Linguini With Soyrizo And Queso Fresco Recipes

LENTIL SALAD WITH ROASTED SWEET POTATOES AND QUESO FRESCO

Steps:

• Preheat the oven to 400 degrees.
• Toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the SazonGoya seasoning packet, and salt and pepper.
• Place vegetables in a roasting pan and roast, gently stirring every 10 minutes or so, until potatoes are starting to brown around the edges and appear slightly crispy. Let cool.
• While potoatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt.
• Simmer lentils gently until tender, about 25 minutes.
• Drain lentils well, and let cool completely. Place lentils in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and the juice of one lime.
• Stir in the sweet potatoes and onions, chopped red pepper, and queso fresco, and gently toss to mix. Season with salt and pepper to taste.

SHREDDED CHICKEN AND TOMATILLO TACOS WITH QUESO FRESCO

Steps:

• Add the blackened tomatillos and serrano to a small sauté pan and briefly sauté in a little olive oil over medium high heat.
• Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large sauté pan. Bring the mixture to a simmer, add the chicken, and heat through. (You may also skip this last step and just drizzle the tomatillo sauce over the top of the chicken after you have placed it in the tortilla).
• Run the tortillas under the tap to lightly moisten them and then place the tortillas on the grill or warm non-stick griddle, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with some cilantro and a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.

BLACK BEAN AND SOYRIZO CHILI

Steps:

• Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
• Heat a large Dutch oven coated with cooking spray over medium-high heat.
• Add chiles, 1 3/4 cups onion, bell peppers, garlic, and soyrizo; sauté 5 minutes or until tender.
• Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine.
• Bring to a boil.
• Reduce heat, and simmer, covered, 30 minutes, stirring occasionally.
• Remove from heat; stir in chocolate, salt, and black pepper.
• Ladle 1 cup chili into each of 12 bowls.
• Top each serving with 1 tablespoon sour cream and 1 tablespoon onion.
• Serve with tortilla chips.

CORN SALAD WITH QUESO FRESCO - ENSALADA DE CHOCLO

Steps:

• 1.Whisk lime juice into oil and season with salt and pepper.
• 2.Gently toss all ingredients together. Taste and season with salt and pepper as desired.
• 3.Serve chilled.

AREPITAS WITH CHIMICHURRI AND QUESO FRESCO

Steps:

• Make the chimichurri: In a food processor, pulse the onion until finely chopped but not pureed.
• Transfer the onion to a bowl. Add the olive oil, lime juice, parsley, cilantro, oregano leaves, garlic, and jalapeno and pulse until finely chopped.
• Transfer the herb mixture to the bowl with the onion and stir to combine. Season the chimichurri with salt and pepper.
• Make the arepitas: In a large bowl, whisk together the harina pan, Parmesan, and salt. In another large bowl, whisk together the water, milk, and 3 tablespoons oil. stir the milk mixture into the flour mixture.
• Using your hand, knead the mixture until a firm but malleable dough is formed.
• Cover the bowl with a kitchen towel and let the dough rest for 10 minutes.
• Meanwhile, pour the oil for frying into a large pot to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
• Form the dough into 1 to 1 1/2-inch round balls. Using the palms of your hands, form the dough balls into rounded "UFO" shapes.
• Working in batches, add the dough balls to the oil and fry, turning occasionally, until puffed and golden brown.
• Using a slotted spoon, transfer the arepitas to paper towel-lined plate and season with salt.
• Serve the arepas in a bowl with the chimichurri and queso fresco in separate bowls on the side.

MARINATED QUESO FRESCO

Steps:

• Cut the Queso Fresco into 3/4-1 inch cubes.
• In a large, shallow dish, combine all ingredients except cheese.
• (If you want, you could throw them in the food processor for ease).
• Stir to combine.
• Then add the cheese, toss to coat.
• Let stand at room temp for 2 hours before serving.
• However, this can marinate for up to 3 days in the fridge.