Holidays – EL MEXICANO

Cheesy Longaniza Bean Dip

Loaded with great flavors, this easy to make dip is a great appetizer for game days or parties. Ingredients: 10oz El Mexicano® Longaniza, Mexican cured sausage* ½ Onion, medium, chopped 1 Serrano pepper, diced 1 pouch (15 oz) El Mexicano® Refried Pinto Beans 10oz El Mexicano® Oaxaca cheese, shredded Tortilla chips Preparation: Preheat oven to 375°F.…

Grilled Zucchini & Chayote Salad

A great savory and healthy simple side dish option. Ingredients: 2 Zucchinis, sliced 2 Chayotes, sliced 1/2 White Onion, sliced Extra Virgin Olive Oil Sea salt and black pepper to taste El Mexicano® Queso Cotija, grated Thyme, fresh Preparation: Preheat grill to medium heat for 5 minutes. Season the sliced chayote and zucchini lightly with…

Requeson Taquitos

Ingredients 12 Corn Tortillas 1 – (14oz) tray Requeson El Mexicano® cooking oil for frying Preparation Step 1: Heat oil in a frying pan over medium-high heat. To make tortillas pliable, microwave for approx. 1 minute. Step 2: Fill each tortilla with desired amount of Requeson El Mexicano® cheese and roll into taquitos. Step…

Chipotle Crema Dip

Ingredients 16oz Crema Oaxaqueña El Mexicano® 1/3 cup Chipotles in adobo sauce El Mexicano® Preparation Step 1: Add Crema Oaxaqueña and Chipotles into a food processor or high speed blender. Mix well until smooth and creamy. Step 2: Serve as a dipping sauce for chips and taquitos! For full how to recipe video click…

Super Dip

Ingredients: 1 (14oz ) tray Requeson El Mexicano® 1 (10oz) Longaniza, El Mexicano®, cooked and casings removed 1 cup Crema Oaxaqueña El Mexicano® 4 Whole Jalapeños El Mexicano®, chopped 1 can (15oz) Whole Kernel Corn El Mexicano® 1/3 cup Cilantro, chopped 1/8 tsp Cumin 1/8 tsp black pepper Salt to taste Preparation: Step 1: Heat…

Queso Fresco Entomatado

Ingredients: For the breaded Queso Fresco: 10oz El Mexicano® Queso Fresco Casero® or Cremoso 2 eggs, beaten 1 cup El Mexicano® Bread Crumbs (pan molido) For the tomato sauce/salsa: 12 Roma tomatoes 1 White onion, large 1-2 Garlic cloves Salt to taste Dried oregano to taste Cooking/frying oil Preparation: Preparation for the breaded Queso Fresco: 1. Add oil to a frying pan/skillet…

Stuffed Peppers with Longaniza & Oaxaca

Ingredients 4 bell peppers, red, green and yellow 2 (10 oz packages) El Mexicano® Longaniza, casings removed 1 (10 oz) El Mexicano® Queso Oaxaca, shredded 4 yukon potatoes, cut into cubes 1/2 white onion, finely chopped cooking oil Preparation 1. Pre heat oven to 350 degrees F 2. Cut bell peppers down the center. Remove…

Seared Queso Panela a la Bruschetta

Ingredients 14oz (1 Traypack) El Mexicano® Queso Panela for the Bruschetta Salad 1 pint cherry/grape tomatoes, sliced 1/2 white onion, chopped garlic, minced 7 basil leaves, chopped oregano leaves, fresh or dried for the Dressing 1/3 cup extra virgin olive oil juice of 1 lemon salt & black pepper to taste Preparation 1. In a…

Cinnamon-Sugar Cotija with Honey Balsamic roasted Grapes

Ingredients for the cheese 1 (15oz)El Mexicano® CotijaCheese, sliced (thick enough to fry/sear on each side) Extra virgin olive oil 1 cup brown sugar 2 tbsp cinnamon powder Ingredients for the R0asted Grapes 2 cups grapes (green & red), sliced & whole 3-4 tbsps balsamic vinegar 2 tbspsEl Mexicano® Honey 2 rosemary sprigs Preparation…

Requeson Ice Cream with Cajeta & Caramelized Peaches

Ingredients for the (Blender) Ice Cream 14 oz (1 tray pack) El Mexicano® Requeson 1 cup heavy whipping cream 2 tablespoons vanilla extract 3 tablespoons El Mexicano® Honey 1 tsp cinnamon powder or to taste Ingredients for the Caramelized Peaches* 1 large peach*, sliced 2 tablespoon ghee or butter 2 tablespoons brown sugar a dash of vanilla…