Cheesy Baked Potatoes
Featuring Cacique Crema Agria and Cotija Cheese

1 15 oz. jar Cacique Brand Crema Mexicana Agria
1 12 oz. Pkg. Cacique Brand Cotija Cheese, crumbled
4 Russet potatoes
1/2 cup chives and cilantro chopped

Preheat oven to 350 degrees. Place the potatoes on a baking sheet and pierce with a fork to make several holes. Bake for 45 minutes to one hour. Cut open while hot and spoon in two tablespoons of Cacique Cotija Cheese and top with Cacique Crema Mexicana Agria. Garnish with chive/cilantro mixture.

Berries and Cream
Featuring Cacique Crema Mexicana Cheese

1 15 oz. jar of Cacique Crema Mexicana
2 Tbsp of confectioners sugar
1 Tbsp vanilla extract
Mixed Berries or assorted seasonal fruits

Whip the Crema Mexicana with sugar and vanilla until smooth.  Pour over fruit.  

For a delectable change, try adding flavored liqueurs like Kahlua or Grand Marnier, and a touch of sugar

Makes 6 servings

Chilaquiles
("chee-la-kee-les")
Featuring Cacique Crema Mexicana Cheese

Chilaquiles is a delicious tortilla casserole using leftover corn tortillas. There are endless versions of this dish depending on the salsa. Top with a Mexican style sour cream or table cream.

12 corn tortillas
3 Tablespoons cooking oil
1 cup onion, diced
½ cup chopped canned green chiles
1 cup salsa , thick & chunky, or green sauce
1 teaspoon salt
2 cups shredded CACIQUE  Manchego melting cheese
CACIQUE Crema Agria or Crema Mexicana

Cut tortillas into ½ inch thin strips.  In large skillet fry strips over medium heat in hot oil, until crisp.  Add the onion, chiles, salsa, salt and blend well.  Sprinkle shredded cheese on top tortilla mixture and gently stir until cheese is melted.

Streudel CACIQUE Crema Agria (sour cream) or Crema Mexicana (table cream)  over casserole before serving.

Mexican Cheese Salad Dip
A tasty and colorful salad dip with Mexican style cheese and assorted chiles.

1-12 oz. Package CACIQUE Mexican Queso Fresco or Manchego
1 Green Bell Pepper
1  Red Bell Pepper
1  Polblano Pepper
1  Anaheim Pepper
1 or 2  Serrano or Jalapeno Pepper(s)
Fresh Lime

Three Cheese Quesadilla

Mexican style grilled cheese sandwich prepared with authentic Mexican cheeses and sour cream.  Serve as an appetizer or with side dishes.

2-8” flour tortillas
¼ cup grated, CACIQUE Enchilado melting cheese
¼ cup grated, CACIQUE Manchego melting cheese
2 Tablespoons, thick and chunky salsa or Pico De Gallo (see recipe below)
1 Tablespoon cilantro chopped
CACIQUE  Cotija  or CACIQUE Queso Fresco
CACIQUE Crema Agria ( pourable sour cream)

Spray large skillet liberally with cooking spray.  On medium heat, place tortilla in skillet. Cover tortilla with layers of Enchilado and Manchego grated cheeses. Cook until cheese melts, evenly spread salsa or Pico De Gallo on top of melted cheese. Sprinkle Cotija or Queso Fresco and cilantro over filling.  Spray outside of second tortilla and place on top of filling. Flip tortilla and cook approximately 1-2 minutes until  golden brown.  Remove from skillet, streudel Crema Agria over quesadilla.  Slice pizza style and serve.

 Serves 2

Pico De Gallo Salsa

Pico de Gallo is one fo the most popular salsas in Mexico.  Its fresh ingredients can accompany grilled meats, quesadillas or used as a garnish.

1 cup white onion, finely chopped
1 cup red onion, finely chopeed
2 cups tomatoes, finely chopped
2 Jalapeno chiles, or Serrano chiles, finely chopped 
1 Tablespoon ground Oregano
¼ cup  cilantro, finely chopped
Salt to taste

Combine onion, tomatoes, chiles, oregano and cilantro.  Salt to taste and refrigerated until ready to serve.

Canned chiles may be substituted to fresh.