Blog Archives

 

Slow Cooked Beef Pozole

Cozy up to this authentic slow cooked beef pozole with ancho chiles, HERDEZ® Salsa Casera and melt-in-your-mouth flank steak. Serve with your favorite toppings including radish, green cabbage, cilantro and more.

Recipe courtesy of: Lindsey @LindseyEatsLA

 

Baked Sweet Potato Flautas

A flauta, or flute, is a rolled up tortilla with filling. Normally fried in oil, this recipe offers a healthier baked option. Just brush each tortilla with olive oil to get that golden crispiness, and you’ve got a treat your whole family will enjoy.

Recipe courtesy of Carolyn Scott: @TheHealthyVoyager

 

Mexican Squash and Corn Quesadillas

From appetizers to main courses, quesadillas are always a hit. They’re quick to make, easy to customize and fun to eat any time of day. This recipe loads your tortilla with vegetables and low-fat cheese – but the flavors still sing.

Recipe courtesy of Ericka Sanchez:@nibblesandfeasts

 

 

Ensalada Fresca Con Salsa de Guacamole

What’s a wholesome way to use HERDEZ® Guacamole Salsa? As a delicious Mexican salad dressing! Simply pile on the fresh veggies, sprinkle a little cheese and add the dressing, and you’ve got a refreshingly easy chopped Mexican salad that’s perfect for lunch or dinner.

 

 
 

Cheesy Spinach Enchiladas

This easy-to-make enchilada recipe is filled with cheese, spinach and love.  The perfect 30-minute dinner idea for celebrating Día del Niño with the smallest members of your family.

Need more Día del Niño ideas and recipes? Join in!

 

Mac & Cheese Verde

Delicious mac n’ cheese like you’ve never had it before! Features  a tangy twist of HERDEZ® Salsa Verde and broccoli. Win over even the pickiest eater this Día del Niño with something they’ll love.

Need more Día del Niño ideas and recipes? Join in!

 
 

Salsa Verde Poblano Pepper Tamales

These easy cheese tamales have an interesting twist of flavor with mild poblanos and zesty green salsa. Tamales are one of Mexico’s favorite foods because they’re kid-friendly and can be eaten anytime of year.

Courtesy of Mely Martinez, Mexico in My Kitchen, 2015