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Dust off your sombreros and get your maracas ready, Cinco de Mayo is upon us!
Here are some tasty taco recipes to help you commemorate this exciting holiday.
VEGGIE OAXACA QUESADILLA
Recipe and photo from Rizo Brothers California Creamery.
Oaxaca, nicknamed "Mexican String Cheese" becomes super stretchy when melted, making it the perfect cheese for quesadillas.
Ingredients:
- 3/4 cup Rizo Brothers Oaxaca cheese, pulled
- 2 large tortillas, flour or corn
- 1/2 cup fresh pico de gallo
Directions:
Heat nonstick skillet to medium heat and add one of the tortillas to the pan. Top the tortilla with the pulled Rizo Brothers Oaxaca cheese, distributing evenly.
Sprinkle the fresh pico de gallo over the Oaxaca. Place the second tortilla on top of the cheese and pico de gallo, sandwiching the ingredients.
Let cook for 1-2 minutes, until the tortilla is lightly browned.
Flip the entire quesadilla and cook for 1-2 additional minutes until lightly browned.
Reduce heat to low and cook the quesadilla until the cheese is fully melted. Remove from the heat, slice into 6 triangles and enjoy with sour cream, salsa or guacamole.
LE ROULE PINEAPPLE AND FISH TACOS
Le Roule Pineapple fresh cheese is made with real pineapple jam and has a tart, bright and distinctive taste of pineapple.
Ingredients:
- 1 pound cod fillets
- salt and pepper
-1/2 teaspoon cayenne pepper
- 1/4 cup chopped cilantro
-1/4 cup diced pineapple
- 3 tablespoons lime juice, divided
- 1/4 cup finely chopped red onion
- 4 tablespoons Le Roule Pineapple cheese
- 4 flour tortillas
- 1 cup shredded cabbage
Directions:
Preheat oven to 375° F. Lightly oil a baking sheet and place cod fillets on top. Season with salt, pepper, cayenne pepper and distribute one tablespoon of lime juice on top of the fillets. Place in the oven and cook for 10-12 minutes until flaky. When slightly cooled, gently slice the cooked cod into 1-inch thick strips. Set aside.
In a medium sized bowl, combine the diced pineapple, red onion, cilantro, and remaining lime juice and gently toss together.
Grill tortillas for about two minutes on each side and then spread Le Roule Pineapple cheese on one side of the tortilla.
Fill the tortillas on the side with the Le Roule Pineapple with the cooked cod, pineapple salsa, shredded cabbage and cheese, if desired.
BEEFY BAKED TACOS WITH MONTEREY JACK CHEESE
Recipe and photo from Katie Webster.
An easy, family-friendly meal.
Ingredients:
- 1 tablespoon avocado oil or organic canola oil
- 1 pound lean ground beef
- 1 large sweet onion, chopped
- 1 tablespoon chopped garlic
- 2 tablespoons ground chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- ¼ to ½ teaspoon ground chipotle chili powder, or a generous pinch cayenne
- 2 tablespoons tomato paste
- ½ cup water
- 10 crispy corn taco shells
- ½ cup salsa
- ½ cup finely diced tomatoes
- 8 ounces Cabot Monterey Jack Shredded Cheese
- 1 cup shredded lettuce
- ¼ cup chopped fresh cilantro
Directions:
Preheat oven to 400°F. Line a 9 by 13 baking dish with foil. Mist foil with cooking spray.
Heat oil in a large skillet over high heat. Add beef, and cook, crumbling with a wooden spoon until the beef is browned, and only a small amount of pink remains, 4 to 6 minutes.
Add onion and garlic, and reduce heat to medium. Continue cooking until the beef is completely browned and the onions are soft, 4 to 6 minutes. Add chili powder, cumin, salt and chipotle or cayenne. Cook, stirring until fragrant, about 30 seconds. Add tomato paste, and stir to combine. Add water and bring to a simmer, stirring.
Stand taco shells up, side-by-side in the baking dish. Fill each one with the beef mixture, dividing evenly. Top beef with tomatoes and salsa. Top with Cabot Monterey Jack Shredded Cheese, dividing evenly. Transfer to the oven and bake until the cheese is melted, 8 to 10 minutes.
Serve the taco bake hot with toppings such as lettuce, cilantro, diced tomatoes, sour cream and guacamole.
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