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Bacalao Guisado

Ingredients:

  • 1 16oz Tropical Filetes de Bacalao (Boned Salted Pollock)
  • 2 large red potatoes
  • ¼ cup of olive oil
  • 1 red onion
  • 1 red pepper
  • 3 garlic cloves
  • 1 can of tomato paste
  • ½ cup of dry cooking wine
  • Handful of roasted red peppers to decorate your dish

Preparation:

Boil the Bacalao two to three times and drain the water each time to remove the excess salt from the fish. After the water has been drained, mince the bacalao. Coat the bottom of a large saucepan with olive oil, peel and cut potatoes, and place them in the saucepan. Then, add the bacalao. In a separate pan, add the remaining oil, chopped garlic, onion, and peppers. Let the vegetables cook until they come to a low simmer, then add the tomato paste. Mix the potatoes, vegetables, and bacalao together with ½ cup of dry wine. Cover the pan and let cook for 20 to 25 minutes or until the sauce has thickened. Decorate your plate with the roasted red peppers.

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Tossed salad

Ingredients:

  • 1 12oz Tropical Grilling Cheese
  • 1 head of lettuce
  • 1 box of cherry tomatoes
  • 1 red onion
  • 1 red pepper

Preparation:

Rinse all of the vegetables, chop the lettuce, and place it in a bowl. Slice the tomatoes, onions, and peppers, and toss in with the lettuce. Cut the grilling cheese into ¾” strips and place on a hot grill for 60 seconds on each side. If using a microwave, cut into ½” strips and microwave for 30 seconds. Place cheese on top of the salad and toss!

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Cheese and Vegetable Skewers

Ingredients:

  • 1 12oz Tropical Grilling Cheese
  • 1 box of cherry tomatoes
  • 1 red onion
  • 1 green pepper
  • 1 red pepper
  • 1 small package of mushrooms
  • garlic powder
  • olive oil

Preparation:

Chop all of your vegetables into cube size pieces and use a brush to coat them with a mixture of olive oil and garlic powder. Take a few cubes of each vegetable and put them on a metal skewer, leaving room for the cheese which will be added later. Place the skewers on a hot grill and grill for 4-5 minutes on each side or until you see some light grill marks on the vegetables. Take them off of the heat and put them on a cooling rack. Cut the grilling cheese into ¾” strips and add the strips to the vegetable skewers. Grill the skewer with the cheese for an additional 60 seconds on each side.

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Party Platter Sandwiches

Ingredients:

  • 1 12oz Tropical Salami Superior
  • 1 package of Tropical Muenster Cheese slices
  • 1 7oz package of Tropical Chorizos
  • 1 12oz Tropical Queso Blanco
  • 1 7oz Tropical Gouda Cheese
  • 1 tomato
  • 1 pickle
  • 1 package sliced white bread
  • 1 package round sub rolls
  • butter or margarine to taste

Preparation:

Grilled Cheese sandwiches:

Toast 4 slices of the sliced white bread and spread butter or margarine on one side of each slice. Make sure to leave the buttered sides as the outside faces of the sandwich. Place 3-4 slices of the Muenster cheese in between two slices of bread. Cut the Gouda Cheese into flat even slices and lay two of the Gouda in addition to two of the Muenster in between two more slices of bread. Place the sandwiches on an already heated pan, press down on both sides, flip the sandwich until the outside turns to a very light golden brown.

Salami and Gouda sandwiches:

Fry 4 slices of salami in hot oil. Cut 1 of the sub rolls in half and toast for a few minutes in a toaster oven. Lay the salami and 4 pieces of Gouda inside the sandwich. Finally, cut the pickle into slices and place on top of the meat and cheese.

(Follow the same procedure for the Chorizo and Queso Blanco sandwiches with tomato and the Muenster and Salami sandwiches with tomato.)

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Tropical Cheese and Crackers Party Platter

Ingredients:

  • 1 8oz Tropical Queso de Papa
  • 1 18oz Tropical Queso Blanco
  • 1 16oz Salami Superior
  • green olives
  • crackers of your choice

Preparation:

Slice the Queso de Papa, Salami, and Queso Blanco into squares and circles. Place on top of the crackers with olives to garnish. Get creative!

