Chilazo Style Shrimp
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| 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. |
Enchiladas La Chona
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| 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 |
Mazatlan 3 Cheese Salad
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| 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
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| 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
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| 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. |
Puebla Potatoes with Chorizo
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| 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 |
