Cotija Cheese Salsa Recipes

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COTIJA CHEESE SALSA



Cotija Cheese Salsa image

This is an excellent, fresh-tasting dip. It is a sort of dry salsa that uses cotija Mexican cheese. The cheese is a crumbly, salty cheese that is very good. You could make this and eat it with corn tortilla chips or add as a garnish to any Mexican-style meal. Without the seeds it is very mild for even a young guest, but can be hotter if you leave in the seeds. Our guests always love it.

Provided by RSPPSMETZLER

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 20m

Yield 8

Number Of Ingredients 5

3 Anaheim chile peppers
1 (12 ounce) package crumbled cotija cheese
2 plum tomatoes, seeded and chopped
1 sweet onion, chopped
¼ cup chopped fresh cilantro

Steps:

  • Remove seeds from chile peppers and discard. Chop peppers and place in a bowl.
  • Add cotija cheese, tomatoes, onion, and cilantro; mix together. Serve immediately or refrigerate until ready to serve.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 6 g, Cholesterol 44.6 mg, Fat 12.8 g, Fiber 0.8 g, Protein 9.8 g, SaturatedFat 8.1 g, Sodium 484 mg, Sugar 2.1 g

GRILLED CORN SALAD WITH LIME, RED CHILI AND COTIJA



Grilled Corn Salad with Lime, Red Chili and Cotija image

Provided by Bobby Flay

Categories     appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
Canola oil
Salt and freshly ground black pepper
1/4 cup creme fraiche
2 limes, juiced and 1 zested
1 tablespoons ancho chili powder
1/4 cup chopped fresh cilantro leaves
1/4 cup grated cotija cheese

Steps:

  • Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.
  • Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through. Serve with the steak.

COTIJA CHEESE SALSA



Cotija Cheese Salsa image

This is an excellent, fresh tasting dip. It is a sort of dry salsa that uses Cotija Mexican cheese. Cacique makes it and it is very easy to find in the southwest. The cheese is a crumbly, salty cheese that is very good. You could make this and eat it with corn tortilla chips or add as a garnish to any Mexican style meal. With out the seeds it is very mild for even a young guest, but can be hotter if you leave in the seeds. Our guests always love it.

Provided by AKPrincess3

Categories     Cheese

Time 20m

Yield 6-8 cups, 6-8 serving(s)

Number Of Ingredients 5

3 anaheim chilies, chopped (long green peppers, California green chili or chili verde)
12 ounces Cotija cheese, crumbled small
1 sweet white onion, chopped
2 -3 roma tomatoes, seeded and chopped
1/4 cup fresh cilantro, chopped (optional)

Steps:

  • Prepare ingredients as stated above and mix together.
  • Serve immediately or cover and refrigerate till ready to serve.
  • Serve on your favorite Mexican meal or plain with tortilla chips as a dip.

Nutrition Facts : Calories 231.9, Fat 17.1, SaturatedFat 10.8, Cholesterol 59.5, Sodium 644.4, Carbohydrate 7.4, Fiber 0.8, Sugar 5.1, Protein 13

23 WAYS TO USE COTIJA CHEESE



23 Ways to Use Cotija Cheese image

Have your own fiesta with these cotija cheese recipes! From dip to tacos to enchiladas, these Mexican dishes are guaranteed winners.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 23

Mexican Corn Dip (Hot or Cold!)
Salsa Roja with Cotija Cheese
Chile Rellenos
Mexican Street Corn - Elote
Mexican Street Corn Salad
Carne Asada Torta
Esquites
Salsa Verde Chicken Enchiladas
Air Fryer Corn Ribs, Elotes Style
Sheet Pan Street Corn Nachos (Esquites Nachos)
Shrimp Tacos
Elote Pasta Carbonara
Shrimp Ceviche Tostadas
Grilled Steak Street Tacos
Healthy Cotija + Corn Guacamole
Wild Salmon Tacos with Roasted Corn and Chile Adobo Cream
Vegetarian Enchiladas with Poblano Cream Sauce
Grilled Asparagus with Cotija Cheese
Vegetarian Stuffed Zucchini
Mexican Elote Creamed Corn
Mexican Quinoa Salad
Elote-Style Cotija Cheese Quesadillas
Creamy Mexican Corn Chowder

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a cotija cheese recipe in 30 minutes or less!

