Type what you have

Ingredients

• ✓ cotija cheese
• ✓ cotija cheese
• cilantro
• avocado
• butter lettuce
• black olive
• corn
• chicken
• black pepper
• salt
• cumin
• hot pepper sauce
• chili powder
• lime
• garlic
• cilantro
• mayonnaise

Instructions

1. 1 Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
2. 2 Add chicken, corn, and olives to dressing and toss to coat.
3. 3 Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.

By Christa Lewis

Ingredients

• ✓ cotija cheese
• pulled pork
• salsa verde
• flour tortilla
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Combine pulled pork, salsa verde, and cojita cheese in a bowl. Stir until evenly combined.
3. 3 Place a heaping tablespoon of filling into the bottom half of a tortilla. Make 2 folds on either side of the large fold, creating an envelope shape. Roll it up using the tips of your fingers to tuck the filling in as you go. Repeat with remaining tortillas.
4. 4 Spray the basket of the air fryer with nonstick cooking spray. Place some burritos in the basket seam side-down, making sure to not overcrowd. Spray the tops of the burritos with cooking spray.
5. 5 Air fry for for 6 minutes. Repeat with remaining burritos. Serve with additional salsa verde for dipping if desired.

By Soup Loving Nicole

Ingredients

• ✓ cotija cheese
• whole kernel corn
• mayonnaise
• lime juice
• butter
• red pepper
• cilantro

Instructions

1. 1 Add corn with liquid to a saucepan; bring to a boil over high heat and simmer until hot. Drain; return corn to the saucepan.
2. 2 Stir in cotija cheese, mayonnaise, lime juice, butter, and chili powder; transfer to a serving dish and garnish with cilantro.

By Parizienne

Ingredients

• ✓ cotija cheese
• mayonnaise
• lime juice
• chili powder
• sweet corn
• cilantro

Instructions

1. 1 Whisk mayonnaise, lime juice, and chili powder together in a bowl until combined; set aside.
2. 2 Heat a large cast-iron skillet over medium-high heat. Add corn; cook without stirring for 5 minutes. Toss with a spatula; continue cooking until starts to brown, about 3 minutes more. Remove from heat.
3. 3 Stir mayonnaise mixture into corn until evenly coated; stir in cilantro. Top servings with cotija cheese.

By Soup Loving Nicole

Ingredients

• ✓ cotija cheese
• corn
• everything but the elote seasoning
• cooking spray
• mexican crema
• crema fresca
• cilantro

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 7 minutes.
2. 2 Meanwhile stand corn cobs on the end, and with a sharp knife (I used a wüsthof nakiri) cut each ear down the middle. Place corn cob halves flat on a cutting board and cut in half lengthwise (you will get a total of 4 'ribs' per ear of corn).
3. 3 Spray each corn rib with non-stick spray. Sprinkle 2 tablespoons of seasoning over the 16 corn ribs.
4. 4 Air fry corn ribs in batches for a total of 12 minutes. Remove from air fryer.
5. 5 Drizzle crema con sal over corn 'ribs' and sprinkle with cotija cheese and remaining seasoning. Garnish with chopped cilantro.

By thedailygourmet

Ingredients

• ✓ cotija cheese
• mayonnaise
• canola oil
• pumpkin seed
• water
• red wine vinegar
• anaheim chile pepper
• garlic
• salt
• black pepper
• cilantro

Instructions

1. 1 Blend mayonnaise, canola oil, pumpkin seeds, water, vinegar, Cotija cheese, roasted chile peppers, garlic, salt, and pepper in a blender until smooth, about 1 minutes. Add cilantro in batches, blending each to incorporate completely before adding the next, 30 to 60 seconds per batch.
2. 2 Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.

By Jim M

Ingredients

• ✓ cotija cheese
• anaheim chile pepper
• canola oil
• pepita
• red wine vinegar
• lime juice
• garlic
• salt
• black pepper
• cilantro
• mayonnaise
• water

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
2. 2 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
3. 3 Combine roasted peppers, canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper in a blender or food processor. Blend to combine, about 10 seconds. Add cilantro a little at a time and blend until smooth.
4. 4 Combine mayonnaise and water in a large bowl and whisk until smooth. Add the blended pepper mixture to the mayonnaise mixture and mix thoroughly.

