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1)- OAXACA CHEESE QUESADILLAS
1lbs, of OAXACA CHEESE
12 Flour tortillas
1/2 cup of Red salsa (optional)
Place authentic OAXACA CHEESE in one half of a flour tortilla,
away from the edge. Press the other half of the tortilla over
the filling, and press the edges together.
Cook the quesadillas on both sides in a comal, griddle or
skillet. For 6 servings.
2)- VEGETABLE QUESADILLAS
4 whole wheat tortillas
2 1/2 tablespoons of canola oil -- divided
2 tablespoons of onion -- chopped
1 whole carrot -- sliced
1 cup zucchini -- chopped
1 cup tomatoes -- chopped
1 tablespoon jalapeno peppers, canned — chopped
1 1/2 cups OAXACA CHEESE
1/2 cup salsa -- optional
Heat 1 1/2 teaspoons of the oil in a heavy 2 quart saucepan.
Add onions and carrot and cook over low heat 3 minutes or
until onion is soft but not brown.
Add zucchini and cook 2 minutes.
Stir in tomatoes and jalapenos - cook until just heated through.
Heat the remaining 1 tablespoon of oil in a large, heavy non-stick
skillet.
Cook one tortilla at a time until lightly browned, about 30
seconds. Turn and spoon 1/4 of mixture and 1/4 of authentic
OAXACA CHEESE onto half of the tortilla. Fold the other tortilla
half over the filling. Slide onto warm serving plate. Repeat
with other tortillas and serve immediately.
3)- QUICK QUESADILLAS
1 Soft tortilla
1/2 tablespoon of Dijon
1/3 cup of OAXACA CHEESE
1 tablespoon of sliced green onions and chopped coriander
or parsley
Spread tortilla with Dijon. Sprinkle with OAXACA CHEESE, green
onions and coriander or parsley. Roll snugly. Cover with plastic
wrap. Microwave for 20 to 25 seconds. Or wrap in foil and
bake at 350F for 12 minutes. Slice into 1-in. pieces and serve
warm with salsa. Each tortilla makes 6 pieces.
4)- CHICKEN AND BLACK
BEAN QUESADILLAS
1 lbs of skinless boneless chicken breasts
-- cooked
1 cup green bell peppers -- sliced
1 cup red onion -- sliced
1 teaspoon of chili powder
1 teaspoon of olive oil
8 flour tortillas
2 cups of black beans, cooked
1 1/2 cups of OAXACA CHEESE
Heat oven to 375F. Cut chicken into 1/2-inch slices. In a
nonstick skillet over medium heat, sauté peppers, onions
and chili powder in hot oil until vegetables are slightly
softened, about 3 minutes. Remove from heat.
Place 4 tortillas on a large baking sheet. Evenly spread beans
over
tortillas. Top with pepper mixture, chicken and authentic
OAXACA CHEESE. Top each with remaining tortillas and press
down lightly.
Bake until heated through and OAXACA CHEESE is melted, about
15 minutes. Cut each quesadilla into quarters and serve with
salsa, sour cream and cilantro.
Variation
Substitute chili beans for black ones, and use 1/2 cup each
of green and red
bell peppers instead of all green.
5)- CORN AND ASPARAGUS
QUESADILLAS
8 Flour tortillas
3 cup of OAXACA CHEESE
1/2 cup of chopped vidalia or other Sweet onion
1 1/2 cup of fresh thin asparagus (about 9 to 10 stalks);
cut into 1-inch pieces
1 cup of fresh or frozen; thawed Whole kernel corn
2 lbs of Cooked shrimp (optional)
Optional toppings: sliced avocado, commercial salsa, and
sour cream.
Place 4 tortillas on 2 ungreased baking sheets. Sprinkle each
evenly with authentic OAXACA CHEESE, onion, asparagus, corn
and shrimp, if desired. Top with remaining tortillas. Bake
at 450 degrees for 8 to 12 minutes or until tortillas are
slightly crisp and OAXACA CHEESE is melted.
To serve, cut quesadillas into quarters; serve with desired
toppings: Turkey, Beef, Chicken, Hot Sauce. Makes 4 to 8 servings
6)- CHEESE AND POBLANO QUESADILLAS
2 cup of OAXACA CHEESE
1 cup of panela cheese
6 Flour tortillas
1/2 cup Chipotle salsa (optional)
4 poblano chiles, roasted,-peeled, seeded & julienned
2 tablespoon of nnsalted butter, melted
In a bowl, mix together the cheeses.
