So much has been happening this year and I feel incredibly blessed to be part of such wonderful opportunities. I love working with brands I love and I especially love becoming part of their family.
One of those brands is Cacique Inc. You might remember Cacique from my immersion event experience. One like no other. I had the opportunity to go behind the scenes and see how their quality line of Hispanic cheeses, cremas, yogurt smoothies and chorizos are produced. I taste tested and enjoyed several delicious courses of incredible dishes all made with Cacique products and I had the opportunity to learn the history of the company and the dream by the founders, the de Cardenas family.
Since then, I’ve become part of many projects through Society Culinaria, a company I co-founded with Nicole Presley of Presley’s Pantry. One of those projects we fell in love with is helping bring the Caciquedilla Club microsite into fruition.
Twenty-three recipes, yes, 23! We developed, tested, taste tested, photographed and lived those quesadilla recipes for months. I am not complaining here. This was a dream come true.
Now the website is live and you won’t be disappointed. You must join the club! There is a recipe in there for everyone and every occasion. Simple or with a flair. From the big game to the awards show, you won’t be disappointed. Plus, as a Caciquedilla Club member you will receive coupons for savings on Cacique products.
If you thought quesadillas were just tortillas and cheese, think again. Check out our new baby and see the endless quesadilla possibilities that await you.
- 2 Poblano chiles
- 3 eggs, separate yolks from whites
- 1/4 cup vegetable oil
- 1 cup Cacique Manchego Cheese Grated
- 2 flour tortillas
- spicy tomato sauce (optional)
- Rub a small amount of vegetable oil on poblano chiles. Burn chiles over an open flame until entire chile is charred. Place charred chiles in an airtight container or plastic bag for 10 minutes, and allow it to steam in it’s own heat.
- Under a low stream of water, carefully peel burnt skin off each chile. Pat dry chiles with paper towel, and set to the side.
- In a mixer, add egg whites and mix on high until peaks form.
- Add egg yolks to egg whites and stir lightly until combined.
- Heat vegetable oil on a frying pan over a medium flame.
- Dip chiles into egg mixture and then place in the hot oil. Fry on each side until egg is golden on the outside.
- Remove from oil and place on a paper towel-lined plate to drain.
- Heat skillet or large pan over a medium flame.
- Place tortilla in the middle of skillet, and sprinkle a 1/2 cup of grated Cacique Manchego cheese on one half of the tortilla.
- Top cheese with chile relleno and a drizzle of spicy tomato sauce.
- Fold opposite side of tortilla over the chile relleno to cover.
- Cook on each side until tortilla is crisp on the outside and cheese has melted.
- Repeat with remaining ingredients and serve.