Recipes Sent to Us

Consumer Recipes

Tropical Jam Sandwich


Total time to prepare: 15 mins.

Servings: 4

Presented by: Nick Vasquez, Proprietor/Chef, Azucar Restaurant


• 2 tablespoon of butter

• 8 slices of walnut bread

• 6 oz of Tropical Queso Blanco

• 6 oz of jamon Serrano (ham) or Prosciutto (sliced very thin)

• 6 oz of membrillo (or guava paste)


Butter both sides of the outside of the bread and build layers of alternating Queso Blanco, Membrillo, Jamon Serrano and Queso Blanco again. Place sandwich in a warm skillet with the rest of the butter, preferably using a non-stick pan, and cook, about 4 to 6 minutes or until the bread toasts. Then, cut into haves and serve.

Three Cheese Quesadilla


• 1 package Tropical Corn Tortillas

• 1 12 oz Tropical Queso Fresco

• 1 16 oz package Tropical Grated Cotija

• 1 12 oz Tropical Queso Quesadilla

• 1 16oz Crema Mexicana


Heat a corn tortilla over a skillet and place the following cheese items over the tortilla: Queso Fresco- about 45%, Queso Quesadilla- about 40%, Grated Cotija- about 15%. Cover the cheese with another corn tortilla and cook on both sides. Serve with Crema Mexicana.

Vegetable Pasta with Crema Centro Americana


Total time to prepare: 20 mins.

Servings: 4

Presented by: Nick Vasquez, Proprietor/Chef, Azucar Restaurant


• 1 lb. Egg pasta

• 1 bag frozen mixed vegetables

• 2 tbsp. Extra virgin olive oil

• 6 crushed garlic cloves

• 16 oz of Tropical Crema Centroamericana

• 1/2 cup of Parsley

• Salt and pepper to taste


Boil a pot full of water and drizzle with olive oil. Cook pasta al dente and then add the vegetables, stirring until the vegetables are thoroughly thawed. Drain the pasta and place back to the same pot. Add garlic, the jar of Crema Centroamericana and mix. Add salt and fresh ground pepper to taste. Divide into 4 bowls and garnish with the parsley.

Cuajada Figs and Port Wine Glaze

 Presented by: Nick Vasquez: Proprietor/Chef  Azucar Restaurant


 • 1 cup of port wine

 • 10 figs cut length wise

 • 8 oz Tropical Cuajada Fresca Cheese

 • ½ cup chopped Pistachios


Bring the port wine to a boil. Lower and add the figs, cut side down. Cook until flesh is soft to the touch. Take the figs out and place on a plate. Sprinkle cheese on top of the figs. Reduce the remaining liquid to a syrup consistency. Finally, sprinkle the pistachios over the figs and pour port syrup over them.


Guava Shells stuffed with Queso Casero

 Presented by: Nick Vasquez: Proprietor/Chef  Azucar Restaurant


 • 16 oz of guava shells in syrup

 • ¾ lb Tropical Quesito Casero Colombiano

 • 1 pkg. of Maria or Vanilla Cookies


Take the guava shell and stuff each one with the cheese. Place on top of a cookie and serve.



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