low-fat, healthy heart, low fat mexican food recipes

Authentic Mexican
Cheese Recipes

 

Mexican cheeses aren't the same as American or European cheeses. They look, cook, and taste different. 

Try this simple quiz:   What cheese tastes better on pasta?

Is it Cheddar ... or Parmesan?

You use Parmesan with Italian dishes - it's the right cheese for the right food.

Mexican food is exactly the same - the right cheese transforms a good recipe into fantastic!

Another thing ...

authentic Mexican cheeses are not hot - they're mild!

Of course, that doesn't mean that you can't turn up the heat with your Mexican food recipes.  It just means:

  • the Mexican cheese itself is not hot

  • if you want some heat ...

  • ... add some chile peppers


Mexican Cheese Recipe Index


Chiles con Panela & Crema Agria

Ingredients

12

oz Queso Panela (Panela cheese), cubed
 1/2 cup Crema Agria
10   Pasilla chiles 
  (or substitue fresh chile pepper of choice)
2 medium onions, thinly sliced
1 cup cilantro, chopped
2 medium tomatoes, chopped
2 Tbsp garlic, minced
1 Tbsp oil
  salt and pepper to taste

Directions

Char the skins of the Pasilla chiles over an open flame. If you can't use an open flame, char the chiles in a heavy skillet over high heat.

Place charred chiles in a paper bag (while still warm) to steam - this makes peeling the peppers very easy. Peel skins off under running water. Open, seed, and de-vein the chiles.

Cut chile peppers into 1/4 inch strips and add with the onion, garlic, and oil to a skillet. Add tomatoes, cilantro, and Crema Agria. Crumble the cubed Panela and add to the other ingredients. Heat on medium until thoroughly warmed.

Serving suggestions:  Place in a warm flour tortilla and roll it up or serve as a side dish to grilled chicken or fish.


Easy Panela Cheese Tacos


A quick and easy Mexican cheese taco.

Ingredients
 
12 oz Queso Panela (Panela cheese)
12   flour or corn tortillas
1/2 cup picante sauce

Directions:

Slice Panela cheese into 1/4 inch thick slices. Fry cheese slices in a large non-stick skillet over medium heat. While cheese is frying, heat tortillas, also in a large non-stick skillet over medium heat.

Turn cheese over when golden and tortilla when it is hot. When second side of the Panela is golden, place cheese on tortilla and top with 1 teaspoon picante sauce. Fold and serve immediately.
 


Quesadilla Tres Queso

This is a Mexican-style grilled cheese sandwich prepared with three different authentic Mexican cheeses and sour cream (Crema Agria). 

  • Queso Enchilado and Queso Manchego are Mexican cheeses that are made especially to be melted.  They do not get "runny" when they melt and don't separate - they remain smooth & rich.
     

  • Queso Cojita is a hard cheese that is especially good for grating ... also known as the Mexican Parmesan cheese.
     

  • Crema Agria - This is a tangy, thick, rich cream that makes it an ideal garnish for quesadillas, burritos, enchiladas and fajitas.

Serve as an appetizer or as a side dish.
Serves 2

Ingredients
 

2

 

flour tortillas

1/4

cup

Enchilado melting cheese, grated

1/4

cup

Manchego melting cheese, grated

2

Tbsp

Pico De Gallo (or any chunky salsa)

1

 Tbsp

cilantro, chopped

 

 

Cotija or Queso Fresco cheese

 

 

Crema Agria (Mexican sour cream)

 Directions

Spray a large skillet liberally with cooking spray. You can also lightly grease the skillet with oil - you are just trying to keep the tortilla from sticking and burning.

Place tortilla in skillet and warm over medium heat. Cover tortilla with layers of Enchilado and Manchego grated cheeses. Cook until cheese melts, then spread Pico De Gallo (or salsa) evenly 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 and drizzle Crema Agria over quesadilla. 

 Slice into wedges like a pizza and serve.


Pico De Gallo

Pico de Gallo is one of the most popular Mexican salsas.  Pico de Gallo is a versatile condiment ... use it with grilled dishes, on tacos, or anywhere else you would use a Mexican salsa or hot sauce.

1

cup

white onion, finely chopped

1

cup

red onion, finely chopped

2

cups

tomatoes, finely chopped

2

 

Jalapeno or Serrano chile peppers, finely chopped 

1

Tbsp

Oregano, ground

1/4

cup

cilantro, finely chopped

 

 

Salt to taste

Combine onion, tomatoes, chiles, oregano and cilantro.  Add salt to taste and refrigerate prior to serving.


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