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Breakfast Stuffed Poblano Peppers

Makes 4 servings.

Prep Time: 15 min


4 fresh poblano peppers

1 tablespoon butter

1 cup frozen hash browns

8 eggs

1/3 cup chopped soft sundried tomatoes

5 ounces shredded California Jalapeño Quesadilla Cheese (like Cacique)

1/4 cup crumbled California Cotija Cheese

Salt and pepper


Lettuce Cup "Tacos" with Chicken and Crema

Yield 12 


2 tablespoons Real California butter

3 (6-to-7-inch) corn tortillas, halved and cut into 1/4-inch strips

3/4 cup Real California sour cream or crème fraîche

1 chipotle pepper (from a can of chipotle peppers in adobo sauce), minced, or more to taste

12 iceberg lettuce leaves, trimmed into a bowl shape

1 pound cooked chicken, shredded

2 cups tender cilantro sprigs

Creamy Shrimp Nachos

Creamy Shrimp Nachos

Yields 2 1/2 Dozen

  • 2 cups (8 ounces) grated California 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

California Cheesy Black Bean Dip

California Cheesy Black Bean Dip

17 appetizer-sized servings (about 2 3/4 cups)

  • 2 tablespoons vegetable oil
  • 1 cup diced white onion
  • 1 tablespoon finely chopped garlic
  • 1 or 2 tablespoons canned diced jalapeño peppers (adjust to your taste preference)
  • 1 (15-ounce) can black beans, rinsed and drained
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