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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

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.

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.

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.