Celebrate Cinco de Mayo with cheesy recipes perfect for a fiesta. Authentic Hispanic-style cheeses are becoming more accessible in the U.S., where Hispanic cheese production has more than doubled since 1999.
Create a unique Hispanic cheese plate with perfectly paired accompaniments. Hot Pepper Mango Salsa (recipe below), provides an exciting kick to Hispanic-style cheeses. In addition, membrillo paste, roasted spiced olives and toasted Marcona almonds are all excellent accompaniments for Hispanic cheeses. For a beverage pairing, consider mead or cava.
Hot Pepper Mango Salsa
Ingredients:
2 cups mango, peeled, cored and diced
1/2 cup red bell pepper, diced
1 Tbsp. Jalapeno pepper, seeded and diced
1/4 cup red onion, finely diced
1/4 tsp. crushed red pepper flakes
1 tsp. fresh ginger, grated
1/4 cup light brown sugar
1 Tbsp. cider vinegar
2 Tbsp. orange juice
Salt and pepper, to taste
Cooking Directions:
Combine all ingredients in mixing bowl and blend. Refrigerate covered for at least 3 hours before serving with cheese. Keep refrigerated for up to four days.
Membrillo with Wisconsin Queso Panela
Ingredients:
1 round, approximately 12 ounces, Wisconsin Queso Panela or Queso Blanco
1 round membrillo (quince paste) or guava paste*
Cooking Directions:
Place the Queso on a decorative serving platter, preferably round. Place the round of membrillo next to it. Diners can cut their own portions, placing them on dessert plates. If preferred, the cheese and membrillo can be sliced first and placed on the platter.
*These "pastes" can be purchased in Hispanic/Latin grocery stores or supermarket sections. The creamy cheese and tart fruit paste are perfect complements.
Tex-Mex Turnovers
8 servings
Ingredients:
8 ounces chorizo
1/4 cup sliced green onions
1 - 15-ounce can black beans, rinsed and drained
1 chipotle pepper in adobo sauce, finely chopped
As needed cooking spray
2-2/3 cups shredded Wisconsin GranQueso or Monterey Jack cheese
2 - 10-ounce packages refrigerated pizza dough
1 recipe Ranchero Sauce (see below)
1 cup (4 ounces) shredded Wisconsin Cotija cheese
Ranchero Sauce:
1 tablespoon olive oil
1/4 cup sliced green onions
1 clove garlic, crushed
1 can (14.5-ounce) can diced tomatoes
1 chipotle pepper in adobo sauce, finely chopped
1 teaspoon sugar
1/4 teaspoon dried oregano, crushed
1/4 teaspoon ground cumin
2 teaspoons cornstarch
1 teaspoon cold water
Cooking Directions:
Preheat oven to 400 degrees F.
In a 2-quart saucepan, crumble and cook chorizo with green onions over medium heat until chorizo is browned. Drain off fat and transfer to a medium bowl. Add black beans and chipotle pepper to chorizo and stir to combine.
Line 2 baking sheets with foil and spray with cooking spray. Set aside. Working with 1 package of pizza dough at a time, unroll pizza dough. On a lightly floured surface, pat dough to a 15" x 10" rectangle. Cut dough into quarters, making 4 rectangles. Place about 1/3 cup GranQueso cheese on each rectangle, placing cheese on half of the rectangle. Place 1/3 cup chorizo mixture on top of each mound of cheese. Bush edges of rectangles with water. Fold dough over filling to opposite edge on each rectangle. Seal edges with tines of fork. Place turnovers on prepared baking sheet. Repeat with remaining pizza dough, cheese, and chorizo mixture.
Brush turnovers with water. Bake in preheated oven for 15 minutes or until golden. Serve with Ranchero Sauce and sprinkle with Cotija cheese.
Ranchero Sauce:
In a medium saucepan, heat olive oil. Cook green onion and garlic until onion is tender. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes or until most of the liquid has evaporated. In a small bowl, blend cornstarch and water together; add to mixture in saucepan and bring to a boil. Cook and stir about 5 minutes more.
Mexican-Style Asparagus Salad with Wisconsin Queso Blanco
4-6 servings
Ingredients:
1 pound fresh asparagus, tough ends discarded and cut across diagonally in pieces 1 inch long
1/3 cup cilantro leaves, finely chopped
1/3 cup white onion, diced
1 chile Serrano, chopped or 1/2 chile jalapeno, chopped or more to taste
1 medium tomato, seeded and chopped
4 ounces Wisconsin Queso Blanco, crumbled
Vinaigrette:
1 clove garlic, peeled and crushed
1/4 teaspoon salt
1/4 cup fruity olive oil
1 teaspoon Mexican oregano leaves
2 tablespoon rice vinegar
1 tablespoon fresh lime juice
Cooking Directions:
Bring 2 1/2 cups water to boil. Add dash of salt. Add asparagus. Return to boil. Test after 1 minute-the asparagus should be crisp tender. Cook longer if necessary, being careful not to over cook. Rinse with cold water and drain. Place asparagus in bowl and add cilantro, onion and chile. Mix.
Combine all vinaigrette ingredients and shake well in a jar with lid. Discard garlic. Toss with asparagus mixture and refrigerate 2 hours or overnight. Just before serving, add the tomato and Queso Blanco. Stir to mix.
About the Author:
Recipes courtesy the Wisconsin Milk Marketing Board. Visit WisDairy.com for Wisconsin Cheese information and additional recipes.
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