Today I got to do something really fun and delicious. I got to cook a dish I love, using my favorito queso. Though I am not the most amazing cook, I was really excited about this campaign because I love, love cheese. If I could live on cheese, bread and coffee, I would be in heaven. For my recipe I got to work with Ranchero Queso Fresco. This cheese as well as the Cotija style, are cheeses that we use almost on a daily basis. Whether it's a bolillo with refried beans and queso fresco, huaraches with cotija,cebolla and salsa verde or just slicing on the side of meals, we love queso estilo Mexicano. Using Hispanic California dairy products is an easy way to add a real authentic touch to any meal, and of course so much flavor!
Did you know that California produces more than 25 varieties and styles of Hispanic-style Cheese? These are all natural cheeses, made in California exclusively with California milk. 99% of California dairies are family owned, and many of them are actually in my town. It's weird when we are drinking milk and eating cheese, we forget that they are making them just up the street. This to me is important, supporting all of California's dairy farmers and using their products to make delicious and authentic meals my family loves.
So for my recipe I decided to make one of my favorite foods, enchiladas. Now my mom makes these delicious enchiladas that take hours and hours to prepare. She even makes her own sauce from scratch. Me? I normally have about 30 minutes to get a meal on the table, that's why this recipe is perfect. It requires 4 ingredients and is super-simple. Yet it is super yummy.
You will need:
1 Ranchero Queso Fresco
1 medium/large onion (depending on how much onion you like)
2 cups enchilada sauce
Dice your onion according to how you like it. My kids like it really fine, I prefer bigger pieces. Slice the cheese. Put both in a larger bowl and crumble up the cheese, with your hands is fine, or cut it up with a spoon. Put the sauce to boil and at the same time start to heat up tortillas in a comal/pan. I have tried skipping this and putting them directly in the sauce and it never works for me, the tortillas fall apart, so this is what I do. Now in a separate plate, place the tortilla and with a spoon cover the entire inside with sauce and then fill up the middle with the queso mixture. Make sure to leave some cheese for garnish Now fold and place each tortilla in a baking pan, seam down. Once you are done with all the tortillas, cover them with sauce evenly and place in the oven at 350 for 20-25 minutes. (I like mine well done) Serve hot.
Serves: 3 or 5
I know a lot of people like topping enchiladas with sour cream or crema Mexicana. I prefer just the cold queso fresco mixture. I also like adding a lot of the queso mixture on top, so sometimes I will use and extra half cheese. If you are serving a side dish, two enchiladas should be enough for each person, if not three per person should work.
This was mine and my mother's lunch today, and it was pretty darn good. Maybe not as amazing her recipe, but I also made it super fast. We were out all morning and she had practically just gotten back from changing in her room, when they were already done. The Ranchero Queso Fresco is so delicious and full of flavor, that there really is no going wrong with it.
California is the country's leading producer of Hispanic dairy products, and between the 25 varieties and styles of Hispanic-style cheeses they produce, you will be able to find so many favorites. Whether you are a really great cook, or even if you are a as-simple-as-can-be cook like me, these products will help you knock it out of the park. If all fails, throw some queso in the middle of the table with some hot tortillas and watch them devour it. Or is that only at my house? Next time you are buying cheese, look for the “Real California Cheese” seal. I don't think you'll be sorry you did.
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This is a sponsored post in collaboration with Latina Bloggers Connect and California Milk Advisory Board. All opinions are my own.