To celebrate the significant contributions and influences of Hispanic culture on culinary flavors, Real California Milk partnered with Texas content creators Kristina Nuñez of @hotmamanthecity and Marisol Chancellor of @marisolcooks to create recipes inspired by traditional dishes and featuring Hispanic-style cheeses and cremas from California. 

Experience the flavors of California dairy with variations on family favorite recipes including Kristina’s Easy Chicken Tortilla Soup with Queso Fresco and, for a little something sweet, Marisol’s Pineapple and Cream Cake. Real California Hispanic-style cheeses and cremas help bring high-quality ingredients and authentic flavors to traditional dishes.

For more recipes and inspiration, information about the delicious flavors and textures of Hispanic-style cheeses, and how to find and buy California dairy products, visit https://www.realcaliforniamilk.com/hispanic-dairy.

Easy Chicken Tortilla Soup With Queso Fresco

INGREDIENTS:

• 1 red or yellow onion, chopped
• 3 cloves of garlic, minced
• 1 tablespoon of olive oil
• 2 teaspoons of chili powder
• 2 teaspoons of cumin
• 1 can (14.5 oz.) of crushed tomatoes
• 2 boneless chicken breasts, cooked and shredded
• 1 1/4 cup water
• 1 can (10.5 oz.) of chicken broth
• 1 can (15 oz.) of black beans, rinsed and drained
• 1 can (8.75 oz.) of cooked corn kennels
• 1/4 cup of chopped cilantro
• 1 teaspoon of black pepper
• 2 teaspoons of salt
• Real California Queso Fresco cheese
• Real California Sour Cream
• Tortilla strips
• Lime wedges, for garnish

DIRECTIONS:

Serves 8

Prep time: 10 minutes

Cook time: 15-20 minutes

1. In a large stockpot over medium-high heat add olive oil, onions, and garlic. Sauté ingredients for 5 minutes or until vegetables soften and turn golden brown.
2. Add chicken broth, tomatoes, black beans, corn, salt and pepper, cumin, chili powder, shredded chicken and bring to a boil. Allow ingredients to boil gently for 5-10 minutes, stirring intermittently. Reduce heat if necessary.
3. Add water and cilantro and reduce heat to medium. Allow soup to simmer for 1-2 minutes.
4. Ladle soup into bowls and top with queso fresco, sour cream, tortilla strips and lime wedges.

Pineapple and Cream Cake

INGREDIENTS:

For the Cake:

• 3 eggs, room temperature
• 3/4 cups sugar
• 1 teaspoons vanilla
• 3/4 cups oil
• 3 cups pancake mix
• 3 tsp baking powder
• Pinch of salt
• 1 cup Real California milk
• Real California butter and flour to prepare baking dish
• 1 12oz can pineapple chunks, with juice

For the Crema:

• 8 oz Real California Mexican Crema
• 1/2 cup sugar
• 1 teaspoon vanilla
• Maraschino Cherries for garnish (optional)

DIRECTIONS:

Serves 12

Prep time: 20 minutes

Cook time: 30 minutes

• Preheat oven to 350°F. Grease and flour a 9x13 baking dish. Place the crema inside the freezer to chill.
• In the bowl of an electric mixer beat the eggs and sugar until pale and fluffy. Set the mixer on slow speed and add the vanilla and slowly add the oil.
• In a separate bowl mix the pancake mix, baking powder and salt. Add it to the batter alternating with the milk. Beginning and ending with dry mix.
• Pour the batter into prepared dish and bake until an inserted toothpick comes out clean, about 30-35 minutes.
• Once the cake is done and still warm, use a fork to poke all over the cake. Using a spoon, slowly drizzle the pineapple juice over the top of the cake. Let cake cool completely.
• Whip the Mexican crema, sugar, and vanilla until thick and fluffy. Pour the crema onto the cake and spread to completely cover. Top with the remaining pineapple and cherries.

Additional Recipes

Flautas de Pollo/Chicken Flautas

Tex-Mex Style Empanadas With Roasted Poblano Crema