159 mexican cheese recipes

Slow cooker ground turkey tacos with mushrooms, tomato paste, white wine, and pickling spices, topped with a homemade yogurt cream sauce with nutmeg.

Authentic enchiladas verdes with poached shredded chicken, fresh tomatillo-serrano salsa verde, Monterey Jack, and sour cream. A from-scratch Mexican classic.

Huevos Motuleños: Yucatecan fried eggs on crispy corn tortillas layered with refried black beans, ham, peas, tomato salsa, and melted cheese. Mexico's ultimate breakfast stack from the town of Motul.

Chiles rellenos-style poblano peppers stuffed with shredded chicken and mozzarella, baked under a tangy tomatillo verde sauce. A lighter Mexican main without the traditional egg batter and deep fry.

Bread machine cornmeal yeast bread with corn kernels, mild green chilies, and sharp cheddar baked right into the loaf. Tex-Mex flavor in sandwich-bread form.

Texas red chili with cubed round steak, Anaheim and jalapeno peppers, ground red chili, cumin, and coriander simmered low for 2 hours. No beans in the pot, served on the side the Texas way.

Clam risotto with red chile powder, Roma tomatoes, and bell peppers finished with Parmigiano-Reggiano. Arborio rice cooked in homemade clam broth for deep seafood flavor.

Pierre's chili with a beef and pork blend, kidney beans, crushed tomatoes, cumin, oregano, and chili powder. Garnished with Monterey Jack, sour cream, and lime wedges.

Zesty black bean and olive dip layered over cream cheese with chopped hard-boiled eggs, lime juice, cumin, and crushed red pepper. A no-cook party appetizer that serves 12.

Quick beef and bean tostadas with seasoned ground beef, kidney beans, cheese, and fresh toppings. Weight Watchers-friendly Mexican dinner ready in 40 minutes.

Seasoned ground beef and refried beans baked on a cornmeal-dusted crescent roll crust, topped with melted cheddar and Monterey Jack. Taco night meets sheet pan dinner.

A layered Mexican tortilla casserole with spinach, corn, zucchini, and Monterey Jack in a smoky roasted green chili-tomato sauce. Think vegetarian enchilada lasagna, stacked and baked.

Crispy corn tortilla strips layered with seasoned ground beef, Anaheim chiles, pinto beans, red sauce, and melted cheddar. This Tex-Mex casserole feeds eight and bakes in 30 minutes.

Beefy chili casserole with ground beef, canned tomatoes, corn, black olives, and cornmeal, baked under a layer of melted cheddar cheese. A Tex-Mex one-dish dinner the whole family will dig into.

Hot green chili with chicken (or pork), four pounds of green chiles, tomatillos, and a long slow simmer. Southwest-style chile verde thick enough to ladle over enchiladas, eggs, or grilled steak.

Spicy chicken green chili with tomatillos, fresh green chiles, ground red chile, oregano, and cumin. A Southwestern-style chili simmered 3-4 hours for deep, layered heat.