By katyLBC

Ingredients

• ✓ cotija cheese
• mayonnaise
• crema
• 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

• ✓ cotija cheese
• breaded fish fillet
• romaine lettuce
• tomato
• avocado
• cucumber
• jicama
• onion
• cilantro salad dressing
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a shallow metal baking pan.
2. 2 Bake in the preheated oven, flipping halfway, until crispy and browned, 22 to 24 minutes. Transfer to a plate lined with paper towels to soak up excess oil. Let cool for 5 minutes.
3. 3 Tear apart lettuce leaves and divide between 2 salad bowls. Place tomatoes over the lettuce. Arrange avocado, cucumber, jicama, and onion around tomatoes. Cut fish fillets into quarters and arrange over the salads. Drizzle some salad dressing around the vegetables and over the fish.
4. 4 Sprinkle each salad with 1/2 of the cotija cheese. Garnish with cilantro leaves.

By Carol West Kennedy

Ingredients

• ✓ cotija cheese
• bacon
• sweet corn
• cumin
• salt
• cayenne pepper
• onion
• red bell pepper
• garlic
• beer
• cilantro

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. When cool, chop bacon; set aside.
2. 2 Place corn kernels in a large skillet over high heat; season with cumin, sea salt, and cayenne pepper. Flip corn kernels with a spatula as they cook, then stir in onion, bell pepper, and garlic, stirring every few minutes, until mixture begins to stick to the skillet.
3. 3 Pour beer into the skillet to help unstick mixture; cook and stir until corn develops very dark spots and onion and bell pepper are soft, about 20 minutes. Remove from heat; sprinkle with chopped bacon, cotija cheese, and cilantro.

By CaliforniCajun

Ingredients

• ✓ cotija cheese
• oil
• sirloin steak
• garlic salt
• black pepper
• cumin
• cayenne pepper
• kaiser roll
• mayonnaise
• refried bean
• avocado
• tomato
• lettuce

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
3. 3 Grill on the preheated grill until medium-rare, about 5 minutes per side. Transfer steak to a cutting board and cover with foil.
4. 4 Meanwhile, heat a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown rolls, mayonnaise-side down, until golden, about 3 minutes.
5. 5 Place refried beans in a microwave-safe bowl; microwave on high until warmed through, about 1 minute.
6. 6 Slice sirloin steak against the grain into thin strips.
7. 7 Spread a thin layer of beans on bottom half of each roll. Layer with steak, avocado, tomato, and lettuce. Top with cheese and top half of roll.

By Sarah Waltrip

Ingredients

• ✓ cotija cheese
• butternut squash
• onion
• garlic
• olive oil
• chipotle powder
• kosher salt
• cooking spray
• black bean
• goat cheese
• enchilada sauce
• corn tortilla
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss butternut squash, onion, garlic, and olive oil together on a baking sheet; season with chipotle powder and salt.
3. 3 Roast in the preheated oven until squash is tender, about 25 minutes, stirring once. Set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).
4. 4 Gently stir black beans and goat cheese into squash mixture to avoid breaking up goat cheese.
5. 5 Coat a 10x6-inch casserole dish with cooking spray. Pour 1/4 cup enchilada sauce over bottom of the dish.
6. 6 Pour some enchilada sauce onto a small plate. Quickly dip 1 tortilla into sauce; fill with some squash-bean mixture. Roll tortilla to enclose filling; place seam-side down into the prepared casserole dish. Repeat with remaining tortillas and filling, tucking any remaining or loose filling into exposed ends of enchiladas. Spoon remaining sauce over enchiladas; top with cotija cheese and cilantro.
7. 7 Bake in the preheated oven until heated through, about 25 minutes.

By CRAZY4SUSHI

Ingredients

• ✓ cotija cheese
• cauliflower
• red bell pepper
• red onion
• olive oil
• garlic
• fajita seasoning
• cumin
• salt
• pinto bean
• cilantro
• pumpkin seed
• green onion
• lime

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices.
2. 2 Combine cauliflower, red bell pepper, red onion, olive oil, garlic, fajita seasoning, cumin, and salt in a large bowl; stir until evenly coated. Spread vegetable mixture onto the prepared baking sheet.
3. 3 Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.
4. 4 Top with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls.

