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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

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.

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.

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).

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.

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.