Lay the tortillas on a counter. Divide the cheese mix into
6 portions and spread over half of each tortilla. If desired,
sprinkle about a tablespoon of salsa over each. Arrange the
chile strips evenly over the cheese. Fold the tortillas over
to enclose the filling and brush the tops with butter.
Preheat the oven to 350ºF.
Place a dry griddle or cast-iron skillet over medium-high
heat. Place the tortillas buttered side down in the pan. Cook
until very light golden,a bout 1 minute. Then brush the uncoated
sides with butter and flip over. Cook until golden, and transfer
to a baking sheet. When all the quesa- dillas are cooked,
transfer the baking sheet to the oven and bake 10 min- utes,
until the cheese begins to ooze.
Serve hot, whole or cut into wedges.
7)- QUESO FUNDIDO
2 green onions and tops, sliced
4 large cloves garlic, minced
2 tablespoons (1/4 stick) butter
16 oz. of OAXACA CHEESE
2-4 tablespoons milk
8 oz. chorizo (spicy sausage), casing removed, cooked until
browned, drained, crumbled
2 tablespoons chopped tomato
2 tablespoons finely chopped cilantro
16 flour tortillas, warm (for wraps)
Chopped or sliced fresh vegetables and tortilla chips (optional)
Sauté onions and garlic in butter
in medium saucepan until tender, 2 to 3 minutes. Add authentic
OAXACA CHEESE; cook, covered, over medium to medium-low heat
until cheese is melted, 8 to 10 minutes, stirring frequently.
Stir in milk if mixture is too thick.
Spoon the queso fundido into bowl or
small chafing dish; sprinkle with chorizo, tomato and cilantro.
Spoon about 2 tablespoons mixture on each tortilla and roll
up for wraps. Servings: 8
TIPS: If desired, cheese mixture can be served as a dip with
tortilla chips or cut vegetables; it may be necessary to add
more milk if mixture is too thick for dipping. Browned ground
beef, seasoned to taste with taco seasoning, can be substituted
for the chorizo.
8)- QUESILLO EN SALSA
VERDE
2 cups of water
3 1/2 pounds tomatillos, husked and washed
2 large white onions, thinly sliced
9 serrano chiles
9 cloves garlic
1 bunch of cilantro, leaves only
3/4 teaspoon of salt
1 1/2 lbs of OAXACA CHEESE
Extra sprigs of cilantro, for garnish
6 whole, trimmed scallions, charred on a grill until marked,
then sliced into 1/2inch lengths wedges of toasted country
bread, for serving. In a heavy saucepan, bring the water to
a boil. Add the tomatillos, 3/4 of the sliced onion, 6 of
the chiles, and 6 of the garlic cloves. Simmer the mixture
covered for about 30 minutes, or until the tomatillos are
tender. Cool slightly and transfer to a blender or food processor.
Add the remaining onion, chiles, and garlic, cilantro, and
salt. Puree the mixture. Preheat the oven to its lowest heat
and heat a wellseasoned flat griddle pan or castiron skillet
over medium heat. Brush each slice of cheese with a little
oil, then grill the slices for about 20 seconds on each side.
You will need a heavy metal spatula to turn them, scraping
all the golden crust from the pan and flipping it over. You
will have to grill the cheese in batches, transferring the
cooked cheeses to a platter in the oven while you finish cooking,
but do not let the cheese melt. Place 2 slices of cheese on
each of 6 warmed appetizer plates, pour the hot tomatillo
sauce over the top and serve immediately, garnished with sprigs
of cilantro and charred scallions. Accompany with wedges of
toasted country bread. Makes 6 servings
9)- MEXICAN CHEESE
DIP
10 oz. of OAXACA CHEESE
1 medium Onion
Butter to cook the onion
1 tablespoon Garlic; crushed
Tablespoons of flour
1 can Tomato paste
1 cup of Whipping cream
Cook the onions until browning or even slighter burning. Then,
add the flour, garlic, cream, and tomato paste. When that
becomes soft and hot, gradually add the authentic OAXACA CHEESE
until bubbly. Serve with tortilla chips.
10)- MEXICAN LAYERED
"PIZZA"
15 ozs, corn, frozen -- thawed
15 ozs, black beans, canned -- drained and rinsed
15 ozs, of tomatoes, canned (with liquid) -- chopped
4 ozs, green chiles, canned — chopped
1/2 cup of onion -- finely chopped
1/2 tablespoon of cumin
1/2 tablespoon of oregano
1 tablespoon crushed of jalapeno (optional)
8 ozs of OAXACA CHEESE
8 lowfat wholewheat tortillas
Mix corn, beans, tomatoes, chilies, onions and spices in a
bowl. If time permits, allow flavors to blend. Lightly spray
two 9-inch cake pans with oil. Put a tortilla in each pan
and spoon over 1/6 of vegetable mixture. Sprinkle on about
3 oz. grated authentic OAXACA CHEESE. Repeat twice more, and
top with remaining tortillas. Bake in 400-degree oven about
15 minutes. Let cool 3-5 minutes and invert onto plates. Cut
in wedges to serve.