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Tropical Hot Appetizer Platter

Ingredients:

  • 1 18oz Tropical Queso De Freir
  • 1 16oz Salami Especial
  • 2 green plantains
  • 2 fresh yucca (can also use frozen packages)
  • 2 garlic cloves, minced
  • olive oil
  • salt

Preparation:

Yucca:

Peel and cut into serving portions (as you would cut a potato). Bring water to boil in a pot and place the yucca inside the boiling water. Let boil for about 20 minutes and test it for softness. If it is sufficiently soft, it is ready to eat. Remove from the water and serve with a mixture of olive oil and crushed garlic.

Plantain:

Peel the plantain and slice it into thick round circles. Fry the plantain. Once it starts to turn golden brown, remove them, flatten them (using whatever you have that is convenient- two plates will work), and place them back into the hot oil until they begin to appear crispy.

Salami:

Cut the salami into slices and fry both sides.

Queso de Freir:

Cut the cheese in a rectangular shape and fry both sides until golden brown.

Organize all of your appetizers on a dish and serve!

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Traditional Dominican Breakfast

Ingredients:

  • 1 18oz Tropical Queso De Freir
  • 1 16oz Tropical Salami Especial
  • 2 eggs per serving
  • 2 green plantains
  • 1 red onion
  • Butter to taste

Preparation:

Smashed Green Plantain (Mangu):

Boil the plantains in water with a teaspoon of salt. When soft, drain the plantains (leave at least ½ cup of water). Smash the plantains add water and butter to taste. Cut the onions in slices and sauté them in olive oil and ½ teaspoon of vinegar. Place the onions on top of the plantains.

Cheese:

Cut the cheese in a rectangular shape and fry both sides until golden brown.

Salami:

Cut the salami into slices and fry both sides.

This dish is traditionally served with fried (sunny side up) eggs.

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Tropical Queso de Freir with Spaghetti

Ingredients:

  • 1 12oz Tropical Queso de Freir
  • 1 box of spaghetti
  • 2 to 3 tablespoons of olive oil
  • 2 medium onions
  • 1 medium green pepper, chopped
  • 1 clove garlic, minced
  • 1 tablespoon salt
  • ¼ teaspoon pepper
  • 1 can (6 ounces) tomato paste
  • 2 cans (14.5 ounces each) diced or crushed tomatoes
  • 1 teaspoon dried leaf oregano
  • ½ grated parmesan cheese

Preparation:

Cook pasta in boiling water for at least 15 minutes. Combine the onion, pepper, and garlic in a saucepan with hot oil. After a few minutes, add the tomatoes and tomato paste along with the salt, pepper, and oregano. Add the sauce to the pasta after it has been drained and drizzle with the parmesan cheese. Cut Queso de Freir into small cubes and fry both sides until golden brown. Put cheese on top and around cooked pasta.

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Tropical Cheese Asian Noodle Salad

Ingredients:

  • 1 12oz Tropical Queso de Freir
  • soy sauce
  • linguine
  • fresh cilantro
  • fresh mint
  • fresh basil
  • carrots
  • Daikon radish
  • red bell pepper
  • scallions
  • fresh ginger
  • minced garlic
  • Serrano chili
  • chili flakes
  • sesame seeds
  • sesame oil
  • reduced fat peanut butter
  • tamarind paste
  • unrefined cane sugar
  • roasted peanuts

Preparation:

Combine all of the ingredients to your liking for a delicious noodle salad!

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Tropical Cheese Polynesian Fresh Vegetable Salad

Ingredients:

  • 1 12oz Tropical Queso de Freir
  • light soy sauce
  • baby salad greens
  • sugar snap peas
  • carrots
  • medium tomatoes
  • mung bean sprouts
  • cucumber
  • fresh cilantro leaves

Dressing:

peanut butter, light soy sauce, rice vinegar, honey, unrefined cane sugar, fresh ginger, red chili flakes, light unsweetened coconut milk, chopped scallions.

Preparation:

Combine all of the ingredients to your liking for a delicious fresh salad!

