Tag Archives: Crema Mexicana


Southwestern Oaxaca Egg Rolls

Ingredients (Filling):

  • 3 Tropical Mexican Chorizos (Or your favorite Tropical chorizo)
  • 1 cup canned sweet corn
  • 1 cup canned black beans
  • 1 1/2 cups finely shredded Tropical Oaxaca cheese
  • 1/2 cup crumbled Tropical Queso Fresco
  • ¼ cup sliced scallions
  • ¼ cup fresh chopped cilantro
  • 16 egg roll wraps
  • 1 tablespoon olive oil

Ingredients (Avocado Crema):

  • 1 ripe avocado, peeled, pitted and well mashed
  • ½ cup Tropical Crema Mexicana
  • 1 ounce package dry Ranch dressing and salad dressing
  • 1 tablespoon chopped cilantro

Remove casing from chorizos; crumble chorizo. In 10-inch skillet over medium heat, cook chorizo until well browned and cooked through on all sides, stirring frequently. Remove to bowl. Add corn, black beans, Qaxaca, Queso Fresco, scallions and cilantro. Toss to mix well.

Place one egg roll wrap on work surface. Top with ¼ cup black bean filling. Fold bottom corner over filling, then fold in side corners. Brush top with water and roll up wrap tightly to enclose filling, sealing roll with top flap. Repeat with remaining filling and wraps. Place end-side down on large greased cookie sheet.

Preheat oven to 400°F. Brush rolls lightly with olive oil. Bake rolls about 12 minutes. Meanwhile, prepare Avocado Crema: In small bowl, combine mashed avocado, Crema, ranch dressing and cilantro to mix well. Serve rolls with Avocado Crema. Makes 16 egg rolls.


Apple-Raspberry Crostata

Ingredients (Crust):

  • 1 ¼ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • ½ cup butter (1 stick)
  • 2 tablespoons cold water

Ingredients (Filling):

  • 1 cup crumbled Tropical Queso Fresco
  • 1/4 cup Tropical Crema Mexicana
  • 2 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon

Ingredients (Topping):

  • 1 medium red apple, such as Gala, cored and thinly sliced
  • ½ cup raspberries
  • 1 egg, beaten
  • Confectioners’ sugar

Prepare Crust:
In large bowl combine flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in cold water; knead until mixture is smooth. Refrigerate dough about 1 hour.

Meanwhile, prepare filling: In blender or food processor combine Queso Fresco, crema, sugar, flour, egg, vanilla and cinnamon. Blend until mixture is smooth and creamy.

Preheat oven to 400°F. On parchment paper, roll out dough to a 10-inch circle. Spoon cheese mixture into center of dough to 2 inches from edge. Fold sides over to enclose cheese filling. Arrange apple slices in concentric circle in center of tart. Sprinkle with raspberries. Brush outside of crust with beaten egg. Bake 30 minutes or until crust is crowned and crisp. Sprinkle with confectioners’ sugar. Serves 8.


Cheesy Stuffed Peppers


  • 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.


Queso Fresco Topped Hot Dog and Freir Fries


  • 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.


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.


Cheesy Shrimp and Avocado Quesadilla


  • 1 tablespoon olive oil
  • 1 pound small shrimp, peeled and deveined
  • 1 large garlic clove, minced
  • 1 red bell pepper, cut into thin strips
  • 1 yellow bell pepper, cut into thin strips
  • 1 large ripe avocado, peeled, pitted and diced
  • ½ cup TROPICAL Queso Fresco Mexicano, crumbled
  • 12 oz. TROPICAL Oaxaca cheese, shredded
  • ½ cup TROPICAL Crema Mexicana
  • ¼ cup pico de gallo salsa, drained
  • 4 TROPICAL flour tortillas (10 inches)


In 12-inch skillet over medium-high heat, in hot oil, sauté shrimp and garlic until shrimp is tender, stirring occasionally. With slotted spoon, remove shrimp to large bowl. Add red and yellow peppers to skillet; over medium heat, cook about 5 minutes until peppers are tender-crisp, stirring occasionally. Remove to bowl with shrimp; toss to mix well.

In small bowl, combine crema and pico de gallo until well blended.

Divide shrimp mixture evenly over half of each tortilla. Top with peppers, avocado, Queso Fresco and Oaxaca. Fold tortillas in half.

Heat 12-inch skillet or griddle over medium-high heat. Brush with oil. Place filled tortillas in skillet. Cook carefully, turning once, until tortillas are golden brown and crisp, about 5 minutes.

Cut quesadillas into wedges. Serve with pico de gallo crema.

Serves 4.


Tropical Cheesecake with Mango Topping

Ingredients (Crust):

  • 1 cup graham cracker crumbs
  • 1/3 cup granulated sugar
  • ½ cup butter, melted

Ingredients (Cheesecake):

  • 28oz TROPICAL Queso Fresco Mexicano, coarsely crumbled
  • 3 large eggs
  • ½ cup granulated sugar
  • ½ cup TROPICAL Crema Mexicana
  • 1 tablespoon grated lemon peel
  • 1 ½ teaspoons vanilla extract
  • ½ cup mango preserves
  • 1 large ripe mango, peeled, pitted and sliced

  • Preparation:

    Prepare crust: In 9-inch springform pan, combine graham cracker crumbs and sugar to mix well. Add melted butter; combine well. Press into bottom of springform pan.

    Prepare cheesecake: Preheat oven to 350° F. In blender or food processor , place crumbled Queso Fresco, eggs, sugar, crema, lemon peel and vanilla. Blend well until mixture is smooth and creamy. Spoon mixture in springform pan over crust. Bake 60 minutes or until mixture is puffed and golden. Cool on wire rack. Cover and refrigerate overnight.

    To serve, remove cheesecake from pan; place on serving platter. Spread top with mango preserves. Arrange sliced mangos on preserves.

    Serves 12.


    Authentic Mexican Tacquitos


    • 1 12oz Tropical Queso Fresco
    • 1 bottle of Tropical Crema Mexicana
    • 1 package Tropical Corn Tortillas
    • 2 cups oil
    • 2 chicken breasts, cooked in water with salt
    • 1 red tomato
    • green chili peppers to taste
    • garlic to taste
    • lettuce to taste


    Sauce: Bring water to a boil and add chopped tomatoes, chili peppers, onion, and garlic. Cook for ten minutes. Remove from the heat and drain the majority of the liquid (leaving just a little). Blend the ingredients and season to taste. Season the chicken to taste. Place one spoonful of the sauce in each tortilla and roll it up very tightly. (You may add a toothpick to keep it together). Fry the tacos in hot oil. Serve with crema mexicana, queso fresco, and salsa. You can decorate the plate with avocado and red tomato.


    Potato Skins with Mexican Fresco


    • Idaho or Russet Potatoes
    • Tropical Crema Mexicana
    • Crumbled bacon
    • Sliced Scallions
    • Crumbled Tropical Queso Fresco
    • Olive oil


    Bake the potatoes for 1 hour at 350 degrees until tender. Cut in half length wise and scoop out the potato. Leave a ½ inch border. Brush the potato halves with oil and bake again at 400 degrees for 15 minutes until gold and crispy. Remove them and place a dollop of Crema Mexicana inside each one. Add the crumbled bacon, sliced scallions, and crumbled Queso Fresco on top.