131 mexican cheese recipes

No-bake cheesecake set with gelatin and built into a graham cracker crust. Light, creamy, and dependable with a 2-hour chill time. Easy dessert with endless flavor variations.

Bell pepper rajas broiled with melted Monterey Jack cheese, black olives, and red pepper flakes. A colorful Mexican appetizer ready in 15 minutes flat.

Tropical quesadillas filled with ripe banana, green chilies, and Monterey Jack cheese with a squeeze of lime. A sweet-savory snack or dessert ready in 15 minutes.

Tortilla pizzas with garlicky tomato sauce, sautéed mushrooms, zucchini, peppers, and melty mozzarella on crisp flour tortillas. Lighter than delivery, bakes fast.

Florida-style garlic soup pours boiling chicken broth over toasted French bread and crushed garlic, then poaches a whole egg right in the bowl. A quick Spanish-inspired sopa de ajo ready in 10 minutes.

Bite-sized baked egg cups loaded with cheddar, Monterey Jack, green chiles, and cumin. Makes 30 mini appetizers that disappear the second they hit the table.

Spiced chicken with cumin, chili powder, green chilies, and jalapeños simmered in tomato juice, wrapped in tortillas with cheese and sour cream. A from-scratch burrito filling with real heat.

These Mexican beef fajitas were awesome, used steak seasoning recipe from the site as well. Delicious! I will be making this recipe again for sure, and have added it to my recipe box. It's a must!

Sopa de elote is a creamy Mexican corn soup made from pureed corn simmered in milk with sweet and hot peppers. Garnished with fried tortilla strips and crumbled cheese.

Seasoned ground beef, crunchy corn chips, sour cream, and melted cheddar baked in a flaky crescent roll crust. This Tex-Mex taco pie feeds the family in 45 minutes with almost zero effort.

Taco lentils simmer green lentils until tender, then bake them in a smoky pureed ancho chile and tomato sauce spiced with cumin and chili. A high-protein, high-fiber vegan stand-in for taco meat.

Chimichangas with seasoned ground beef and enchilada sauce wrapped in tortillas and fried crisp. A Southwestern restaurant classic ready in 30 minutes.

Linguine with avocado pesto: creamy no-cook sauce of ripe avocado, basil, parsley, garlic, and pine nuts blended over al dente linguine. Dairy-light, oil-light, flavor-heavy.

Tacos de requeson: corn tortillas stuffed with ricotta cheese, fried golden and crisp, then filled with a tangy lime-radish-cilantro salsa. A traditional Mexican street food you can make at home.

Fiesta pasta with mostaccioli tossed in a taco-seasoned spaghetti sauce with kidney beans, bell peppers, and Monterey Jack cheese. A Mexican-Italian fusion one-pot weeknight dinner.

High roller sandwich pinwheels made with flour tortillas, cream cheese, roast beef, ham, turkey, and Monterey Jack. No-cook party appetizers sliced into bite-sized rolls.