By Julie Hubert

Ingredients

• ✓ cotija cheese
• lime
• green leaf lettuce
• cajun seasoning
• chicken breast
• avocado
• red cabbage
• red bell pepper
• black bean
• salt
• garlic
• jalapeno pepper
• lime juice
• white onion
• cilantro leaves
• tomatillo
• corn

Instructions

1. 1 Fill a large pot with water and bring to a rolling boil; add corn. Boil for 15 to 20 minutes. Transfer corn to a work surface; set aside until cool enough to handle. Cut kernels off cobs; place kernels in a large bowl. Discard cobs.
2. 2 Meanwhile, combine tomatillos, cilantro, onion, 4 teaspoons lime juice, jalapeño, garlic, and salt in a blender; blend until finely chopped. Transfer salsa verde to a bowl; set aside.
3. 3 Stir black beans, bell pepper, and cabbage into corn. Toss avocado with remaining 1 teaspoon lime juice in a separate bowl; stir into corn mixture.
4. 4 Preheat an outdoor grill to medium-high heat and lightly oil the grate. Season chicken breasts with Cajun seasoning.
5. 5 Cook chicken on the preheated grill until no longer pink in centers and the juices run clear, about 6 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Set breasts aside until cool enough to handle; cut into bite-sized pieces.
6. 6 Divide lettuce leaves among four plates; mound corn-avocado mixture on top, followed by chicken. Sprinkle with cotija cheese. Serve with salsa verde and lime wedges.

By Jenny from WA

Ingredients

• ✓ cotija cheese
• lime
• cilantro
• red onion
• corn tortilla
• salt
• garlic
• onion
• olive oil
• chicken thigh
• oregano
• cumin
• bay leaf
• adobo sauce
• chipotle pepper
• date
• white vinegar
• orange juice concentrate
• chicken broth
• ancho chili
• pasilla chile

Instructions

1. 1 Lightly toast peppers on the bare surface of a large Dutch oven over medium heat, stirring, until the peppers begin to have a toasted aroma, 2 to 5 minutes. Remove from heat immediately.
2. 2 Add chicken stock, orange juice concentrate, vinegar, dates, and chipotle peppers. Bring to a boil, then reduce the heat and simmer, uncovered, for about 15 minutes.
3. 3 Using a stick blender, puree the pepper mixture until smooth.
4. 4 Add bay leaves, cumin, and oregano to pepper sauce; leave sauce on low simmer while preparing chicken.
5. 5 Pat chicken dry with paper towels. Heat olive oil in a large non-stick skillet over medium heat. Add in chicken pieces all at once; allow to cook undisturbed until browned, about 8 minutes. Add browned chicken to the pepper sauce.
6. 6 Cook onion slices in the same skillet until beginning to brown slightly, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds more.
7. 7 Add skillet contents to the chicken and pepper sauce. Bring to a boil, then reduce heat to simmer. Cover partially with a tilted lid to allow some liquid to evaporate. Simmer, stirring occasionally, until chicken is fall-apart tender, about 1 hour. Season to taste with salt.
8. 8 To serve, spoon into corn tortillas, and serve with sliced red onions, cilantro, cheese, and lime wedges.

