Hispanic dairy products can really transform ordinary meals into a new cultural food experience– adding a ton of flavor. Cotija cheese is like Mexican feta– it’s an amazing salad topper. Oaxaca is mellow and buttery and could replace traditional mozzarella on pizza. Queso fresco can be folded into omelets or even in a grilled cheese sandwich. These cheeses are so versatile, you can use all of them in both savory and sweet dishes.
Hispanic dairy is the star of classic lent dishes like corn and cheese stuffed poblanos and capirotada, which is like Mexican bread pudding. In the poblanos, fold a cup of Real California Asadero cheese, as well as oaxaca for maximum melty delish! The cotija is the finishing cheese! The combination of hispanic dairy packs major flavor and tastes so authentically Mexican.
Check out the corn and cheese stuffed poblano recipe on Real California Milk’s website.
Now let’s talk dessert. The capirotada’s bread has soaked in all of that creamy, yummy dairy. The combination of cotija and oaxaca cheeses layered into the bread pudding totally takes it over the top!
What I love about these recipes is that they look and feel fancy, but they’re so easy to make. All of the ingredients are easy to find at local supermarkets in the dairy section– and they’re affordable too. Just look for the Real California Milk seal on dairy products, made with milk from California’s 1300 hard working dairy farm families.
Click here for the Capirotada recipe.
Check out the live segment below with these recipes on Great Day Houston!
*This post was sponsored by Real California Milk.
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