(Family Features) This Cinco de Mayo, gather the whole family together and enjoy a true Mexican fiesta like Mama Ortega would have thrown over 100 years ago. With mariachi music, dancing, piñatas and traditional homemade Mexican meals, Mama's fiestas were always a favorite with family, friends and especially her 13 children!
The flavors and smells of Mama's homemade meals still taste great today, but are easier to create - and more fun to eat! Her legendary meals inspired today's convenient and great tasting Ortega Mexican products. Achieve authentic fiesta flavors by using crisp and crunchy Ortega taco shells made with whole kernel corn, topped with slow simmered Ortega Taco Sauce and authentic fire-roasted green chiles. Ortega's zesty Mexican seasonings and fresh-tasting salsas are perfect for adding flavor to your favorite snack, casserole, dip or soup!
So, gather the family together and enjoy a fiesta of flavors with Ortega. For other great recipe ideas or to learn more about Ortega's line of products, visit www.ortega.com.
Taco Rice and Beans
Prep time: 5 minutes
Start to finish: 15 minutes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 package (1.25 ounces) Ortega Taco Seasoning Mix
- 1 cup water
- 1 can (15 ounces) black beans, drained
- 2 cups cooked rice
- 1/4 cup Ortega Thick & Chunky Salsa
- In skillet, heat oil over medium heat. Add onion; cook 3 minutes. Add taco seasoning mix and water. Stir until combined and slightly thickened. Add beans, rice and salsa; stir. Cook 5 minutes more or until contents are heated through.
Grilled Margarita Shrimp
Prep time: 40 minutes
Start to finish: 50 minutes
- 1 cup margarita mix
- 1 cup Ortega Taco Sauce, divided
- 2 pounds raw shrimp (21 to 30), peeled and deveined
- 3 tablespoons Ortega Diced Green Chiles
- In large bowl, pour margarita mix and 1/2 cup taco sauce over shrimp and toss well. Marinate in refrigerator 30 minutes or up to 2 hours.
- Preheat grill until sizzling hot, about 15 minutes. Grill shrimp 4 minutes on each side or until pink.
- Combine remaining 1/2 cup taco sauce with green chiles to use as dipping sauce.
Ham and Cheese Quesadillas
Prep time: 10 minutes
Start to finish: 20 minutes
- 1/2 pound cooked ham, diced
- 3/4 cup cream cheese, softened
- Zest of one lime
- 2 green onions, white and green parts, diced
- 1 Ortega Soft Taco Kit - includes 10 soft tortillas, 1 package (1.25 ounces) taco seasoning mix and 1 package (3 ounces) taco sauce
- Cooking spray
- 1 tomato, diced
- 1/4 cup cilantro, chopped
- 1/2 cup sour cream
- In mixing bowl, combine diced ham, cream cheese, lime zest, green onions and half of taco seasoning packet contained in soft taco kit. Heat large skillet on medium and spray with cooking spray.
- Spread about 1 teaspoon taco sauce onto a flour tortilla and then spread about 1/4 cup ham/cream cheese mixture on top.
- Place tortilla-side down onto hot skillet and top with another flour tortilla. Heat about 4 minutes, until bottom of tortilla is browned; spray top of the other tortilla and flip. Cook another 4 minutes and repeat with remaining quesadillas. Cook two at a time if skillet is large enough.
- Cut into wedges and top with tomato, cilantro and sour cream and serve.
Prep time: 15 minutes
Start to finish: 30 minutes
Makes about 30 meatballs
- 3 Ortega Yellow Corn Taco Shells
- 1 pound (16 ounces) lean ground beef
- 1 teaspoon Ortega Chili Seasoning Mix
- 1 egg
- 2 teaspoons Ortega Diced Green Chiles
- 1 bottle (8 ounces) Ortega Taco Sauce
- 1/4 cup shredded cheddar cheese
- Cilantro, finely chopped (optional)
- Break taco shells into food processor and pulse several times to create about 1/2 cup taco shell crumbs. Place into large mixing bowl and add ground beef, seasoning mix, egg and green chiles. Mix thoroughly.
- Form mixture into 30 (1-inch) meatballs and drop into hot skillet. Cook until they begin to brown. Carefully turn over and continue browning. Add taco sauce. Coat meatballs with sauce and simmer over low heat, uncovered, 10 minutes.
- Sprinkle meatballs with cheese and garnish with cilantro, if desired. Serve with toothpicks.
Photos copyright (c) 2008 Publications International, Ltd. Used by permission.
(Family Features) When the temperature drops, there’s nothing quite like the pleasure of simple and delicious comfort food. Instead of letting the winter chill get you down, warm your body and heart with dishes that are both comforting and delicious. After all, there is no better time to satisfy your cravings for feel-good favorites than during the cold winter months.
These mouthwatering winter recipes will not only help warm you up, but create a loving family dining experience that everyone can enjoy. When serving up hearty winter recipes, such as a savory Pulled Pork Grilled Cheese or delectable Baked Spaghetti, there’s no better way to satisfy the craving for wholesome comfort food than with Borden Cheese and its wide range of offerings. From mild cheddar and mozzarella to Mexican, Swiss, American and more, every chunk, slice and shred is pure, creamy goodness that transforms family recipes into something truly memorable.