By Bibi

Ingredients

• ✓ cotija cheese
• sour cream
• cilantro
• green onion
• chicken
• mexican cheese blend
• tortilla chip
• black pepper
• salt
• oregano
• cumin
• chicken broth
• garlic
• onion
• vegetable oil
• adobo sauce
• chipotle chile
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch casserole dish.
2. 2 Combine drained tomatoes and chipotle chiles in adobo in a blender; puree until smooth.
3. 3 Heat oil in a large skillet over medium heat. Add onion; cook and stir until onion has softened, about 5 to 7 minutes. Stir in garlic until fragrant; add pureed tomato-chile sauce and simmer until mixture starts to thicken. Pour in chicken broth and stir in cumin, oregano, and salt; let simmer until mixture thickens. Remove from heat.
4. 4 Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. You may have to do this in 2 batches.
5. 5 Cover the bottom of the casserole dish with half of the tortilla chip mixture. Sprinkle a layer of Mexican cheese and cotija cheese on top. Add shredded chicken to cover all of the cheese. Season chicken with salt and pepper, then sprinkle with 1/2 of the green onions and 1/2 of the cilantro. Spoon 3/4 of the sour cream evenly over top. Spread with the remaining tortilla mixture then top with remaining Mexican and cotija cheeses. Cover with aluminum foil.
6. 6 Bake in the preheated oven until mixture is bubbly and cheese is melted, 35 to 45 minutes. Remove from the oven and let sit for 5 minutes. Serve with sour cream, green onions, and cilantro.

By Dylan's Nana

Ingredients

• ✓ cotija cheese
• heavy cream
• hot sauce
• worcestershire sauce
• vegetable broth
• cherry tomato
• garlic
• jalapeno pepper
• red bell pepper
• onion
• chorizo
• butter
• mexican cheese blend
• grit
• black pepper
• salt
• water
• milk
• chipotle chili powder
• thyme
• oregano
• onion powder
• black pepper
• garlic powder
• salt
• paprika
• all-purpose flour
• bread crumb
• cooking spray
• chicken breast
• hot sauce
• buttermilk

Instructions

1. 1 Pour buttermilk and hot sauce into a large bowl or zip-top bag; mix well. Add chicken and marinate for 4 hours to overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Place a wire rack on top of a baking sheet and spray with cooking spray.
3. 3 Combine bread crumbs, flour, paprika, salt, garlic powder, black pepper, onion powder, oregano, thyme, and chili powder in a bowl. Remove chicken from marinade and dredge in crumb mixture. Place coated chicken onto the prepared wire rack.
4. 4 Bake in the preheated oven until no longer pink in the centers and juices run clear, about 30 minutes.
5. 5 Meanwhile, add milk, water, salt, and pepper to a large saucepan. Bring to a boil over high heat. Reduce heat to low and add grits. Cook, covered, for 20 minutes, stirring every few minutes to prevent clumping. Remove from heat and add Mexican cheese and butter; stir until well incorporated and creamy.
6. 6 While chicken and grits are cooking, cook chorizo, onion, bell pepper, and jalapeno in a large skillet over medium-high heat until meat is browned and vegetables are tender, 5 to 7 minutes. Drain grease from the skillet. Stir in garlic and continue to cook over medium-high heat until fragrant, about 30 seconds.
7. 7 Stir cherry tomatoes, vegetable broth, Worcestershire sauce, and hot sauce into the skillet, reduce heat to low, and let simmer until reduced, stirring as needed, about 15 minutes. Add heavy cream; let simmer and continue to reduce until sauce coats a spoon, about 5 minutes more.
8. 8 Place grits into a bowl, top with chorizo reduction sauce, and top with spicy fried chicken. Garnish with Cotija cheese.

By My Hot Southern Mess

Ingredients

• ✓ cotija cheese
• chorizo
• tomato
• pizza dough
• monterey jack cheese
• cilantro

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. 2 Heat a skillet over medium heat. Add chorizo and cook, gently breaking it up after a couple minutes. Allow it to bubble, stirring infrequently, until most of the bubbles have stopped and sausage is firm. Remove from heat.
3. 3 Place tomatoes into a bowl. Break into smaller pieces with the back of a fork, if desired.
4. 4 Divide dough into 16 small pieces, flattening each into a small circle. Place each circle on prepared baking sheet. Divide tomatoes and then the chorizo among the circles. Top with shredded Monterey Jack and crumbled cotija cheese.
5. 5 Bake in preheated oven until dough is golden brown and cheese has melted, 8 to 15 minutes. Check after 8 minutes to ensure chorizo is not burning.
6. 6 Top with minced cilantro leaves.

By LaDonna Langwell

Ingredients

• ✓ cotija cheese
• anaheim chile pepper
• tomato
• onion
• cilantro

Instructions

1. 1 Remove seeds from chile peppers and discard. Chop peppers and place in a bowl.
2. 2 Add cotija cheese, tomatoes, onion, and cilantro; mix together. Serve immediately or refrigerate until ready to serve.

