Remove from slow cooker and shred beef with 2 forks.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Toast slider buns under the broiler for 1 to 2 minutes, making sure not to burn them.
6. 6 Place about 1/4 cup shredded beef onto each slider bun and top with avocados, olives, jalapenos, crema, and cheese.

By thedailygourmet

Ingredients

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

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

• ✓ crema
• water
• sugar
• corn
• mesquite wood chip
• cooking spray
• chili powder
• cotija cheese
• cilantro
• salt
• lime juice

Instructions

1. 1 Combine water and sugar in a large bowl and stir well. Add corn ears in husks and soak for at least 1 hour.
2. 2 Preheat an outdoor grill for low heat with mesquite chips in the wood box. Lightly oil the grate.
3. 3 Remove corn from sugar-water mixture and cook, in husks, on the preheated grill for 45 minutes. Remove corn from the grill and let cool before shucking. Cut corn kernels from cobs.
4. 4 Sauté corn kernels and chili powder in a large skillet over medium heat, tossing frequently, until lightly charred, about 5 minutes. Add cotija cheese, crema, cilantro, and salt; cook until warmed through, about 4 minutes. Spritz with lime juice and serve hot.

By Brian Genest

Ingredients

• ✓ crema
• ✓ crema
• enchilada sauce
• olive oil
• onion
• ground chicken
• tomato
• green chile
• taco seasoning mix
• queso fresco
• 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

• ✓ crema
• butter
• red bell pepper
• green bell pepper
• sweet onion
• garlic
• chicken broth
• green chili
• cream cheese
• chile de arbol pepper
• cumin
• oregano
• shrimp

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Add bell peppers, onion, and garlic; sauté until tender and onion is translucent, 5 to 7 minutes. Transfer bell pepper mixture to a bowl; set skillet and drippings aside.
2. 2 Combine broth and green chiles in a saucepan; bring to a simmer. Off heat; add cream cheese, stirring slowly until incorporated. Add crema, chile de arbol, cumin, and oregano; stir. Add bell pepper mixture; stir to combine. Remove from heat.
3. 3 Heat reserved skillet and drippings over medium-high heat. Add shrimp; cook until bright pink on the outside and meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream cheese mixture and serve.

By Sherbear1

Ingredients

• ✓ crema
• riced cauliflower
• cilantro
• lime juice
• salt
• black pepper
• pork roast
• whole kernel corn
• black bean
• cheddar cheese
• salsa
• cilantro ranch dressing
• avocado
• lime

Instructions

1. 1 Steam cauliflower rice according to package directions, about 6 minutes. Once cauliflower is cooked, empty contents into a large bowl; add in cilantro, lime juice, salt, and pepper. Cover and set mixture aside.
2. 2 Meanwhile, heat cooked shredded pork in a pan on the stovetop until warmed through, 3 to 5 minutes.
3. 3 Mix corn and beans together in a medium microwave-safe bowl. Microwave to heat through, about 2 minutes.
4. 4 Assemble bowls by adding 5 ounces cilantro-lime cauliflower rice, top with 4 ounces pork, black beans, and corn. Add 1 tablespoon each: salsa, Cheddar cheese, crema con sal, and cilantro ranch dressing to each bowl. Garnish with sliced avocado and lime wedges.

By thedailygourmet

Ingredients

• ✓ crema
• chicken
• chicken broth
• water
• sour cream
• tomato
• red pepper
• jalapeno pepper
• onion
• garlic
• oregano
• bay leaf
• cayenne pepper
• salt
• black pepper
• cilantro

Instructions

1. 1 Combine chicken (breast-side up), chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeno peppers, onion, garlic, oregano, bay leaf, cayenne pepper, salt, and pepper in a large stockpot, ensuring all ingredients are submerged in the liquid. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 1 hour.
2. 2 Turn chicken over using a pair of tongs. Cover stockpot and simmer until chicken is cooked through, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from mixture and set aside.
3. 3 Increase heat to high and bring mixture to a boil, skimming off any fat that rises to the surface, 5 to 10 minutes.
4. 4 Cut chicken into serving-size pieces and return to stockpot; stir in chopped cilantro and cook until chicken is warmed through, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ crema
• garlic
• ginger root
• salt
• cumin
• turmeric
• curry powder
• paprika
• garam masala
• chicken thigh
• butter
• onion
• basmati rice
• coconut milk
• saffron

