Colorado Ranchers

Queso Campesino in
Your Kitchen

Queso Fundido with Chorizo

Ingredients:

250 g Queso Campesino - Oaxaca, shredded
150 g chorizo
1/4 onion, chopped
1 serrano pepper, sliced (optional)
Corn tortillas for serving

Instructions:

In a hot pan, cook the chorizo until it releases its fat. Add the onion and cook until translucent.
In an oven-safe dish, place the Queso Campesino - Oaxaca and top it with the chorizo and onion mixture.
Bake at 350°F (180°C) for 10 minutes or until the cheese is fully melted.
Garnish with serrano pepper slices and serve hot with tortillas.

Swiss-Style Enchiladas with Queso Campesino

Ingredients:

12 corn tortillas
2 shredded chicken breasts
2 cups green salsa
200 g Queso Campesino - Quesadilla Shredded
1 cup sour cream
1/4 onion, finely chopped
Oil for frying

Instructions:

Heat the green salsa in a pan.
Lightly fry each tortilla in hot oil, then dip them in the green salsa. Fill them with shredded chicken and roll them up.
Place the enchiladas in a baking dish, cover with more green salsa, sour cream, and Queso Campesino - Quesadilla Shredded.
Bake at 350°F (180°C) for 10 minutes until the cheese is melted and golden. Top with chopped onion and enjoy!

Stuffed Poblano Peppers with Queso Campesino Panela

Ingredients:

4 poblano peppers
300 g Queso Campesino - Panela, cubed
2 eggs
1/2 cup flour
1 cup tomato puree
1/4 onion, chopped
Oil for frying
Salt and pepper to taste

Instructions:

Roast the poblano peppers on a griddle until the skin is charred. Place them in a plastic bag and let them steam for 10 minutes. Peel off the skin, make a slit down the side, and remove the seeds.
Stuff the peppers with Queso Campesino - Panela cubes.
Separate the egg yolks from the whites. Beat the whites until stiff peaks form, then gently fold in the yolks.
Lightly coat each pepper in flour, then dip into the egg mixture. Fry in hot oil until golden brown.
In a separate pan, sauté the onion with the tomato puree, season with salt and pepper, and simmer. Serve the stuffed peppers covered in the tomato sauce.

Queso Campesino in Your Kitchen

Queso Fundido with Chorizo

Ingredients:

250 g Queso Campesino - Oaxaca, shredded

150 g chorizo

1/4 onion, chopped

1 serrano pepper, sliced (optional)

Corn tortillas for serving

Instructions:

In a hot pan, cook the chorizo until it releases its fat. Add the onion and cook until translucent.

In an oven-safe dish, place the Queso Campesino - Oaxaca and top it with the chorizo and onion mixture.

Bake at 350°F (180°C) for 10 minutes or until the cheese is fully melted.

Garnish with serrano pepper slices and serve hot with tortillas.

Swiss-Style Enchiladas with Queso Campesino

Ingredients:

12 corn tortillas

2 shredded chicken breasts

2 cups green salsa

200 g Queso Campesino - Quesadilla Shredded

1 cup sour cream

1/4 onion, finely chopped

Oil for frying

Instructions:

Heat the green salsa in a pan.

Lightly fry each tortilla in hot oil, then dip them in the green salsa. Fill them with shredded chicken and roll them up.

Place the enchiladas in a baking dish, cover with more green salsa, sour cream, and Queso Campesino - Quesadilla Shredded.

Bake at 350°F (180°C) for 10 minutes until the cheese is melted and golden. Top with chopped onion and enjoy!

Stuffed Poblano Peppers with Queso Campesino Panela

Ingredients:

4 poblano peppers

300 g Queso Campesino - Panela, cubed

2 eggs

1/2 cup flour

1 cup tomato puree

1/4 onion, chopped

Oil for frying

Salt and pepper to taste

Instructions:

Roast the poblano peppers on a griddle until the skin is charred. Place them in a plastic bag and let them steam for 10 minutes. Peel off the skin, make a slit down the side, and remove the seeds.

Stuff the peppers with Queso Campesino - Panela cubes.

Separate the egg yolks from the whites. Beat the whites until stiff peaks form, then gently fold in the yolks.

Lightly coat each pepper in flour, then dip into the egg mixture. Fry in hot oil until golden brown.

In a separate pan, sauté the onion with the tomato puree, season with salt and pepper, and simmer. Serve the stuffed peppers covered in the tomato sauce.

Queso Campesino in
Your Kitchen