By RSPPSMETZLER

Ingredients

• ✓ cotija cheese
• corn
• butter
• mayonnaise
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an outdoor grill for medium-high heat.
3. 3 Grill corn on the preheated grill until hot and lightly charred all over, 7 to 10 minutes.
4. 4 Roll corn in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese.
5. 5 Serve with lime wedges.

By blakleyl

Ingredients

• ✓ cotija cheese
• potato
• milk
• butter
• white pepper
• parmesan cheese
• corn tortilla
• cilantro
• olive oil

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 soft enough to mash, 20 to 25 minutes. Drain. Add milk, butter, and white pepper and mash over medium heat until mixed, adding a splash more milk if needed. Stir in Parmesan and cotija cheeses; continue stirring over medium heat until nice and thick.
2. 2 Wrap the stack of tortillas in a towel (or paper towels) and microwave on high until softened, about 45 seconds.
3. 3 Spread 2 heaping tablespoons of the potato mixture on half of a tortilla, then sprinkle with cilantro and press the other half of the tortilla over potatoes to make a taco shape; the mixture will hold the taco together. Continue to assemble tacos while tortillas are warm.
4. 4 Heat a large skillet over medium heat. Add the oil and fry the tacos, turning them over occasionally, until golden brown on both sides, about 5 minutes. Drain on paper towels and serve hot.

By doughgurl

Ingredients

• ✓ cotija cheese
• mayonnaise
• lime juice
• chili powder
• corn
• cilantro

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Mix mayonnaise, cotija cheese, lime juice, and chili powder in a shallow dish.
3. 3 Roll each piece of corn in the mayonnaise mixture until all sides are covered.
4. 4 Place all 4 pieces of corn in the air fryer basket; cook in the preheated air fryer until golden, crisp, and tender, about 8 minutes. Garnish with cilantro.

By Soup Loving Nicole

Ingredients

• ✓ cotija cheese
• chorizo
• butter
• onion
• celery
• garlic
• cilantro
• cornbread
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) and grease a baking dish.
2. 2 Remove casings from the chorizo and cook in a large skillet until crumbly and browned, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
3. 3 Melt butter in the same skillet. Add onion and celery and cook until soft, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add cilantro and transfer mixture to the bowl of chorizo. Add cornbread and chicken broth; stir until well incorporated. Transfer to the prepared baking dish.
4. 4 Bake in the preheated oven until thoroughly warmed and stuffing starts to brown, 20 to 25 minutes. Serve garnished with cotija cheese.

By Yoly

Ingredients

• ✓ cotija cheese
• corn
• butter
• cilantro
• lime
• chili powder

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Roast corn, in husks, directly on the oven rack in the preheated oven until tender and cooked through, 40 to 45 minutes.
3. 3 Peel down husks and rub each ear of corn with 1 tablespoon butter.
4. 4 Sprinkle each with cotija cheese, cilantro, lime juice, and chili powder.

By Shejiladay

Ingredients

• ✓ cotija cheese
• jalapeno pepper
• jalapeno pepper
• goat cheese
• cheddar cheese
• monterey jack cheese
• chili powder
• cumin
• coriander
• gluten-free bread crumb
• oregano
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut jalapenos in half lengthwise. Put on disposable gloves to remove the seeds and membranes.
3. 3 Mix goat cheese, Cheddar cheese, Monterey Jack, chili powder, cumin, and coriander until well combined. Mix bread crumbs, cotija, and oregano together in a separate bowl.
4. 4 Fill each jalapeno half with equal amounts of the goat cheese mixture. Gently roll the tops of the filled peppers in the bread crumb mixture. Arrange peppers on the prepared baking sheet.
5. 5 Bake in the preheated oven until bread crumbs are browned, about 20 minutes. Garnish with fresh thyme.

