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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

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.

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.

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.