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Chocolate and Queso Blanco Fondue

Ingredients:

  • 1 lb. Bittersweet chopped chocolate
  • ½ lb. semi sweet chopped chocolate
  • ½ cup of heavy cream
  • 1 12oz Tropical Queso Blanco cut into 1 inch cubes

Preparation:

Combine all ingredients except the cheese in a medium sauce pan. Cook over a low heat. Keep stirring until mixture melts. When melted put all of the chocolate mixture in a fondue pot. Serve with the skewed Queso Blanco for dipping. Serves about ten.

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Guava and Queso Blanco

Ingredients:

  • 1 18oz Tropical Queso Blanco
  • 1 package of guava paste
  • Toothpicks

Preparation:

Cut cheese and guava paste into cubes and place on top of each other. Use the toothpicks for easy serving.

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Authentic Mexican Tacos

Ingredients:

  • 1 12oz Tropical Queso Fresco
  • 1 bottle of Tropical Crema Mexicana
  • 1 package Tropical Corn Tortillas
  • 2 cups oil
  • 2 chicken breasts, cooked in water with salt
  • 1 red tomato
  • green chili peppers to taste
  • garlic to taste
  • lettuce to taste

Preparation:

Sauce: Bring water to a boil and add chopped tomatoes, chili peppers, onion, and garlic. Cook for ten minutes. Remove from the heat and drain the majority of the liquid (leaving just a little). Blend the ingredients and season to taste. Season the chicken to taste. Place one spoonful of the sauce in each tortilla and roll it up very tightly. (You may add a toothpick to keep it together). Fry the tacos in hot oil. Serve with crema mexicana, queso fresco, and salsa. You can decorate the plate with avocado and red tomato.

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Authentic Mexican Quesadillas

Ingredients:

  • 1 Tropical Oaxaca cheese
  • 1 Tropical Crema Mexicana
  • 1 package Tropical corn tortillas
  • cilantro
  • shredded chicken breast

Preparation:

Warm the tortilla in a pan over low heat; fill half of the tortilla with a mixture of cheese cilantro and chicken breast. Fold the other half of the tortilla over and flatten it. Maintain the quesadilla over the heat until the cheese has melted. Serve hot with Crema Mexicana to taste.

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Colombian Buñuelos

Ingredients:

  • 1 12oz Quesito Casero Colombiano
  • 1 ½ cups cornstarch
  • ½ cup milk
  • 2 eggs beaten
  • 2 tsp brown sugar
  • ½ tsp salt

Preparation:

Grind the cheese and mix in the cornstarch, eggs, sugar, and salt. After thoroughly mixing in those ingredients, add milk in slowly, to create soft dough. Roll the dough into small base-ball size balls and drop into medium heat oil. After a few minutes raise the heat and fry until golden brown.

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Rellenos de Chayote

Ingredients:

  • 6 chayote
  • 8 oz Tropical Cuajada Fresca
  • 4 eggs, beaten
  • 1 tomato, chopped
  • ½ onion, chopped
  • 1 bouillon cube
  • Pepper to taste

Preparation:

Boil the chayote until they soften (approximately one hour). Crumble the cuajada and add the tomato, pepper, onion, and a bouillon cube for taste. Once the chayotes have cooled, cut them in half and remove the excess from the centers. Mash the extra chayote and add the cuajada mix that has already been prepared. Stuff the chayote shells with the mixture and cover the shells with the beaten egg. Place in the oven at 400 degrees for 15 to 20 minutes or until the outside of the shells have a golden color.

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Tamales de Elote

Ingredients:

  • 1 ½ cup fresh corn kernels
  • 1 tsp salt
  • 1 tsp baking powder
  • ½ cup butter, softened
  • 1 cup masa harina
  • ½ cup water
  • ½ cup milk
  • Dried corn husks
  • Tropical Queso Fresco Centroamericano
  • Tropical Crema Centroamericana

Preparation:

Boil the cornhusks and let them soak for about thirty minutes to make them easier to use. Mix the butter and baking powder until it becomes fluffy. Add the corn and milk to the food processor and then combine with the butter and baking powder. In a separate bowl, mix the masa harina, salt, and warm water. Knead until you can form a mass and then add the corn mixture. Add ¼ of the dough to each corn husk and tie into a little package using some string to help keep it together. Steam the tamales for 30-45 minutes. Serve with Tropical Queso Fresco Centroamericano and Tropical Crema Centroamericana.

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