11)- CHILAQUILES
1 dozen of corn tortillas
1 cups of onions, chopped
2 Cloves garlic, pressed or
1/4 tablespoon of garlic powder
2 tablespoon of Chili powder
1 tablespoon of Cumin powder
1 1/2 cup of lowfat cottage cheese
1 1/2 cup of crushed tomatoes
6 oz of OAXACA CHEESE
Salt to taste
1 tablespoon of Oil
Cut tortillas into wedges or tear into strips and fry them.
Saute onions in oil for 5 min. (A non-stick or cast iron skillet
that's ovenproof is ideal for this). Then, add the fried tortilla
pieces, chili powder, garlic, cumin and salt and toss until
the tortilla pieces are wilted. Puree cottage cheese and tomatoes
in blender until smooth and stir gently into tortilla pieces.
Then sprinkle with grated authentic OAXACA CHEESE. Bake at
350 for about 20 min. Serves 8 preschool or 6 school-age children.
12)- BURRITO CASSEROLE
1 can of Refried beans
12 oz of OAXACA CHEESE
1 can of Chopped green chilis
1 small can of tomato sauce
6 flour tortillas
Approx. 1 lb ground beef, browned, with onion & garlic.
Drain fat well.
Mix tomato sauce with browned hamburg & onions, set aside.
Soften tortillas in microwave. Spread first tortilla with
refried beans, sprinkle heavily with grated cheese, put in
bottom of round 1 1/2 qt. casserole. Spread 2 nd tortilla
with thin layer of beans, place on top of first layer, spread
generously with meat mixture, add a generous sprinkling of
peppers and a scant sprinkling of authentic OAXACA CHEESE.
Continue layering tortillas with the emphasis alternating
between bean & cheese combo and meat and pepper combination.
reserve enough of the beans to spread a thin layer on the
top tortilla, and cover it with a THICK layer of authentic
OAXACA CHEESE.
Cover with saran wrap, heat on Medium in microwave for approximately
10 minutes until heated through. Serve with salsa and sour
cream on the side. A salad and/or quacamole works well with
this. Serves 4 generously.
13)- ENCHILADAS(RED
CHILI)
18 Corn tortillas
1 qt of red chili sauce
1 lbs of OAXACA CHEESE
1 Large onion chopped
Fry corn tortillas in deep fat to soften. Immerse in chili
sauce and place on a warm oven-proof plate. Sprinkle with
grated authentic OAXACA CHEESE and chopped onion. Cover with
red chili sauce and place another tortilla on top. Repeat
the process then pour enough chili sauce over them to cover
tortillas. For chicken enchiladas you may add shredded chicken.
For an authentic mexican "almuerzo" (breakfast)
you can add a fried egg on top of each enchilada. Makes 6
servings
14)- CHICKEN ENCHILADAS
WITH CHEESE
2 cup Chicken; cooked and shredded
2 tablespoon of Olive oil
1 Garlic clove; crushed
16 oz of tomato sauce
1/4 tablespoon of salt
1/4 tablespoon of sugar
1 Whole jalapeno pepper;canned
3 cups of heavy cream
5 chicken bouillion cubes
1/3 cups of olive oil
12 corn tortillas
1 1/2 cups of OAXACA CHEESE; grated
1 large Onion; chopped
Seed and chop the jalapeno pepper. Saute onion in oil until
translucent. Stir in garlic, tomato sauce, salt, sugar, chicken
and peppers. Cover and simmer 5 minutes. In a large saucepan,
heat cream and dissolve bouillion cubes in it. Set aside.
In a small skillet, heat about 1/3 cup of oil and dip each
tortilla in hot boil, turning once, for a few second to soften.
Drain on paper towels. Assemble Enchiladas: Dip a tortilla
in the cream mixture. Place on a flat surface and put 2-3
Tbsp. chicken mixture in the center and roll up. Place rolled
tortilla, seam-side down in 13x9" baking dish. Continue with
remaining tortillas. Pour all remaining cream mixture over
enchiladas and cover with authentic OAXACA CHEESE. Bake in
a preheated 350~oven for 25-30 minutes, until cheese is melted.
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