Hispanic Heritage Month is here, and what better way to celebrate than with food that brings people together? Bold, vibrant, and full of heart, these recipes highlight the flavors that make every gathering more memorable. Because whether it’s breakfast, dinner, or a midweek craving, there’s always room at the table for something delicious.

That’s why we’ve teamed up with HERDEZ® to create a lineup of dishes that put their authentic, flavorful salsas front and center. From a shareable Huevos Rancheros Nacho Tray to cheesy Quesadilla Dipping Cones and a loaded twist on classic Mac and Cheese, these recipes are easy to make, fun to share, and impossible not to love. They’re the perfect way to bring a little extra sabor to your celebrations and honor the season with every bite.

So grab your friends, gather around, and let’s toast to tradition, flavor, and community — all with the bold taste of HERDEZ® Salsa. 

Huevos Rancheros Nacho Tray with HERDEZ® Chunky Salsa Mild

Difficulty: Easy • 1 tray • Total Time: 3o minutes 

Ingredients:

• 15 oz jar HERDEZ® Chunky Salsa Mild
• 16 oz tortilla chips
• 12 oz chorizo
• 15 oz can black beans, rinsed
• 6 eggs
• 1 ½ cups cheddar cheese, shredded
• 3 Tbsp crema
• cilantro leaves, to garnish

Directions:

1. Preheat the oven to 375ºF. 
2. Spread the tortilla chips in an even layer on a baking sheet. Arrange the chips in a way that creates six slight divots for the eggs to go later, so they’ll stay in place while cooking.
3. Add the chorizo to a medium pan over medium heat. Stir frequently until fully cooked, about 3 minutes.
4. Layer the cooked chorizo on top of the tortilla chips. Then, add the beans and shredded cheese, covering the chips completely. 
5. Add the eggs on top of the nachos, one in each divot.
6. Carefully transfer the pan to the oven and bake for 17-20 minutes, until the egg whites are cooked through and the yolks are still slightly runny.
7. Top with HERDEZ® Chunky Salsa Mild, a drizzle of crema, and cilantro leaves for garnish. Enjoy!

Quesadilla Dipping Cones with HERDEZ® Chunky Salsa Hot

Difficulty: Easy • 6 servings • Total Time: 3o minutes 

Ingredients:

• I2 15 oz jars HERDEZ® Chunky Salsa Hot, divided
• 12 medium flour tortillas
• 4 cups Mexican cheese blend, shredded, divided

Directions:

1. Preheat the oven to 400ºF. Add a small ramekin, upside down, to the middle of a round baking sheet.
2. Lay a tortilla flat, and cut in half. Repeat with all tortillas.
3. To the center of each half, add 2 Tbsp shredded cheese and 1 Tbsp HERDEZ® Chunky Salsa Hot. Roll into cones.
4. Arrange half of the cones on the baking sheet around the ramekin in a sunburst, seam side down. 
5. Sprinkle ½ C shredded cheese over the cones, then layer the rest of the cones on top. Cover this layer with the remaining cheese.
6. Bake the cones for 15-20 minutes, until the cheese is melted and the tortillas crisp up. 
7. Remove from the oven. Flip the ramekin over, and fill with HERDEZ® Chunky Salsa Hot for dipping. Serve hot.

Loaded Chunky Salsa Mac and Cheese with HERDEZ® Chunky Salsa Medium

Difficulty: Easy • 4 servings • Total Time: 1o minutes

Ingredients:

• 15 oz jar HERDEZ® Chunky Salsa Medium
• ½ cup unsalted butter
• ¼ cup all-purpose flour
• 1 cup heavy cream
• 4 cups cheddar cheese, shredded, divided
• 1 lb large elbow macaroni, cooked and drained
• cilantro leaves, for garnish

Directions:

1. Pour the HERDEZ® Chunky Salsa Medium into a large, preheated cast iron pan, or a deep pot. Add the butter and flour, and cook over medium-low heat. Stir constantly until well combined, about 4 minutes.
2. Add the heavy cream and half of the shredded cheese. Stir until the cheese has melted, then turn off the heat. 
3. Pour the cooked macaroni into the sauce, followed by the remaining cheese, and mix gently to coat the pasta.
4. Spoon onto plates, top with cilantro leaves, and enjoy warm!