For more inspiration and ideas for family dinners, visit bordencheese.com.
Cook time: 35 minutes
- Nonstick spray
- 1 package (16 ounces) spaghetti
- 1 tablespoon butter
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 pound ground beef
- 1 can (28 ounces) tomatoes with liquid, cut up
- 1 can (4 ounces) mushrooms, drained
- 1 can (2 1/4 ounces) sliced ripe olives, drained
- 2 teaspoons dried oregano
- 2 cups Borden Cheese Mild Cheddar Shreds
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1/2 cup water
- 1/4 cup grated Parmesan cheese
- Heat oven to 350° F.
- Spray 9-by-13-inch baking dish with nonstick spray. Cook spaghetti according to package directions.
- In large, nonstick skillet, heat butter over medium-high heat until hot. Saute onion and pepper until tender. Add ground beef and cook until beef has browned; drain.
- Stir in tomatoes, mushrooms, olives and oregano. Bring to boil and reduce heat to medium. Simmer 10 minutes.
- Place half of spaghetti in prepared baking dish. Top with half of vegetable-meat mixture. Sprinkle with half of cheddar cheese. Repeat layers.
- Combine soup with water; pour over casserole. Sprinkle with Parmesan cheese.
- Bake uncovered 30-35 minutes, or until thoroughly heated.
Ham and Gouda Quesadilla
Cook time: 15 minutes
- 2 teaspoons olive oil
- 1 small onion, thinly sliced
- 2 teaspoons Dijon mustard
- 1 flour tortilla (10 inches)
- 2 slices deli ham
- 8 dill pickle rounds
- 1/2 cup (2 ounces) Borden Cheese Gouda Shreds
- In small, nonstick skillet, heat olive oil over medium-high heat until hot. Stir in onions. Cook, stirring frequently, until onions become tender and golden brown.
- Spread mustard on one half of tortilla. Top with ham, onions, pickles and cheese; fold uncovered part of tortilla over filling to form semi-circle.
- Cook quesadilla in dry skillet over medium-high heat until browned on both sides and cheese is melted.
- Cut into four pieces and serve.
Pulled Pork Grilled Cheese
- 3 pounds pork shoulder
- Barbecue Sauce (recipe below)
- 4 tablespoons Borden Butter
- 1 loaf (1 pound) sourdough bread, sliced
- 16 slices Borden Cheese Singles Sensations Extra Sharp Cheddar
- 2 tablespoons Borden Butter
- 1 medium yellow onion, diced
- 1 jalapeno, diced (optional)
- 1 cup ketchup
- 1/2 cup brown sugar
- liquid smoke, to taste
- To make sandwiches: Heat smoker to 210° F.
- Smoke pork shoulder 3-5 hours, until internal temperature reaches 150° F. Remove and wrap in aluminum foil. Refrigerate overnight.
- Remove excess fat from pork. Using two forks, shred remaining meat into large bowl. Mix in Barbecue Sauce.
- In skillet or griddle, brown two slices of buttered sourdough bread over medium heat.
- Place slice of cheese on each piece of bread. Top with one-eighth of pulled pork mixture, second slice of cheese and another slice of buttered bread.
- Turn sandwich over when bottom slice has browned and brown other side.
Tip: Use prepared pork shoulder in place of smoking pork.
To make Barbecue Sauce: In medium skillet, melt butter over medium heat. Saute onions until soft; stir in jalapenos, ketchup, sugar and liquid smoke. Bring to boil then reduce heat to medium-low and simmer 1 hour, or until sauce has thickened to desired consistency.
Tips: To make sweeter sauce, add more sugar. To make spicier, add more jalapenos.
Easy Quinoa Mac and Cheese
Cook time: 55 minutes
- Nonstick spray
- 2 teaspoons olive oil
- 1 tablespoon minced onion
- 1 clove garlic, minced
- 1 cup quinoa, rinsed and drained
- 2 1/2 cups water
- 2 large eggs
- 1 cup non-fat milk
- 1 cup Borden Cheese Sharp Cheddar Shreds, divided
- chopped tomato (optional)
- green onion (optional)
- Heat oven to 350° F and spray 8-by-8-inch baking dish with nonstick spray.
- In medium skillet, heat oil over medium heat until hot. Add onion and garlic, and saute 1 minute, or until onion is tender.
- Add quinoa and cook, stirring, until golden brown and toasted, 2-3 minutes. Add water, bring to boil, reduce heat to medium-low and simmer, covered, until water has been absorbed, about 10 minutes. Remove from heat.
- In large bowl, whisk together eggs and milk. Stir quinoa into egg mixture and whisk in 1/2 cup cheese. Spread in prepared baking dish and sprinkle with remaining cheese.
Bake 30 minutes.
- Garnish with chopped tomato and green onion, if desired. Serve immediately.