Nutrition Facts :

SHRIMP AND COTIJA ENCHILADAS WITH SALSA VERDE AND CREMA MEXICANA



Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana image

If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some supermarkets and at Latin markets) or stirred sour cream if crema is unavailable.

Provided by Lena Cederham Birnbaum

Categories     Food Processor     Cheese     High Fiber     Cinco de Mayo     Dinner     Shrimp     Avocado     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 14

4 tablespoons olive oil, divided
2 1/2 pounds tomatillos,* husked, rinsed
4 large fresh poblano chiles,* halved lengthwise, cored, seeded
4 unpeeled garlic cloves
2 cups (packed) coarsely chopped fresh cilantro plus additional for garnish
plus additional for garnish
1 cup (packed) chopped green onions
1 1/4 cups chopped red onion plus thinly sliced red onion rounds for garnish
plus thinly sliced red onion rounds for garnish
48 uncooked medium shrimp, peeled, deveined (about 1 1/2 pounds)
2 tablespoons chopped fresh oregano
1 teaspoon ground cumin
12 5 1/2-to 6-inch-diameter corn tortillas
12 ounces crumbled Cotija or feta cheese, divided

Steps:

  • Preheat broiler. Line large rimmed baking sheet with foil; brush lightly with 1 tablespoon olive oil. Arrange tomatillos, poblano chiles, cut side down, and garlic cloves on prepared baking sheet. Broil until tomatillos and chiles begin to soften and blacken in several spots, watching closely to prevent burning, about 10 minutes (do not turn). Remove from oven. Let stand until cool enough to handle, about 15 minutes.
  • Transfer tomatillos to processor. Peel garlic and add to processor. Peel charred parts of chiles; coarsely chop chiles. Add generous 1/3 cup chopped chiles to processor (reserve remaining chiles for enchilada filling). Add 2 cups cilantro and 1 cup green onions to processor; using on/off turns, blend until coarse puree forms. Season salsa verde to taste with salt and pepper. Transfer 1 1/2 cups salsa verde to shallow bowl.
  • Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add chopped red onion and sauté until slightly softened, about 2 minutes. Sprinkle shrimp with salt and pepper. Add shrimp, oregano, cumin, and remaining chopped chiles to skillet; sauté just until shrimp are almost opaque but not completely cooked through, tossing often, 3 to 31/2 minutes. Remove shrimp mixture from heat.
  • Preheat oven to 350°F. Brush 15x10x2- inch glass baking dish with remaining 1 tablespoon olive oil. Spread 1/2 cup salsa verde from processor in bottom of dish. Stack tortillas; wrap in damp paper towels and place on plate. Microwave tortillas on high just until soft and pliable, 1 to 11/2 minutes. Working with 1 tortilla at a time, dip tortilla into bowl with 1 1/2 cups salsa verde, turning to coat both sides evenly. Transfer to prepared baking dish. Place 4 shrimp and some onion-chile mixture down center of tortilla, then sprinkle rounded tablespoonful cheese over. Roll up tortilla, enclosing shrimp and onion-chile filling. Place seam side down in dish. Repeat with remaining tortillas, shrimp, onion-chile mixture, and cheese. Spread 2 cups salsa verde from processor over enchiladas.
  • Bake enchiladas just until heated through and cheese melts, about 20 minutes. Using spatula, transfer 2 enchiladas to each of 6 plates. Spoon any remaining salsa verde over; sprinkle with remaining cheese. Drizzle with crema and garnish with red onion slices and additional chopped cilantro, if desired.
  • Available in the produce section of some supermarkets and at Latin markets.

BACON GUACAMOLE WITH COTIJA CHEESE



Bacon Guacamole with Cotija Cheese image

Take your game-day snack to a new level with this bacon guacamole. The bacon adds crisp, rich texture, while the cotija makes your guac extra creamy. If you're feeling bold, use applewood smoked bacon for a more complex flavor profile. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Yield 6 servings.

Number Of Ingredients 5

3 medium ripe avocado, peeled and cubed
2 to 3 tablespoons fresh lime juice
1/2 to 1 teaspoon kosher salt
1/2 cup crumbled cooked bacon
1/2 cup Cotija cheese

Steps:

  • In a bowl, mash avocados until almost smooth. Stir in lime juice and ½ teaspoon salt. Let stand 10 minutes to allow flavors to blend. Adjust seasoning with additional lime juice and salt if desired. Top with bacon and Cotija cheese.

