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| May
2000 |
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Celebrate
Cinco de Mayo with 
Hispanic-Style California Cheeses
With Spring's
arrival and Cinco de Mayo fast approaching, it's a perfect
time to celebrate California's festive Spanish heritage
and reputation for fabulous food. Try these Latin-inspired
party dishes using great-tasting California cheeses.
Click
here for a list of past recipes from Dairy Cuisine
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Check
Out These Other Great Cheese Recipes:
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 Whether
you get into the "Cinco Spirit" or just want to add a
Latin-touch to any festive occasion, these recipes provide
an excellent opportunity to sample the wonderful Hispanic-style
cheeses California has to offer. Hispanic-style cheese
is one of California's fastest-growing types of cheeses
and last year California produced more than 58 million
pounds in more than 15 different styles.
These cheeses fall into two
general categories -- fresh and aged. But whether you
say "queso" or "cheese," once you try them, you are likely
to agree that California's Hispanic-style cheeses are
a welcomed addition to snacking or entertaining.
In
the following recipes a Hispanic-style cheese is recommended,
but in all cases Monterey Jack or another more familiar
cheese can serve as a good substitute. Most people don't
know that Monterey Jack is a direct descendent of a Spanish
farmstead cheese -- called "Queso del Pais" (or "Country
Cheese") -- that was produced in the California missions
more than 200 years ago. Today, many Hispanic-style cheesemakers
still produce a form of Jack.
The
Creamy
Shrimp Nachos
offer a distinctly different form of nacho and can serve
as an elegant party appetizer. Queso Blanco provides the
cheesy goodness we all associate with the Nacho, but the
shrimp and a sprinkling of Cotija add a touch of sophistication
that's just right for parties.
The
Cheese
and Black Bean Dip
is a party favorite that combines California Oaxaca with
black beans and a variety of flavorings, including white
onions, garlic, jalapeno chilies and ground cumin, into
a festive dip perfect for tortilla chips, celery sticks
or jicama.
The
California
Cheese Tortilla Crisps
are perfect for a quick and easy appetizer or family movie-night
snack. This crispy pizza-like treat offers the great taste
of California Menonita or Manchego cheeses with spiced-to-taste
options like green chilies and red pepper flakes.
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 Creamy
Shrimp Nachos
Makes 2 1/2 dozen
Serves
30
2 cups (8 ounces)
grated Queso Blanco cheese (or Monterey Jack)
1/3 cup mayonnaise
4 ounces cooked shrimp, peeled, deveined and coarsely
chopped
1/4 cup minced green onions
1 chipotle chili in adobo sauce, pureed and strained
1 tablespoon chopped fresh cilantro leaves
1/2 teaspoon grated lime zest
1/4 teaspoon ground cumin
Salt and freshly ground pepper, to taste
3/4 cup (3 ounces) grated Cotija cheese
2 1/2 dozen large, flat tortilla chips
2 1/2 dozens fresh cilantro leaves
Preheat broiler.
In medium bowl, stir together Queso Blanco cheese, mayonnaise,
shrimp, onions, chipotle puree, chopped cilantro, lime
zest and cumin.
Season with salt and pepper.
Spread about 1 tablespoon mixture onto each tortilla chip
and place on a baking sheet.
Broil until mixture begins to brown, about 1 minute. Sprinkle
each with generous teaspoon Cotija cheese.
To Serve:
Put a cilantro leaf on each nacho and serve immediately.
Recipe provided courtesy
of the California
Milk Advisory Board.
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Cheese
and Black Bean Dip
Makes
about 2 ¾ cups
Serves 22
2 tablespoons vegetable oil
1 cup diced white onion
1 tablespoon finely chopped garlic
2 jalapeno chilies, seeded, stemmed and finely chopped
1 (15 ounce) can black beans, rinsed and drained
11/2 cups (6 ounces) grated Oaxaca cheese (or Mozzarella
or Monterey Jack)
1/2 cup sour cream
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
Salt and freshly ground black pepper, to taste
1/2 cup (2 ounces) grated Cotija cheese
Accompaniments:
Tortilla chips
Strips of jicama
Carrots sticks
Celery sticks
Halved radishes
Heat vegetable oil in a medium, non-stick skillet over
medium heat. When oil is hot, add onion, garlic and chilies;
sauté until onions are soft, about 5 minutes. Add the
beans and cook, smashing down on them with the back of
a large spoon, until softened and heated through, another
2-3 minutes. Add Oaxaca cheese, sour cream, cumin and
cayenne and cook until cheese is melted. Salt and pepper,
to taste. Transfer to a serving dish and sprinkle Cotija
cheese on top. Serve warm with chips and vegetables.
