Easy Chilaquiles Made with Cacique Cheese and Crema
This is a sponsored post with Cacique and Society Culinaria. All thoughts and opinions are my own.
There’s something about homemade Mexican food. I consider myself very, very spoiled. My mami is an excellent cook and even though I will never get to her level, I cherish every single dish she serves me. Having grown up in a Mexican household, dishes like tortas, carne asada, and enchiladas were the norm. There was never a time in which my mom wouldn’t serve you un plato no matter if you were hungry or not.
Chilaquiles remind me so much of my daddy. He loved chilaquiles. As a child, the spices were always a little too hot for me, pero once I grew up, the spicier the better. There are always two versions to every story. You know that right? the battle of red or green sauce. I’ve had both red and green sauce chilaquiles. Both are equally delicious and deserve proper honors, but today, we are going with the green sauce.
After getting married to my Filipino hubby, and having three mexi-pinos, there had to be a shift in the way I cook. See, two of my three kids do not like anything spicy. My middle child (el Mexicaninto) loves spicy food, so today’s dish is dedicated to him. He’s gonna love it. What do I love most about chilaquiles? Using Cacique cheeses and creams!!!! My absolute favorite cheese is panela cheese. Oh, man! I swear I could eat the whole thing just by myself! I won’t. But I SO COULD!!!! It’s just so delicious. I’ve been using Cacique products for as long as I’ve been cooking and it’s my pleasure to present to you….
Easy Green Chilaquiles made with Cacique Cheese and Crema
1 Jar of your favorite green salsa
4 cups of soy and flaxseed tortilla chips
1 tablespoon of crumbled up panela cheese (or more!! haha!)
1 tablespoon of crumbled up cotija cheese
1 tablespoon of Crema Mexicana
Your favorite toppings!
In medium heat, heat up your favorite salsa until it starts a soft boil. Next, toss in your tortilla chips. I used soy and flaxseed tortilla chips from Trader Joes. They are low in fat and have an amazing taste to them, without all the calories from regular tortilla chips.
Gently fold in the tortilla chips until all the chips are covered with the salsa. Now, the next part is totally up to you. You can continue to gently mix the tortilla chips until they are pretty much saturated with the salsa or you can cook it down to semi-soft chips with a little crunch.
Remove the chips from the pan and top with the cheeses and crema. Top with avocado, cilantro or an egg cooked overeasy! However you like them, you can’t go wrong with delicious chilaquiles topped off with oh so yummy cheese and cremas from Cacique.
Liz is a Mexican-American blogger living in Southern California. Married 19 years, and a mami to 3 kids, her content is inspired from living in and raising a multicultural familia. Liz has been blogging for more than 7 years, establishing herself as a nationally recognized Latina blogger. She often blogs in Spanglish and may throw in some Tagalog when talking about her hubby. You can also find her chit chatting away at @Liz_Cerezo on Twitter!