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Baja Baked Onions

6 Medium Sized Onions	2 Tablespoons of Oil
2 Cups of Chicken Broth	Pinch of Ground Pepper
1/2 Cup of La Chona Panela Cheese, Grated	Salt and Pepper to taste

Cut off the ends of each onion, but do not peel them. Place in a baking pan. Lightly grease them and pour the chicken broth over them. Bake them at a high temperature for one hour or until the onion is soft. To serve, peel back the dark exterior skin, place some grated Panela cheese over each onion and garnish with ground pepper.

Cancun Fresco Salad

1 Bag of Leaf Spinach	1/2 Cup Pecans
1/2 Cup Bacon, Cooked and Crumbled	1 Cup Strawberries, Chopped
12 Oz La Chona Fresco, Crumbled	1 Small Red Onion, Sliced to Taste
Raspberry Vinaigrette or Dressing of Your Preference

Put spinach in a serving bowl. Add pecans, bacon, strawberries, red onion, La Chona Fresco cheese, vinaigrette and toss. Serves 4

Chilazo Style Shrimp

1 Lb Fresh Shrimp	3 Chipotle Peppers
4 Potatoes	1 Cup of La Chona Shredded Quesadilla Cheese
1 Cup of Lac Chona Crema Mexicana	Salt as Desired
1 Cup of Milk

Mix in a blender the milk, the Crema Mexicana and the Chipotle Peppers. Rinse and boil the shrimp with salt for 5 minutes, drain and peel them. Boil the potatoes until they are fully cooked, peel them and mash them. Spread the mashed potatoes over a baking pan, add the layer of shrimp over the mashed potatoes and incorporate the Chipotle blend with the layer of cheese on top. Bake for a few minutes, until the cheese is melted.

Cotija Cheesy Sweet Corn

8 Oz La Chona Cotija Cheese, Grated	5 Tablespoons Mayonnaise
5 Tablespoon La Chona Crema Mexicana	1 Can of Sweet Corn
OPTION: Chili Powder or Cilantro- to taste

Drain corn and microwave 2 minutes. Mix crema, mayonnaise and La Chona Cotija Cheese together and add to the corn. Option: You may add Cilantro or Chili Powder to taste. Enjoy! Serves 4

Diabla Style Eggs

1 Egg (per portion)	1/2 Cup of Mixed Canned Vegetables
1 Tablespoon Oil	1 Teaspoon of La Chona Fresco Cheese, Grated
Salsa or Hot Sauce

Heat up the oil in a small pan or skillet, pour in the vegetables and juice and cook at a low temperature for several minutes. Add the egg, with a few drops of hot sauce or salsa as desired. Cook for a few minutes, add the grated Fresco cheese on top and remove from the stove as soon as the egg white is cooked and cheese is melted.

Enchiladas La Chona

1 Cup Onions, Chopped	1/2 Cup Green Bell Peppers, Chopped
2 Tablespoons Butter or Margarine	2 Cups Chicken or Turkey, Cooked and Chopped
1 - 4 Oz Can of Green Chili Peppers, Rinsed, Seeded, and Chopped	3 Tablespoons of Butter or Margarine
1/4 Cup Flour	1 Teaspoon Ground Coriander Seed
3/4 Teaspoon Salt	2 1/2 Cups Chicken Broth
1 Cup La Chona Crema Agria	1 1/2 Cups La Chona Quesadilla Cheese, Shredded
1 Package of Tortillas

In a large saucepan, cook onion and green pepper in the 2 tablespoons butter or margarine until tender. Combine in a bowl with chopped chicken and green chili peppers; set aside. Melt the 3 tablespoons butter or margarine. Blend in flour, coriander, and salt. Stir in chicken broth; cook and stir until thick and bubbly. Remove from heat; stir La Chona Crema Agria and 1/2 cup of the sauce into the chicken. Dip each tortilla into remaining hot sauce to soften; fill each with about 1/4 cup of the chicken mixture and roll up. Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining shredded cheese. Bake, uncovered, in 350 F oven, about 25 minutes, or until bubbly. Serves 6

Fresco Apple Salad

1/2 Cup Pecans	1 Cup Chopped Celery
6 Romaine Lettuce Leaves	1/2 Cup of Mayonnaise
Lemon Juice	1 Cup La Chona Fresco Cheese, crumbled
1 Pinch of Powder Piquin Pepper (or) Paprika

Rinse and drain lettuce. Put on a leaf or two on individual serving plates. Peel and dice apples, spray lemon juice over them. Mix the mayonnaise with the Fresco cheese. Add the pecans, celery, and diced apples. Place this mixture over the bed of lettuce and garnish with powder piquin pepper or paprika.