Source: Borden Cheese
Apps and starters perfect for game day
(Family Features) Rules may vary from one event to the next, but whether your favorite team kicks it, runs it or dunks it, sports fans and food always provide a winning combo. Gather your friends for the next big game with a menu that gets everyone revved up for a win.
A lineup filled with starters is just the ticket for a game day watch party or tailgate. Offering a series of finger foods and lighter fare lets your fellow fans grab a quick bite before the game or during a commercial break and continue snacking through the game.
Make no mistake, serving up a lighter menu doesn’t mean you need to skimp on quality – just the opposite, in fact. Make every bite count by using exceptional ingredients and introducing unexpected flavors such as the distinctive taste of Jarlsberg Brand Cheese, which has a rich, 60-year Norwegian heritage. Best known as a classic wedge, this mild, mellow and nutty cheese can also be served sliced, shredded and cubed.
Quesadillas are always a hit, and this version combines the best of gooey, melted cheese with bacon and a deliciously tangy salsa for a lively burst of fresh flavor. Then keep the mouthwatering cheese and bacon combos coming with a whole new take on grilled kebabs.
No game day is complete without pizza, and this one scores big with its unexpected blend of flavors for a pie that is smoky and tangy, sweet and savory, and briny and creamy all at once. Then round out your menu with these easy sliders that are big on flavor and small on prep time.
Find more ideas to liven up your game day menu at jarlsberg.com.
Hawaiian Sliders with Cheese, Ham and Pork
- 3 Hawaiian bread slider buns
- 1 cup pulled pork
- 3 slices ham
- 3 slices Jarlsberg cheese
- sliced pickles
- Dijon mustard, to taste
- Heat oven to 350° F.
- Separate buns and layer pulled pork, sliced ham and cheese. Place sliders on oven-safe tray and bake about 10 minutes, or until cheese melts. Remove from oven and gently remove top bun. Add pickles and mustard before serving.
Cheese and Bacon Kebabs
- 18 slices bacon
- 2 1/2 cups Jarlsberg cheese, cubed
- 18 pearl onions
- 12 long skewers
- 1/4 cup roasted bell peppers
- 1 1/3 tablespoons capers
- 2 2/3 tablespoons olives
- 1/4 cup cucumber
- 3 1/3 ounces olive oil
- 2 tablespoons lemon juice and grated zest
- Cut bacon slices in half and wrap around cheese cubes. Place cheese cubes and pearl onions on each skewer, alternating ingredients. Roast in pan or on grill 2-3 minutes on each side.
- To make relish, chop peppers, capers, olives and cucumber, and mix with olive oil, lemon juice and zest. Season with salt and pepper.
Grilled Pizza with Cheese, Prosciutto and Figs
- 2 cups pizza or tomato sauce
- 4 1/2 cups pizza dough
- flour, for rolling
- 3 1/2 cups Jarlsberg cheese, coarsely grated
- 2 1/2 cups thinly sliced prosciutto
- 8 dried figs, each cut into six wedges
- dried red pepper flakes
- black pepper
- Heat grill and warm pizza sauce.
- Divide dough into desired number of pizzas. On floured surface, roll dough into long, thin ovals and spread with sauce. Sprinkle light layer of cheese over sauce. Add layer of prosciutto and a second layer of cheese. Dot with fig pieces then season with red pepper flakes and pepper.
- Reduce grill heat, slide pizzas onto grill and close lid. Cook 3-5 minutes, or until crust is lightly charred and cheese is melted.
- 4 slices thick slab bacon
- 1 small chili pepper
- 4 medium tomatoes
- 1 small shallot
- 1 clove garlic
- 1 tablespoon coriander or cumin
- salt, to taste
- pepper, to taste
- 1 small lime (juice and zest)
- 6 slices Jarlsberg Original or Hickory Smoked cheese
- 2 large tortillas
- Fry bacon, drain and chop.
- To make salsa, remove seeds from chili pepper and finely dice. Chop tomatoes then dice shallot and garlic clove. Combine pepper, tomatoes, shallot and garlic with lime juice, coriander, salt and pepper, to taste.
- Divide cheese slices and bacon on one half of each tortilla, top with 1/4 cup salsa and fold tortilla over, pressing down to close. In medium-hot, lightly oiled pan, toast tortillas about 1 minute on each side.
- Cut each tortilla in half and serve with remaining salsa on the side, or combine salsa with black beans and fresh chopped cilantro to make a side salad.
Source: Jarlsberg Cheese
1/2 cup canned black beans, rinsed and drained
2 tablespoons Old El Paso salsa
1 tablespoon chopped green onion
1 tablespoon chopped cilantro
1 1/2 cups shredded Pepper Jack cheese (6 ounces)
8 Old El Paso flour tortillas (8 inches in diameter)
4 teaspoons butter or margarine
Mash beans slightly; stir together with salsa, green onion, cilantro and cheese. Divide mixture among 4 tortillas, spreading almost to edges. Top with remaining tortillas.
Melt 1 teaspoon butter in 10-inch skillet over medium-low to medium heat. Cook 1 quesadilla in butter 2 to 3 minutes on each side or until brown. Cut into wedges. Repeat with remaining butter and quesadillas.
Makes 8 servings