Recipes

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Green Rice with Cheese & Peppers

Prep: 35 minutes   Bake: 30 minutes   Serves: 10

 

Nonstick cooking spray

5 garlic cloves, smashed

1 green bell pepper, seeded and ribs removed

1 poblano pepper, stem removed and seeded 

3 cups less sodium chicken broth

¾ cup fresh cilantro

4 tablespoons unsalted butter

1 medium yellow onion, chopped

2 cups long grain rice

1 tablespoon kosher salt

1 package (12 ounces) FUD® or La Chona® Oaxaca Cheese, shredded (3 cups)

½ cup FUD® or La Chona® Mexican Style Cream

½ cup La Chona® Mexican Style Sour Cream

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Corn Masa & Cheese Waffle Breakfast Tacos

Prep: 10 minutes   Cook: 30 minutes   Serves: 6

 

Nonstick cooking spray 

1 cup all-purpose flour

2/3 cup masa flour

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground black pepper

8 large eggs

1 cup nonfat buttermilk

2/3 cup FUD® Mexican Style Sour Cream

4 ounces FUD® Campirano™ Shredded Quesadilla Cheese Resealable Pack (1 cup)

8 strips FUD® Selecto Sliced Bacon, cut crosswise into ½-inch pieces

¼ medium yellow onion, thinly sliced

2½ ounces FUD® Natural Fresco Traditional Cheese, crumbled (2/3 cup)

½ cup favorite salsa

4 green onions, thinly sliced

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Mexican Street Corn Brats

Prep: 10 minutes   Cook: 15 minutes   Serves: 8

 

2 ears fresh sweet corn, husked

2 tablespoons mayonnaise

2 packages (14 ounces each) FUD® Smoked Sausage

1 garlic clove, minced

2 tablespoons FUD® or La Chona® Mexican Style Sour Cream

1 tablespoon fresh lime juice

1 teaspoon ancho chili powder

1 teaspoon lime zest

½ teaspoon ground cumin

8 hot dog buns

1 ounce FUD® or La Chona® Grated Cotija Cheese (¼ cup)

2 tablespoons fresh chopped cilantro

8 lime wedges (optional)

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Red Enchiladas Montadas

Red Enchiladas Montadas

 

Prep: 15 minutes   Cook: 30 minutes   Serves: 6

 

2 large carrots, peeled and chopped

2 large russet potatoes, chopped

1 can (28 ounces) red enchilada sauce

¼ cup plus 3 tablespoons canola oil

1 medium yellow onion, chopped

½ teaspoon Mexican oregano

½ teaspoon salt

¼ teaspoon ground cumin

18 street taco size corn tortillas

6 large eggs

4 ounces FUD® or La Chona® Fresco Tradicional Cheese, crumbled (1 cup)

½ cup drained sliced pickled jalapeños

½ cup FUD® or La Chona® Mexican Style Sour Cream

¼ cup chopped fresh cilantro

Avocado slices for serving (optional)

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