Stir together the mayo and the chipotle sauce. I like to make a larger batch and store it in the mayo jar for later use.
Cut the baguette in half and spread both sides with chipotle mayo.
Slice avocado and the queso fresco and place on the baguette.
Toast in a sandwich press, or grill on the stove for about 5 minutes.
Slice queso fresco in half horizontally, creating 2 rounds. Transfer to a shallow microwave-safe baking dish.
Spread salsa evenly over queso fresco and pour any residual juices around the dish for the queso fresco to marinate in. Top with cilantro, jalapeno, and hot sauce. Cover with plastic wrap and let marinate, at least 2 hours, preferably longer.
Heat queso fresco in the microwave until slightly softened, about 3 minutes.
Blend first 6 ingredients in a processor until chili is finely chopped.
With machine running, gradually add olive oil and blend until smooth; set aside.
Pour enough oil in heavy skillet to come up to 1/4-in sides of skillet.
Heat to 350\u00b0.
Working in batches, fry tortilla strips until golden, stirring frequently, for about 3 minutes.
Transfer to paper towels.
Sprinkle tortilla strips with salt.
Place greens in bowl; toss with vinaigrette.
Divide salad among plates.
Sprinkle with queso fresco and tortilla strips.
nd let the dough rest for 10 minutes.
Meanwhile, pour
cup cheese.
Bake for 30 minutes or until hot
Cut the Queso Fresco into 3/4-1 inch cubes.
In a large, shallow dish, combine all ingredients except cheese.
(If you want, you could throw them in the food processor for ease).
Stir to combine.
Then add the cheese, toss to coat.
Let stand at room temp for 2 hours before serving.
However, this can marinate for up to 3 days in the fridge.
br>Beat sugar, butter, and queso fresco together in a large bowl
on-stick griddle, and grill for 20 seconds on each side
nions, chopped red pepper, and queso fresco, and gently toss to mix
Mix together all spices, Achiote Paste and Orange Juice.
Pour Marinade over Chicken and Marinate Overnight.
Remove Chicken from Marinade (Reserve Marinade).
Place Chicken on an sheet pan or roasting pan.
Top Each Chicken breast with 2 slices of onion.
Bake Chicken until done and onion is caramelized.
Bring Marinade to boil, reduce to simmer and allow to reduce to coat back of spoon.
Pan Chicken, Top with dash of marinade on each piece and top with Queso Fresco.
Serve, topped with cilantro.
o medium and cook sauce for 30 minutes, stirring occasionally. Remove
he burner and keep covered for 10 minutes. Stir in the
lastic wrap, letting them steam for 10 minutes.
Peel or
Preheat oven to 350 degrees.
In a large saucepan, bring 2 quarts of water to a boil.
Remove husks from tomatillos.
Boil tomatillos for about two minutes or until soft.
Remove tomatillos from water and place in a blender or food processor.
Add garlic, cilantro, lime juice, avocado, jalapeno and salt.
Puree until smooth.
Place cheese in ovenproof serving dish.
Pour sauce over cheese and bake for 20 minutes.
Remove from oven and serve with tortilla chips.
o a simmer and cook for 25 - 30 minutes, or until
ound. Sprinkle 1/4 cup queso fresco over each round. Place a
Boil potatoes and peel. Heat oil for frying.
Mash potatoes with a masher and mix with onions and the 4 ounces of queso fresco. (if mixture is too thick, add a little milk. mixture should be a little lumpy, but should not be as creamy as mashed potatoes.) Season with salt and pepper.
Warm tortillas in microwave for about 15 seconds.
Spoon potato mixture into tortillas and fry until golden on both sides.
Serve and garnish with lettuce, queso fresco, and salsa.
For the Salad:
Combine red
orn tortillas in hot oil for a few seconds to soften
orn husks, soaked in water for 30 minutes. If you cannot