Category Archives: Dinner


Salvadoran Enchilada

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Ingredients (Enchiladas):

  • 2 tablespoons vegetable oil
  • 4 small/mini corn tortillas (about 5 inches)
  • 1 cup refried beans, warmed
  • 1 ½ cups Tropical Queso Fresco Centroamericano, crumbled
  • 1 large tomato, sliced
  • 1 ripe avocado, peeled, pitted and sliced
  • 2 hard-cooked eggs, peeled and sliced

Ingredients (Spicy Crema):

  • ½ cup Tropical Crema Centroamericana
  • ½ teaspoon hot pepper sauce or to taste

In large skillet over medium heat-high heat, in hot oil, cook tortillas until well browned and crisp on both sides, turning once.

On each tortilla, spread ¼ cup refried beans. Top each with1/4 cup Queso Fresco and sliced tomatoes; top with sliced avocado and eggs.

In small bowl combine crema and hot pepper sauce until well blended. Top each tortilla with a dollop of spicy crema. Serve with additional Queso Fresco and spicy crema. Serves 4.


Queso Fresco Ravioli

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  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 2 cups finely crumbled Tropical Queso Fresco, divided
  • 1 cup thawed frozen chopped spinach, well drained
  • 1/4 cup grated Tropical Cotija cheese
  • 1 large egg
  • ¼ teaspoon salt
  • 8 ounces prepared/store-bought Fresh Pasta Sheets
  • 4 tablespoons butter
  • 8 Fresh Sage Leaves plus more for garnish

In 10-inch skillet over medium heat, in hot oil, cook onion until just tender, about 5 minutes. In medium bowl combine cooked onion, 1 ½ cups Queso Fresco, spinach, egg, Cotija and salt to mix well.

Place fresh pasta sheets on lightly floured work surface. With knife, cut into 2-inch by 2-inch squares. Top half of pasta squares each with heaping teaspoonful of spinach mixture; place a pasta square on filling mixture. With hands, press edges together to seal closed. Repeat with remaining mixture. Set aside.

Heat large saucepot of salted water to boiling. Meanwhile, in 12-inch skillet over medium heat, melt 2 tablespoons butter with 4 sage leaves; set aside. Carefully add ravioli to boiling water. Cook 3 to 4 minutes or until ravioli float and are cooked through. With slotted spoon, remove ravioli from water, draining well. Place half of ravioli in skillet with butter and sage. Toss to coat well. Cook 3 minutes until lightly browned, turning once. Repeat with remaining ingredients. Garnish with additional sage leaves. Sprinkle with remaining ½ cup Queso Fresco. Serve immediately. Serves 4.


Colombian Corn Cakes (Envuelto de Maiz)

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  • 3 ears fresh corn-on-cob
  • 1 cup crumbled Tropical Quesito Colombiano, divided
  • ¼ cup yellow corn meal
  • 1 large egg
  • 1 tablespoon softened butter
  • ½ teaspoon salt


Remove husks from corn cobs; set aside. Cut kernels from cobs to make 2 cups. In blender or food processor combine corn kernels, 3/4 cup crumbled cheese, corn meal, egg, butter and salt. Process until smooth.

Place large outer corn husk on work surface; spoon 1 heaping tablespoon corn mixture in center of corn husk. Fold top and sides over to enclose filling. Tie with a thin piece of corn husk. Repeat with remaining ingredients to make 12 packages.

Place corn packages in large steamer basket; over high heat, heat water to boiling. Cover steamer and steam corn packages 1 hour.

To serve, open corn package; sprinkle with remaining crumbled cheese. Makes 12.


Queso Blanco and Spinach Stuffed Chicken Breasts

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  • 2 tablespoons olive oil, divided
  • 1 small onion, finely diced
  • 2 cups fresh spinach, chopped
  • 1 cup shredded Tropical Queso Blanco, divided
  • 4 boneless, skinless chicken breasts
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon ground black pepper
  • 4 large slices prosciutto
  • Sautéed Green Beans and Cooked Tostones, optional


In 12-inch skillet over medium heat, in 1tablespoon olive oil, cook onion until just tender. Add spinach; cook 3 minutes until wilted, stirring occasionally. Remove vegetables to bowl; stir in ¾ cup shredded Queso Blanco.

