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Cuisine  >  Recipes with ingredient “cheese”
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Artichoke, poblano chile and onion gratin: Alcachofas gratinadas con chile poblano y cebolla Karen Hursh Graber

Fresh or frozen artichoke hearts are good sautéed, and even better with poblano chiles and green onions. This is a tasty side dish with a simple main, such as chicken cutlets. Ingredients: 2... read more

Chilaquiles with chicken and cheese: Chilaquiles con pollo y queso Karen Hursh Graber

Chilaquiles are tortillas cut into strips, fried, and cooked in either a red or green sauce. Literally meaning "poor man's food," chilaquiles were undoubtedly invented as a way of using up lefto... read more

Mexican cheese fondue with chorizo and beer: Queso fundido con chorizo y cerveza Karen Hursh Graber

This Mexican cheese fondue with chorizo and beer is a beer-laced take on fundido toluqueño, the melted cheese dish named for Toluca, a city known for its excellent chorizo. I remember sitting on the c... read more

Stuffed poblano peppers: Chiles rellenos Ana María Flores Sánchez

Chiles rellenos — poblano peppers stuffed with cheese, covered with beaten egg whites and fried — are a perennial Mexican favorite. They are served in a savory tomato broth. Ingredients 2 c... read more

Mexican cheese and guava flan: Flan de queso y guayaba Karen Hursh Graber

Guavas, being so plentiful in Aguascalientes, are used in several desserts. A common combination in Mexico is ate, a paste made with guava, quince, pears or other fruit, and cream cheese, served toge... read more

Cheese stuffed chayotes au gratin: Chayote relleno con queso gratinado Karen Hursh Graber

This can be served as a luncheon dish, as a side dish, or as a vegetarian main course with a green salad and good quality French bread. Ingredients 1 ½ pounds (3 medium) chayotes 2 cups g... read more

Preparing Mexico's classic chiles rellenos: Step by step Daniel Wheeler

One of the most comforting and traditional dishes in this country is chiles rellenos, literally translated as "stuffed chiles" — a dish that originated in the colonial city of Puebla and that evolved into an uncountable amount of varieties and versions. The original and most simple one is the chile relleno stuffed with cheese. read more

Cold goat cheese soup: Sopa fria de queso de cabra Karen Hursh Graber

Use the best quality goat cheese you can find, and a tart, green apple. "Manzana granny smith" is popular and easy to find. Most of the Mexican apples sold in markets are grown in Chihuahua, but here i... read more

Enchiladas with buttermilk sauce: Enchiladas de jocoque Karen Hursh Graber

Enchiladas with cream sauces are popular in Querétaro, and these use the thick Mexican buttermilk called jocoque, introduced by Mexico's many Lebanese immigrants. A mixture of regular buttermilk (whic... read more

Enchiladas in red chile sauce: Enchiladas dobladas Karen Hursh Graber

"Dobladas" means folded, and these can either be left unfilled and folded in half twice, to make triangular wedges for garnishing chicken and meat dishes, or filled and rolled. The sauce is my favorite... read more

Jalisco Style Enchiladas: Enchiladas Tapatias Karen Hursh Graber

Popular at fairs and fiestas, these enchiladas are flavored with a creamy poblano chile and tomato sauce. They contain no meat in the filling, and this recipe uses vegetable oil instead of lard, making... read more

Polenta with Fresh Cheese and Chard: Polenta con Requeson y Acelgas Karen Hursh Graber

Leafy vegetables, including beautiful raddichio, were an important part of the diet of the people from the Treviso region. In Mexico, one of the most commonly available leafy vegetables is chard, which... read more

Lasagna with Poblano Chiles In Cream: Lasagna con Rajas de Chile Poblano Karen Hursh Graber

We first saw this in a restaurant in Chipilo. If you like lasagna with white sauces, this one is a delicious change from the usual. The filling is the very Pueblan rajas con crema, poblano chile str... read more

Cheese-filled Sweet Potato Patties: Tortitas de Camote Karen Hursh Graber

In most of Mexico, these fried patties are made with white potatoes, whereas in Veracruz they are made with sweet potatoes or yucca. This cheese-filled version is more versatile than most, because it c... read more

Baked Jalapenos Stuffed with Smoked Fish and Cheese: Jalapenos Rellenos con Pescado Ahumado y Queso al Horno Karen Hursh Graber

This could be called a Mexican version of the jalapeño "poppers" popular north of the border. The idea for the filling came from Susana Trilling, who has written about the smoked mullet of southern Oa... read more

Squash Blossom Crepes: Crepas de Flor de Calabaza Karen Hursh Graber

In the following recipe, crepes are rolled around a squash blossom filling, bathed in a poblano chile cream sauce, and baked. All three elements - crepes, sauce and filling - can be made ahead and asse... read more

Tamaulipas-Style Fajitas: Fajitas al Sombrero Karen Hursh Graber

Driving northward along the Tamaulipas coast, the traveler goes from the tropical region of the Veracruz border to the plains of south Texas. A mid-point on the journey is the small town of San Fernand... read more

Chile Strips with Cheese: Rajas con Queso Karen Hursh Graber

This dish uses the famous quesillo - Oaxaca cheese that melts easily. However, for this recipe, it should be grated rather than pulled apart into strings. It is delicious served alone with flour... read more

Chicken and Huitlacoche Stuffed Chiles: Chiles Rellenos con Pollo y Huitlacoche Karen Hursh Graber

This dish teams huitlacoche with poblano chiles, which fill the markets during the summer months and gradually go from dark green to red as the season progresses. By September, the majority have turned... read more

Shrimp Enchiladas: Enchiladas Cameron Karen Hursh Graber

Guest Recipe By Vicky Cowal I bought shrimp last week at the Central de Abasto. After looking, smelling, touching, checking prices I finally bought tender and flavorful medium- size shrimp for 75 peso... read more

Veracruz-style picaditas with black beans and salsa: Picaditas veracruzanas Karen Hursh Graber

Picaditas are fun to make as well as eat. As each one is baking on the comal, the sides are pinched up, creating perfect little containers to hold the toppings. Veracruz, being a port city, has ... read more

Chicken in Poblano Cream Sauce: Pollo Poblano Karen Hursh Graber

This easy recipe is one of the few instances where poblanos are used without having to be roasted and peeled. The sauce can be made ahead of time and the dish assembled quickly before serving. I... read more

Puebla-style Chalupas: Chalupas Poblanas Karen Hursh Graber

Named for the canoe-like boats that the Aztecs used to navigate the canals of their ancient capitol Tenochtitlan, now Mexico City, chalupas are one of the most popular snacks in Central Mexico. ... read more

Stuffed Nopales: Huaraches Karen Hursh Graber and Ana María Flores Sánchez

These were first served to us at the nopal fair in Tlaxcalancingo, Puebla. I have since had them in restaurants in Mexico City. They are aptly named for the flat soles of the country people's sandals t... read more

Cheese Fondue with Tequila: Fondeu de Queso al Tequila Ana María Flores Sánchez

Ingredients: 1 large round of garlic bread (shepherds bread may be substituted) 1 tsp. butter 150 grs. (2/3 C.) crumbled roquefort cheese 190 grs. (7 oz.) cream cheese, cubed ... read more
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