Instructions

1. 1 Combine garlic, ginger, salt, cumin, turmeric, curry powder, paprika, and garam masala in a zip-top bag and shake to combine. Reserve 1 teaspoon of spice mixture. Add crema to the bag and mix to combine. Add chicken thighs to the bag and marinate in the refrigerator, 8 hours to overnight.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and onions. Cook until browned and softened, about 6 minutes. Transfer to a small plate.
3. 3 Add remaining butter to the pot. Pour in chicken thighs and marinade. Saute for about 2 minutes and hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Add rice to the pot around chicken thighs. Add caramelized onions. Pour coconut milk over rice, making sure rice is covered. Close and lock the lid. Select high pressure and set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions for 30 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
7. 7 Add reserved spice mixture to the pot and crumble saffron on top of chicken and rice before serving.

By thedailygourmet

Ingredients

• ✓ crema
• chicken breast
• salt
• black pepper
• water
• tomatillo
• serrano pepper
• garlic
• poblano pepper
• vegetable oil
• onion
• cilantro
• lime
• vegetable oil
• corn tortilla
• queso quesadilla

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Fill a large pot 3/4 full with water and bring to a boil. Add chicken and season with salt and black pepper. Cook until chicken is no longer pink inside, about 15 minutes.
3. 3 Meanwhile, bring 1 cup water to a boil in a medium-sized pot. Add tomatillos, serrano pepper, and garlic. Boil for 12 minutes.
4. 4 Heat a cast iron skillet over medium heat. Place poblano peppers in a resealable plastic bag and add 1 tablespoon oil. Toss to coat. Transfer peppers to the hot skillet and roast until dark brown on all sides, about 5 minutes. Return roasted peppers to the resealable bag and seal. Set aside to steam for 10 minutes. Take out peppers from the bag; remove and discard skins and stems.
5. 5 Use a slotted spoon to transfer tomatillos, serrano peppers, garlic, and 1/2 cup of the cooking liquid to a blender. Add onion, cilantro, lime juice, roasted poblano peppers, salt, and pepper to the blender. Liquefy into a smooth sauce.
6. 6 Remove chicken from the water in the pot and shred using a fork.
7. 7 Heat 1/2 cup oil in a skillet over medium heat. Fry tortillas in the hot oil until softened, about 5 seconds on each side. Transfer to a plate lined with paper towels to absorb excess oil.
8. 8 Pour 1/2 the sauce from the blender into the bottom of a long glass baking pan. Roll a portion of chicken mixture and some shredded queso cheese on a tortilla, roll up, and place in the pan. Repeat with remaining tortillas, chicken mixture, and queso cheese. Cover enchiladas with remaining sauce. Use a spoon to add crema in a zigzag design on top. Top everything with remaining queso cheese.
9. 9 Bake in the preheated oven until cheese starts to brown, about 20 minutes.

By stefanie416

Ingredients

• ✓ crema
• cheddar cheese
• guacamole
• chili powder
• taco seasoning mix
• water
• ground turkey
• salt
• onion powder
• cilantro
• cooking spray
• flour tortilla
• poblano pepper
• chayote
• vegetable oil
• salt
• lime
• red onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place red onion slices and crema in separate small bowls. Zest limes into another small bowl. Halve limes and squeeze juice into a fourth small bowl.
3. 3 Stir 1 teaspoon lime juice into the bowl of crema. Add the remaining lime juice to the bowl with the red onions; stir in 1/4 teaspoon salt and let marinate at room temperature until pickled, at least 20 minutes.
4. 4 Heat oil in a skillet over medium heat. Add chayote and poblano pepper; cook, stirring constantly, until golden and tender, about 10 minutes.
5. 5 Coat tortillas on both sides with cooking spray. Place tortillas on a large baking sheet.
6. 6 Bake in the preheated oven until crisped and lightly brown, 8 to 10 minutes.
7. 7 Stir the lime zest, 1/2 the cilantro, onion powder, and 1/4 teaspoon salt into the chayote-poblano mixture. Pour mixture into a bowl.
8. 8 Heat remaining 1 tablespoon oil in the same skillet over medium heat. Add ground turkey; cook, stirring occasionally, until browned, about 7 minutes. Stir in 1/4 cup water, taco seasoning, and chili powder. Cook until water has evaporated, about 4 minutes.
9. 9 Spread guacamole over each crisped tortilla; top with chayote-poblano mixture, ground turkey, pickled onions, lime crema, and remaining cilantro.

By Culinary Envy