Nutrition Facts : Calories 185 calories, Fat 15g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 539mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 5g fiber), Protein 8g protein.

SHRIMP AND COTIJA ENCHILADAS WITH SALSA VERDE AND CREMA MEXICANA



Shrimp and Cotija Enchiladas With Salsa Verde and Crema Mexicana image

From Bon Appetit - What could be better for easy summer entertaining than homemade enchiladas? How about -- instead of the usual chicken or cheese -- ones made with shrimp and fresh salsa verde? Bon Appetit Associate Food Editor Lena Cederham Birnbaum came up with this -- the ultimate version.

Provided by CandyTX

Categories     Mexican

Time 1h15m

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 11

4 tablespoons olive oil, divided
2 1/2 lbs tomatillos, husked, rinsed
4 large fresh poblano chiles, childes halved lengthwise, cored, seeded
4 unpleeled garlic cloves
2 cups packed coarsely chopped fresh cilantro, plus additional (to garnish)
1 cup packed chopped green onion
1 1/4 cups chopped red onions, plus thinly sliced red onion rounds (to garnish)
48 uncooked medium shrimp, peeled, deveined (about 1 1/2 pounds)
1 teaspoon ground cumin
12 corn tortillas, 6-inch-diameter
12 ounces crumbled Cotija cheese or 12 ounces crumbled feta cheese, divided

Steps:

  • Preheat broiler. Line large rimmed baking sheet with foil; brush lightly with 1 tablespoon olive oil. Arrange tomatillos, poblano chiles, cut side down, and garlic cloves on prepared baking sheet. Broil until tomatillos and chiles begin to soften and blacken in several spots, watching closely to prevent burning, about 10 minutes (do not turn). Remove from oven. Let stand until cool enough to handle, about 15 minutes.
  • Transfer tomatillos to processor. Peel garlic and add to processor. Peel charred parts of chiles; coarsely chop chiles. Add generous 1/3 cup chopped chiles to processor (reserve remaining chiles for enchilada filling). Add 2 cups cilantro and 1 cup green onions to processor; using on/off turns, blend until coarse puree forms. Season salsa verde to taste with salt and pepper. Transfer 1 1/2 cups salsa verde to shallow bowl.
  • Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add chopped red onion and saute until slightly softened, about 2 minutes. Spring shrimp with salt and pepper. Add shrimp, oregano, cumin, and remaining chopped chiles to skillet; saute just until shrimp are almost opaque but not completely cooked through, tossing often, 3 to 3 1/2 minutes. Remove shrimp mixture from heat.
  • Preheat oven to 350°F Brush 15x10x2-inch glass baking dish with remaining 1 tablespoon olive oil. Spread 1/2 cup salsa verde fromprocessor in bottom of dish. Stack tortillas; wrap in damp paper towels and place on plate. Microwave tortillas on high just until soft and pliable, 1 to 1 1/2 minutes. Working with 1 tortilla at a time, dip tortilla into bowl with 1 1/2 cups salsa verde, turning to coat both sides evenly. Transfer to prepared baking dish. Place 4 shrimp and some onion-chile mixture down center of tortilla, then sprinkle rounded tablespoonful cheese over. Roll up tortilla, enclosing shrimp and onion-chile filling. Place seam side down in dish. Repeat with remaining tortillas, shrimp, onion-chile mixture, and cheese. Spread 2 cups salsa verde from processor over enchiladas.
  • Bake enchiladas just until heated through and cheese melts, about 20 minutes. Using spatula, transfer 2 enchiladas to each of 6 plates. Spoon any remaining salsa verde over; sprinkle with remaining cheese. Drizzle with crema and garnish with red onion slices and additional chopped cilantro, if desired.
  • Note: If the poblanos aren't hot enough, add some chopped jalapenos to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some supermarkets and at Latin markets) or stirred sour cream if crema is unavailable.

Nutrition Facts : Calories 544, Fat 30.4, SaturatedFat 12.7, Cholesterol 132.5, Sodium 745.1, Carbohydrate 44, Fiber 8.2, Sugar 13.9, Protein 28

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