Mazatlan 3 Cheese Salad

2 Thick Slices of La Chona Fresco	1 Chicken Breast
1 Cup of Mayonnaise	3 Slices of Ham
2 Tablespoons of Tomato Sauce	Head of Romaine Lettuce
1 Piece of Onion	3 Thick Slices of La Chona Manchego
1 Garlic Clove	3 Thick Slices of La Chona Panela
Salt to Taste

Cook the chicken breast with salt, piece of onion, and garlic clove for a few minutes. Let it chill and shred the chicken breast. Rinse the lettuce and place it in the refrigerator to keep cold and fresh. Mix the mayonnaise with the tomato sauce and let it chill. Ten minutes before serving, place in a salad bowl the bed of lettuce. Place the chicken on top of the lettuce with the slices of cheese and the ham and pour the mayo and tomato sauce over and mix well.

Mexican Omelet

2 Eggs (per portion)	Several Thick Slices of La Chona Quesadilla Cheese
1 Tablespoon Cold Water or Milk	Oil
Salt and Pepper to taste

Beat eggs well, add a tablespoon of cold water or milk, salt and pepper. Lightly grease a pan and pre-heat it at a low temperature. Pour the eggs in the pan and lightly cook. Place the slices of cheese over the eggs, cover, and cook for 3 minutes. When the borders are well cooked, fold the omelet in half and cook for a few more minutes and serve hot. You may choose to use any kind of cheese, including Manchego, Menonita, Enchilado, Fresco, Panela, etc.

Mexican Style Macaroni and Cheese

2 Bags of Macaroni	1 Cup Diced Ham
1 Piece of Onion	1/2 Stick of Margarine
1 Cup of La Chona Crema Mexicana	1/2 Cup of La Chona Quesadilla Cheese, Shredded
Salt and Pepper to taste

Boil the macaroni with the onion, the salt, a tablespoon of oil, until the macaroni is tender. Drain well. In a pot melt the margarine at a low temperature and add the macaroni and the ham. Add the crema, salt and pepper. Mix well. Place the hot macaroni mixture in a greased pan. Place a layer of shredded Quesadilla cheese on top and place in the oven at a low temperature until the cheese is melted and the macaroni is golden brown. You may substitute the ham with tuna fish, beef franks, bacon, vegetables, chicken livers, etc.

Mexicana Green Cream

2 Cucumbers	1 Bunch Berro Herbs
1 Piece of Onion	2 Garlic Cloves
3 Cups Chicken Broth	1/2 Cup La Chona Fresco Cheese, Grated
Corn Oil	Salt and Pepper to taste

Peal and finely chop the cucumbers. Fry half of the cucumbers and all of the diced onion and garlic, until tender. Rinse and chop the berro herbs. Blend all the fried ingredients, including the milk and the broth, until the mixture becomes a light green color. Pour the mix in a pot; add the rest of the chopped cucumbers, pecans, salt and pepper, and heat through for a few minutes. Sprinkle grated Fresco Cheese over the soup. Serve soup hot or cold (chilling it for one hour prior to serving).

Monterrey Chicken Breast with Corn

3 Boneless, Skinless Chicken Breasts in Halves	2 (+) Cups of Corn
2 Poblano Peppers	1/2 Cup of La Chona Cotija Grated Cheese
1 tablespoon Flour	1/2 Stick of Margarine
1 Cup of Milk	Salt and Pepper to taste

Rinse and fry in a pan or skillet the chicken breasts until they are partially golden brown. Add salt and pepper and place chicken in a glass oven container. Boil or steam corn until tender. Cut open the Poblano peppers, removing all the insides and rinsing well. Grill peppers on a skillet and place in a plastic bag to add moisture and to be able to peal them easily. Once the peppers are pealed, cut them in thin long slices. Melt the margarine in a small pot and slowly mix in the flour and milk, to create a white sauce. Cover the chicken breasts with the pepper slices, corn, white sauce, and the Cotija cheese, adding all these ingredients in layers, one at a time. Bake at a low temperature, cook for 25 minutes, making sure they don’t dry out.

Puebla Potatoes with Chorizo

12 Oz La Chona Oaxaca or Quesadilla Cheese, Shredded	4 Large Potatoes
12 Oz La Chona Chorizo	16 Oz La Chona Crema Agria

Cook the La Chona Chorizo. Slice the potatoes and boil until tender. Layer the bottom of a greased pan with the cooked potatoes slices, then a layer of La Chona Chorizo. For the third layer, sprinkle on the shredded cheese. Repeat the layers. Bake for 20 minutes at 375 F. Top each individual serving with a dollop of La Chona Crema Agria. Serves 4

Queso Stuffed Peppers

12 Poplanos Peppers	12 Oz La Chona Chorizo Mild
2 Cups of La Chona Fresco Cheese, Cubed	Oil
Salt and Pepper to taste	Oregano

Grill the peppers first, in order to peel them. Once cooled, peel the peppers, cut the peppers open and clean all the insides and outsides. Dip them in water with salt and vinegar for a few minutes in order to smooth out the peppers' skin. Fry the Chorizo, drain the excess grease, and mix with 1 cup of Fresco cheese, cubed. Stuff the peppers with the chorizo and ¾ of the Fresco cheese mixture. Secure peppers with a toothpick and place in a baking dish. Pour the water, vinegar and salt mixture over the peppers and sprinkle on some oregano, and the rest of the Fresco cheese mixture. Enjoy with refried beans as a side dish.