By Buckwheat Queen

Ingredients

• ✓ cotija cheese
• corn
• mayonnaise
• sour cream
• mexican seasoning
• okonomiyaki sauce
• aonori seaweed flakes
• bonito flake
• lime

Instructions

1. 1 Heat a large grill pan over medium-high heat.
2. 2 Combine mayonnaise, sour cream, lime juice, and Mexican seasoning in a bowl and stir until blended.
3. 3 Grill corn in the preheated grill pan until warm yellow in color and grill marks form, turning every 2 to 3 minutes, about 6 minutes total. Set aside to cool.
4. 4 Use a pastry brush to coat grilled corn with the mayonnaise mixture. Sprinkle cotija cheese on the corn, rotating to cover all sides. Drizzle okonomiyaki sauce evenly over corn. Sprinkle aonori flakes on top and add bonito flakes.

By OtaJoy

Ingredients

• ✓ cotija cheese
• avocado
• lime juice
• orange
• cilantro
• jalapeno pepper
• salt

Instructions

1. 1 Mash together avocados and lime juice in a bowl. Stir in orange, cilantro, cotija cheese, jalapeno, and salt.

By Caitlyn Diimig, RD

Ingredients

• ✓ cotija cheese
• mayonnaise
• corn
• heavy cream
• butter
• lime juice
• ancho chile seasoning
• cayenne pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Grill corn, turning occasionally, until kernels are slightly charred, 15 to 20 minutes. Let cool until safe to handle, at least 15 minutes. Remove kernels from the cobs to get about 2 cups of corn.
3. 3 Mix cream, butter, lime juice, ancho chile seasoning, and cayenne pepper together in a bowl. Fold in cotija cheese. Drizzle mixture over the corn kernels. Serve hot or cold.

By jlmartin621

Ingredients

• ✓ cotija cheese
• crescent roll dough
• cheddar cheese
• pork
• black bean
• tomato
• green chile pepper
• green onion
• taco seasoning mix
• jalapeno pepper
• avocado
• cilantro
• lime

Instructions

1. 1 Preheat oven to 375 degrees F (180 degrees C).
2. 2 Cut a 13x18-inch piece of parchment paper; place on a work surface. Unroll crescent roll dough and place on the parchment paper, slightly overlapping the long sides of the two pieces of dough.
3. 3 Lightly flour a rolling pin; roll over the overlapping dough edges and over the perforations to create one 12x17-inch seamless piece of dough. Carefully lift the parchment paper with dough and fit into a 13x18-inch metal sheet pan.
4. 4 Sprinkle 1 cup shredded Cheddar evenly over the dough; follow with pulled pork. Scatter drained beans and drained RO-TEL® over pulled pork; sprinkle on green onions, taco seasoning, and remaining 1 cup Cheddar cheese.
5. 5 Bake in the preheated oven until cheese is melted and the visible edges of the crescent dough are browned, 15 to 20 minutes.
6. 6 Remove to a wire rack. Sprinkle crumbled cotija cheese over all.
7. 7 Scatter jalapeño slices, avocado slices, and chopped cilantro over if using.
8. 8 Cut into 32 squares with a sharp knife or a pizza cutter; place on a warmed serving platter with lime wedges, if using.

By Bibi

Ingredients

• ✓ cotija cheese
• chicken breast
• all-purpose flour
• salt
• black pepper
• olive oil
• tomato
• tomato salsa
• chili powder
• cumin
• chicken stock
• lime juice
• corn tortilla
• cilantro leaves

Instructions

1. 1 Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thickness.
2. 2 Combine flour, salt, and ground black pepper in a shallow dish. Dredge chicken in flour mixture.
3. 3 Coat a large skillet with olive oil; heat over medium-high heat. Reduce heat to medium and add chicken; cook until golden brown, 5 to 6 minutes. Flip chicken and continue cooking until second side is golden brown, about 4 minutes more.
4. 4 Stir diced tomatoes, salsa, chili powder, and cumin into the skillet. Cook until flavors combine, 2 to 3 minutes. Add chicken stock and lime juice; stir to blend. Transfer chicken to a serving platter. Add 3 ounces cotija cheese and tortilla pieces to the sauce; simmer, about 1 minute. Spoon sauce over chicken on the platter.
5. 5 Garnish chicken with remaining 1 ounce cotija cheese and fresh cilantro.

By Sherbg