If your idea of a good meal involves an epic cheese pull or a crispy tortilla, you’re in the right place. BelGioioso Hispanic Selection is bringing serious cheese energy to the kitchen with Oaxaca, Cotija, and Quesadilla cheeses made for all kinds of craveable creations.

Each cheese brings something different to the party. BelGioioso Oaxaca Cheese is ready for all those gooey, melty moments, while Cotija Cheese adds a salty, savory bite that plays perfectly with fresh flavors. And when crispy tacos and tostadas are on the menu, BelGioioso Quesadilla Cheese delivers the melt that makes every bite that much better.

BelGioioso Hispanic Selection makes it easy to bring more texture, flavor, and serious cheese appeal to the table. Consider this your sign to turn up the heat, break out the tortillas, and get ready for some seriously satisfying bites.

 

Oaxaca Fundido

Difficulty: Easy • 8 servings • Total Time: 25 minutes

Ingredients:

• 1 ½ cups BelGioioso Oaxaca Cheese
• 8 oz chorizo 1 poblano pepper, diced
• ½ small onion, diced
• 1 clove garlic, minced
• 1 small tomato, diced
• 1 jalapeño, diced
• Fresh cilantro, chopped
• Warm flour tortillas, for serving

Directions:

1. Preheat your oven to 400°F.
2. In an oven-safe skillet over medium heat, cook the chorizo until browned. Remove any excess grease if needed.
3. Add the diced poblano, onion, and garlic, then sauté until softened, about 3–4 minutes.
4. Stir in the diced tomato and cook for 1 minute.
5. Evenly layer the BelGioioso Oaxaca Cheese over the chorizo mixture
6. Transfer the skillet to the oven and bake for 8–10 minutes, or until the cheese is completely melted, bubbly, and lightly golden around the edges.
7. Remove from the oven and garnish with fresh cilantro diced jalapeños.
8. Serve immediately with warm tortillas and enjoy!
   
   

Cotija, Avocado & Corn Dip

Difficulty: Easy • 8 servings • Total Time: 15 minutes

Ingredients:

• ½ cup BelGioioso Cotija Cheese, divided
• 4 ripe avocados, diced
• 1 cup sweet corn (fresh, grilled, canned, or thawed frozen)
• ¼ cup red onion, finely diced
• 1 jalapeño, finely diced
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tsp salt
• 1 tablespoon butter
• Tortilla chips, for serving

Directions:

1. If using fresh corn, heat the butter in a skillet over medium-high heat and cook the corn for 5–7 minutes until lightly charred. Let cool slightly.
2. In a large bowl, combine the avocado, ¼ cup of the BelGioioso Cotija Cheese, lime juice and salt. Tip: For an extra creamy dip, mash the avocados in a molcajete.
3. In a separate bowl, mix the corn, red onion, jalapeño, and cilantro. Gently toss until evenly mixed.
4. Transfer the mashed avocado to a serving bowl or platter. Garnish with the corn mixture and sprinkle on the remaining ¼ cup of BelGioioso Cotija Cheese.
5. Serve immediately with tortilla chips and enjoy!

Quesadilla Birria Tacos

Difficulty: Easy • 8 servings • Total Time: 55 minutes

Ingredients:

For the Birria Consommé

• 2 cups beef broth
• 2 dried chile japones entero, stemmed and seeded
• 2 dried pasilla ancho entero pods, stemmed and seeded
• 2 Roma tomatoes
• 1 jalapeño
• 3 cloves garlic
• 1 teaspoon chile de arbol molido
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• Salt and black pepper, to taste

For the Tacos

• 8 oz BelGioioso Quesadilla Cheese
• 2 cups prepared birria beef, shredded
• 12 corn tortillas
• ½ cup red onion, finely diced
• ¼ cup fresh cilantro, chopped
• Lime wedges, for serving

Directions:

1. Heat a skillet or comal over medium-high heat. Roast the Roma tomatoes, jalapeño, garlic, dried chile japones entero pods, and dried pasilla ancho entero pods until lightly charred.
2. Transfer the roasted vegetables and chiles to a blender with the beef broth, chile adobo molido, cumin, oregano, salt, and pepper. Blend until completely smooth.
3. Strain the mixture through a fine-mesh sieve into a saucepan. Simmer over medium-low heat for 15–20 minutes, stirring occasionally, until slightly thickened. Keep warm.
4. Heat a large skillet over medium heat and lightly grease. Dip the tortillas in the birria consomme. Then place them on the warm skillet. Sprinkle a generous layer of BelGioioso Quesadilla Cheese over whole face of each tortilla, then top with shredded birria beef. Fold the tortilla in half.
5. Cook for 2–3 minutes per side, until the tortillas are golden and crispy and the BelGioioso Quesadilla Cheese is fully melted.
6. Top each taco with diced onion and fresh cilantro.
7. Serve immediately with the warm birria consommé for dipping and fresh lime wedges on the side.

Quesadilla Tostada

Difficulty: Easy • 5 servings • Total Time: 25 minutes

Ingredients: 

• 5 oz BelGioioso Quesadilla Cheese
• 5 crispy corn tostadas
• 1 lb ground beef
• 1 packet taco seasoning
• 1 (16 oz) can refried beans
• ¼ cup fresh cilantro, chopped
• 1 jalapeño, finely chopped
• ¾ cup pico de gallo (about 2 tablespoons per tostada)
• 1 lime, cut into wedges

Directions:

1. Preheat your oven to 400°F.
2. In a large skillet over medium heat, cook the ground beef until browned. Then stir in the taco seasoning. Set aside.
3. Warm the refried beans until smooth and spreadable.
4. Arrange the crispy corn tostadas on a parchment-lined baking sheet. Spread an even layer of warm refried beans over each tostada.
5. Top each with the seasoned ground beef, then generously sprinkle BelGioioso Quesadilla Cheese over the top, making sure to cover the beef from edge to edge.
6. Bake for 5 minutes, or until the BelGioioso Quesadilla Cheese is fully melted.
7. Remove from the oven and top each tostada with 2 tablespoons of pico de gallo, chopped cilantro, chopped jalapeño, and a squeeze of fresh lime juice.
8. Serve immediately and enjoy!