Tag Archives: cheese

Chiles Poblanos in White Rice | Chiles Poblanos en Arroz Blanco

by Dolores M. Wiarco (my mother), original recipe by Luisa Sandoval (my great tía)

5 fresh poblano chile peppers
1 pound Oaxaca cheese (cut ½ pound into thin strips and shred remaining ½ pound)
2 cups long grain rice
1 ¾ cup water
1 tablespoon butter
1 container (15-fluid ounces) crema Mexicana (may substitute with table cream or crème fraîche)


  1. Toast chiles on a comal or flat pan until blackened. Alternatively, you may broil them for about 5 minutes until blistered and slightly blackened. Place in plastic bag and allow to “sweat” for 30 minutes, then carefully remove skin by hand.
  2. Slice one side of each chile to carefully remove seeds and stuff with cheese. If you like a little spice, leave in the seeds. When closing, fold one side of the chile slightly over the other side.
  3. Add rice, water, and butter to a large and deep (approximately 12-inches in diameter and 3-inches in depth) sauté pan. Bring to a boil over medium-high heat. Allow to boil until water evaporates to the point where you just begin to see the rice through the water. Lower to lowest heat possible.
  4. Carefully place chiles in rice and push down slightly.
  5. Pour crema Mexicana over the chiles and rice and then top with shredded cheese. Cover with lid and allow rice to finish cooking for approximately 20 more minutes.
  6. When serving, carefully scoop out chiles and serve over rice.

Hibiscus Flower Quesadillas | Quesadillas con Flor de Jamaica



2 cups rehydrated hibiscus flowers (from Hibiscus Flower Agua Fresca recipe)
1 tablespoon olive oil
½ medium onion diced
3 garlic cloves diced
Salt (to taste)
½ pound of Oaxaca or other white melting cheese shredded
12 flour tortillas


  1. Drain and chop hibiscus flowers into small pieces.
  2. Saute onion, garlic, and hibiscus flowers in olive oil over medium heat until onions becomes translucent and tender.
  3. Working one at a time, stuff tortillas with equal amounts of cheese and hibiscus flower mixture. Fold in half and heat each side on a comal or flat griddle until lightly golden on each side and cheese is fully melted.
  4. Serve warm and top with your favorite salsa.

Queso Fundido con Chorizo | Melted Cheese and Chorizo

by Lola

2 tablespoon oil divided
½ medium onion
2 serrano chili peppers diced
10 ounces beef chorizo
3 cups Oaxaca cheese or other white melting cheese
5 Mexican green onions (optional)
2 nopales (cactus paddles) (optional)
Salt to taste


  1. Heat oven to 450 degrees Fahrenheit.
  2. Heat 1 tablespoon oil on medium flame in large pan. Once hot, add onions and sauté until translucent.
  3. Add chile and chorizo and sauté breaking up and stirring constantly to avoid burning for about 5 minutes or until chorizo is thoroughly cooked.
  4. Transfer half of the mixture to a baking dish (or molcajete) and add 1 ½ cups cheese. Add remaining chorizo, then cover with remaining cheese.
  5. Bake 10 to 15 minutes or until cheese is thoroughly melted.
  6. In the meantime, heat 1 tablespoon oil on medium-high flame on large griddle. Once hot, add Mexican onions and cactus paddles. Sprinkle with salt and turn every five minutes until slightly blackened on each side, approximately 15 minutes total.
  7. Remove cheese from oven and serve with cactus paddles sliced lengthwise, onions, and warm corn tortillas or homemade tortilla chips (see recipe below).