With knife, cut a horizontal pocket in each chicken breast. Spoon spinach mixture into each pocket. In small cup combine salt, cumin and pepper; sprinkle chicken breasts with mixture. With toothpick, skewer each opening of chicken closed.

Preheat oven to 425°F. In 12-inch skillet over medium-high heat, in remaining tablespoon oil, cook chicken breasts until browned on both sides. Remove to plate. Sprinkle top of chicken with remaining ¼ cup Queso Blanco (1 teaspoon on each).Wrap each chicken breast with a slice of prosciutto. Place on baking sheet. Bake 15 to 20 minutes until chicken is tender and prosciutto is browned. Serve with green beans and tostones if desired. Serves 4.


Cheesy Stuffed Peppers

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  • 3 TROPICAL Chorizo Mexicano
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 1 small zucchini, chopped
  • 1 cup cooked long-grain rice
  • ½ cup tomato sauce
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 1 cup TROPICAL Queso Fresco Mexicano, crumbled
  • 4 large poblano peppers
  • ½ cup TROPICAL Crema Mexicana


Remove casings from chorizos. In 12-inch skillet, over medium-high heat, cook chorizo until well browned on all sides, stirring occasionally. With slotted spoon, remove to plate.

In same skillet, in hot oil, cook onion and zucchini about 5 minutes or until tender-crisp, stirring occasionally. Stir in rice, tomato sauce, oregano, salt and cooked chorizo. Cook 10 minutes, stirring occasionally to blend flavors.

Preheat oven to 350° F. Stir ¾ cup Queso Fresco into sausage mixture. Cut each poblano pepper lengthwise in half; remove seeds. Spoon sausage mixture into each pepper half. Place in 12- x-8-inch baking dish; sprinkle halves with remaining ¼ cup Queso Fresco. Cover with foil and bake for 20 minutes. Remove cover and bake 10 minutes longer or until peppers are tender.

To serve, drizzle with crema.

Serves 4.


Sausage and Vegetable Pizza

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  • 1 10-ounce package TROPICAL Dominican Longaniza sausage
  • 1 yellow bell pepper, cored and thinly sliced
  • 1 green bell pepper, cored and thinly sliced
  • 1 small yellow onion, thinly sliced
  • 1 pound prepared pizza dough
  • 2 tablespoons olive oil
  • 1 medium tomato, thinly sliced
  • ½ 10-ounce package TROPICAL Queso Blanco, shredded


In 12-inch skillet over medium-high heat, cook sausage until well browned on all sides, turning occasionally. Remove sausage to plate.

In drippings remaining in skillet over medium heat, cook yellow peppers, green peppers and onion until tender-crisp, stirring occasionally.

Preheat oven to 450° F. Cut sausages into thin slices. Grease 12-inch pizza pan. Press pizza dough into pan. Brush with olive oil. Arrange half of shredded cheese over pizza dough. Top with sautéed vegetables and sliced sausages. Arrange sliced tomatoes over vegetables. Sprinkle with remaining cheese.

Place pizza in oven. Cook for 15 minutes or until cheese is melted and crust is browned and golden.

Serves 6.


Traditional Red Beans

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  • 2 tablespoons olive oil
  • 2 tablespoons TROPICAL sofrito
  • 1 cup all-purpose potatoes, peeled and chopped
  • 1 package sazón seasoning without Annatto
  • 1 cup TROPICAL Smoked Boneless Ham Steaks, cut in chunks
  • 2 15-ounce cans red kidney beans, drained and rinsed
  • 1 8-ounce can tomato sauce
  • 1/2 cup water
  • 1 cup pimento-stuffed olives, each cut in half


In 4-quart saucepan, in hot olive oil, cook sofrito about 1 minute, stirring constantly. Add potatoes and Sazon, stirring to coat well. Add ham, red kidney beans, tomato sauce, water and olives. Over high heat, heat to boiling. Reduce heat to low; cover and simmer, 30 minutes, stirring occasionally.

Serves 6.


Queso Blanco Stuffed Meatballs

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Ingredients (Meatballs):

  • 1 pound ground beef
  • 1 large egg
  • ¼ cup seasoned dry breadcrumbs
  • ¼ cup minced red onions
  • ¼ cup water
  • 1 tablespoon fresh chopped cilantro
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup shredded TROPICAL Queso Blanco
  • 2 tablespoons vegetable oil

Ingredients (Sauce):

  • 3 cups fresh spinach leaves
  • ¼ cup TROPICAL grated Cotija cheese
  • 2 tablespoons walnuts
  • 1 large garlic clove
  • ½ cup olive oil
  • Salt and black pepper to taste


Prepare Meatballs: In large bowl, combine ground beef, egg, breadcrumbs, onions, water, cilantro, salt and pepper; mix well. Shape 2 tablespoons of the meat mixture into a ball; with thumb make large hole in center of meatball. Place about 1 tablespoon of shredded Queso Blanco in center of meat. Close meatball to enclose cheese.