Recipe provided courtesy
of the California
Milk Advisory Board.
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California
Cheese Tortilla Crisps
Serves 4
2 flour tortillas (10 inch
diameter)
2 cups (8 ounces) grated California Menonita or Manchego
(or mild Cheddar cheese)
1/2 cup chopped green onions
2 tablespoons diced green chilies
1/4 cup diced tomato
2 tablespoons sliced black olives
Red pepper flakes, to taste
Preheat broiler.
Place tortillas on a baking sheet and broil on one side
until lightly browned. Remove from broiler and turn tortillas
over. Spread 1 cup of cheese evenly over untoasted side
of each tortilla. Sprinkle green onions and green chilies
over cheese.
Place under broiler and cook until cheese is melted, about
2 minutes. Remove from oven and sprinkle tomato and olives
over each crisp. Sprinkle with red pepper flakes, as desired.
Cut each one into 8 wedges and serve immediately.
Recipe provided courtesy
of the California
Milk Advisory Board.
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Cheddar
Cheese Waffles with Savory Syrup
Serves
4
2 cups sifted all purpose
flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large egg yolks
1/2 cup melted butter
1 1/2 cup whole, low-fat or skim milk
1 cup (4 oz.) shredded Sharp Cheddar cheese
3 egg whites
Preheat a Belgian or standard waffle iron. Preheat oven
to 200ºF to keep waffles warm before serving. Sift flour,
baking powder, baking soda and salt into a mixing bowl.
In another bowl, combine egg yolks, melted cooled butter
and milk. Stir liquid and dry ingredients together and
add cheese. In a separate bowl, beat egg whites until
stiff and fold into batter until barely blended. Spoon
batter into waffle iron covering about two-thirds of the
grid surface. Cook according to manufacturer's instructions.
Place waffles into heated oven uncovered until ready to
serve.
Savory
Syrup
1 cup maple syrup
1 whole bay leaf
1/4 teaspoon ground thyme
Place above ingredients in
a heavy saucepan, stir and heat until boiling. Lower heat
and simmer about five minutes. Remove bay leaf and pour
syrup over waffles.
 For
more delicious cheese recipes, ideas and information,
check out the American Dairy Association Web Site http://www.ilovecheese.com.
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 Grilled
Mozzarella Panini
Makes:
6 servings
Prep time: 10 minutes
Cook time: 6 minutes
12 slices Italian bread
1/2 cup creamy Italian dressing
12 slices (6 ounces) mozzarella cheese
1 jar (7 ounces) roasted red peppers, drained
6 thin slices sweet onion
1 package (10 ounces) frozen asparagus spears, thawed
and drained or fresh asparagus, cooked and divided into
6 portions
Preheat a griddle or
large skillet to medium-low heat. Spread dressing over
both sides of each bread slice. Layer 6 bread slices with
a slice of mozzarella, roasted peppers, a slice of onion,
one portion asparagus spears and another cheese slice.
Top with the remaining bread slices and cook for 2 to
3 minutes per side, until golden and the cheese is melted.
For
more delicious cheese recipes, ideas and information,
check out the American Dairy Association Web Site http://www.ilovecheese.com.
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Mediterranean
Tomato-Arugula Fondue
Makes:
7 servings
Prep time: 15 minutes
Cook time: 20 minutes
3 cloves garlic, crushed
in a garlic press
3 tablespoons butter
1 1/2 cups (about 4-5 medium) plum tomatoes, seeded and
diced
3/4 cup tomato juice or vegetable broth
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (about 1 1/2 ounces) arugula, cleaned, stems
removed and leaves coarsely chopped
1/4 cup (about 1 ounce) grated Parmesan cheese
For dipping: Bite-size
pieces of feta, Colby and baby mozzarella balls; breadsticks,
and bite-size pieces of crusty bread.
In a medium-size saucepan sauté garlic in butter 2 minutes.
Add tomatoes and cook 3 minutes. Add tomato juice, tomato
paste, salt and pepper and simmer 15 minutes. Stir in
arugula and Parmesan cheese.
Transfer fondue to an enamel
or ceramic fondue pot and keep warm over a fondue burner.
Serve with bite-size pieces of cheese, bread and breadsticks.
For
more delicious cheese recipes, ideas and information,
check out the American Dairy Association Web Site http://www.ilovecheese.com.
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