Sabroso Noodle Soup

1 Bag of Noodles	2 Ripe Tomatoes, chopped
1 Cup Chicken Broth	1 Garlic Clove, chopped
1 Cup of La Chona Enchilado Cheese, Grated	1 Piece of Onion, chopped
1 Stem of Parsley, chopped fine	Oil
Salt to taste

Mix the tomatoes, garlic, and onion together. Pour oil on a pan and fry the noodles until they have a golden brown, drain the excess oil. Pour the tomato mixture over the fried noodles, and add the chicken broth, salt, and the fresh parsley stem, and cook at a low temperature until all the broth is consumed. Serve in a bowl and add the grated Enchilado cheese.

Sizzling Steak Rolls

6 Pressed Steaks	6 Slices of Ham, Diced
1 Cup of La Chona Fresco Cheese	Oil
For the SAUCE:
5 Poblano Peppers	1 Pasilla Pepper
2 Garlic Cloves	1/2 Tomato, chopped
1 Teaspoon Oregano	1 Pinch Ground Pepper
4 Cloves Garlic	1 Cinnamon Stick

Cut open the Poblano Peppers and clean the insides, grill them in a skillet for a few minutes, then dip in water for a few minutes. Blend Pasilla pepper with the garlic, the tomato, and the black pepper. Fry the mixture and add the garlic, the cinnamon stick, and the oregano. Mix the diced ham with the cheese, place some of the sauce over each steak, roll the steak and secure with a toothpick, fry in oil until the steak is cooked. Pour the sauce over the steaks, and cook at a low temperature for 10 minutes.

South of the Border Green Bean Casserole

2 Lbs Fresh Green Beans	6 Slices of Ham, Diced
1/2 Stick of Margarine	1 Cup of La Chona Crema Mexicana
3 Tablespoons of Bread Crumbs	2 Tablespoons of La Chona Cotija Cheese (Crumbled or Grated)

Clean and cut the green beans into small pieces. Boil beans with salt until tender. Drain well. Place a layer of green beans in a greased baking dish, followed by a layer of crema, breadcrumbs, diced ham, Cotija Cheese, and margarine. Repeat this step until all the ingredients are incorporated. Bake at 350 degrees or until it reaches a golden brown.

Toluca Taco

6 Boneless Steaks, Chopped in Pieces	1 Lb La Chona Manchego Cheese
3 Tablespoons Milk	1 Teaspoon Oil
3 Pieces of Garlic	10 Serrano Peppers
2 Dozen Tortillas	Salt and Pepper as Desired

Rub the three pieces of garlic against the skillet that you will use to melt the cheese. Shred the Manchego cheese and melt it at a low temperature, adding the three tablespoons of milk. Stir constantly. In another pan; fry pieces of steak in oil with the salt, pepper, and Serrano peppers until well cooked. Add the steak mix to the melted cheese and serve in warm tortillas.

Veracruz Cauliflower

1 Head of Cauliflower	1/2 Cup Flour
2 Eggs, Separated	1 Cup of La Chona Fresco Cheese, Sliced
2 Laurel Leaves	Oil-enough to lightly cover pan bottom
Salt to taste

Cut the head of cauliflower in small branches and boil in water with salt and 2 laurel leaves. Drain well and chill in the refrigerator. Beat the egg whites into a thick consistency; then add egg yokes. Insert the slices of Fresco Cheese inside the branches of cauliflower and cover them with flour. Dip the branches in the egg wash and fry them at a medium temperature. Drain the excess oil and enjoy.

Zesty Chilacas and Cheese

15 Chilaca Peppers	6 Pieces of La Chona Panela Cheese
1 Medium Sized Tomato	1 Medium Sized Onion, Sliced into Rings
1 Cup Milk	1/2 Cup Water
1 Cup of La Chona Crema Mexicana

Cut open the Chilaca Peppers, removing all of the insides and rinsing well. Grill the peppers on a skillet and place them in a plastic bag to add moisture. Peel peppers and thinly slice. Place the tomato in hot water until the skin is soft enough to peel, after peeling, slice thinly. Fry the onion rings until they become translucent, add the tomato, and the pepper slices. Place a cover over the pan and cook over low heat for 10 minutes. Add the milk, the Crema Mexicana, the salt and ½ a cup of water to the pan and boil for an additional 10 minutes. Just before serving, add the pieces of Panela Cheese and enjoy with flour tortillas.