Prepare Sauce: In food processor or blender combine spinach, Cotija cheese, walnuts and garlic; pulse until spinach is chopped. With the motor running, slowly drizzle in olive oil until well blended. Add salt and pepper to taste.

In 12-inch skillet over medium-high heat, in hot vegetable oil, cook meatballs until well browned on all sides and cooked through, stirring frequently, about 10 minutes.

To serve, spoon sauce on platter. Top with meatballs.

Serves 4 main-dish or 6 appetizer servings.



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Ingredients (Tostones and Fried Cheese):

  • 1 large or 2 small green plantains
  • Vegetable oil for frying
  • Salt
  • 16 oz TROPICAL Queso de Freir

Ingredients (Chicken Mixture):

  • 2 boneless skinless chicken breast halves
  • 1 tablespoon vegetable oil
  • ½ cup thinly sliced red onion
  • 1 large garlic clove, minced
  • 1 large tomato, chopped
  • 1 ripe avocado, peeled, pitted and diced
  • Cilantro-Lime Crema (see recipe below)


Prepare Tostones and Fried Cheese: Peel green plantains; on a slight diagonal, cut into ¾- inch-thick slices to make 6. Deep-fry in hot oil, 375°F until tender, but not crusty. With slotted spoon, remove to paper towels to drain.

Cover plantains with waxed paper; press down with back of hand to flatten. Deep-fry again until crusty and golden on both sides. Remove to paper towel to drain. Sprinkle lightly with salt.

Cut Queso de Freir cheese into six 3 ½ x 2 ½ inch slices, about 1/2 –inch thick. Deep-fry in hot oil until golden browned, about 30 seconds each. With slotted spoon, remove to paper towels to drain.

Prepare chicken mixture: Cut chicken breast into thin strips. In 12-inch skillet, over medium high-heat, in hot oil, cook chicken until well browned on all sides, stirring occasionally. Remove to plate. In drippings remaining in skillet, over medium heat, cook red onion and garlic for 5 minutes. Stir in chopped tomato and cooked chicken; cook 1 minute longer.

To serve, place a tostόn on serving plate; stack Fried Cheese slice on top. Top with chicken mixture. Garnish with avocado. Drizzle with cilantro-lime crema. Repeat with remaining ingredients to make 6 stacks.

Cilantro-Lime Crema:

  • ½ cup TROPICAL Crema Mexicana
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lime juice

In small bowl, combine crema, cilantro and lime juice; stir to mix well. Serves 6.


Queso Fresco Topped Hot Dog and Freir Fries

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  • 4 beef hot dogs
  • 1 tablespoon vegetable oil
  • 4 hot dog buns, split and toasted
  • 1 cup prepared guacamole
  • 1 cup crumbled TROPICAL Queso Fresco Mexicano
  • Chipotle Crema (see recipe below)
  • Diced red onions, optional
  • Freir Fries (below)


Cut each hot dog in half lengthwise, being careful not to cut all the way through; open in center to lay flat. In 12-inch skillet, over medium-high heat in hot oil, place hot dogs flat-side down; cook until lightly browned on both sides, turning once.

Place hot dogs in buns. Top with guacamole and Queso Fresco; drizzle with Chipotle Crema. Serve with additional Chipotle Crema and diced red onions, if desired. Serve with Freir Fries (below).



  • 10oz TROPICAL Queso de Freir
  • Vegetable oil for frying

Cut Queso de Freir into 3 ½ x ½ x ½ -inch strips. In deep saucepan, heat 1-inch vegetable oil to 375°F. Fry cheese strips until well browned on all sides, about 20 seconds. With slotted spoon, remove to paper towels to drain. Repeat with remaining cheese strips.

Serves 4.



  • ½ cup TROPICAL Crema Mexicana
  • 2 tablespoons chipotle peppers in adobo, minced

In small bowl combine crema and chipotle peppers; stir to mix well.