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<small>Shredded</small><br> Mexican 3 Cheese Blend<br> from V&V SUPREMO®

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“Darkness cannot drive out darkness; only light ca “Darkness cannot drive out darkness; only light can do that. Hate cannot drive out hate; only love can do that.” — Dr. Martin Luther King Jr.
 
Today, we honor Dr. King’s legacy by celebrating unity, respect, and the power of coming together around the table and beyond. We believe in a world built on equality, dignity, and shared humanity. Here at V&V Supremo®, we are committed to perpetuating inclusion, cultural pride, and moments that bring families and communities together through food – one quesadilla at a time.
Comment “FIND” to find our Chicken Chorizo near yo Comment “FIND” to find our Chicken Chorizo near you! 🕵️🔍  #chicken #chorizo #mexicanfood #mexicanbrand
This “Keto Burrito” is packed with protein and fla This “Keto Burrito” is packed with protein and flavor. 💪🔥  Ingredients:
7oz bag of V&V Supremo® Chihuahua® Brand Cheese, Shredded
15 mini pepperoni slices
Butter lettuce
Tomato slices
Red onion slices
Avocado slices
Roast beef deli slices
Ham deli slices
Chicken deli slices  Directions:
1. Preheat oven to 350 degrees.
2. Lay Chihuahua® Brand Cheese flat on a baking sheet, top with pepperoni slices.
3. Bake in oven for 10-15 minutes or until cheese is melted and golden brown.
4. Assemble with lettuce, tomato, red onion, avocado, and deli meats.
5. Roll into a wrap and enjoy!  Comment, “KETO” to check out more keto-friendly recipes on our website! 🥗  #keto #ketorecipe #ketofriendly #hightprotein #recipe
Raise your hand if these are in your fridge! 🙋 If Raise your hand if these are in your fridge! 🙋 If not, check out the easy Chiles en Vinagre recipe below to level up dinner this weekend.👇  Ingredients: 
 • 8 jalapeños 
 • 3 to 4 Tbsp olive oil, divided 
 • 1⁄2 white onion, sliced 
 • 1 head garlic, sliced in half 
 • 1 carrot, large, sliced 
 • 4 bay leaves 
 • 1 tsp Mexican oregano 
 • 1 1⁄2 tsp salt 
 • White vinegar, to cover all the ingredients in a jar 
 
Directions:
1. In a large pan on the stovetop set to medium-high, add 3 Tbsp of olive oil.
2. Rinse and puncture your jalapeños with a fork. Sauté in the hot pan until they get a nice sear on all sides. Place the jalapeños in a bowl and set aside.
3. In the same pan still set to medium-high, place the onion slices and the garlic halves, cut side down. Stir occasionally. Add 1 Tbsp more oil, if needed. When the onions turn translucent and start to wilt, add them to the bowl. When the garlic starts to turn golden and become caramelized, about 3 to 4 minutes, add to the bowl.
4. Sear the carrots last because they will change the color of the oil they are cooking in. Remove the carrots when they start to brown and before they begin to steam to avoid soggy carrots. When they are ready, add to the bowl with the rest of the ingredients.
5. In the same pan, sauté the bay leaves for about 20 seconds and then add to the bowl. Turn off the heat.
6. Add Mexican oregano and salt to your bowl with the chiles and vegetables. Mix well.
7. When all the ingredients are thoroughly coated with the spices, place them in a glass jar with a tight lid. Fill the jar with white vinegar, so that all the ingredients are fully covered.
8. Let the ingredients and vinegar cool down to room temperature. Then, tightly cover the jar with the lid. Store it in the fridge for 24 hours and enjoy! 
 
The vinegar mellows the heat, so you get more flavor and less burn.  Comment, “Queso” to explore more classic recipes like this one on our website. 🧀  #chilesenvinagre #recipe #mexicanfood #latino
Keto Friendly Chicken Cucumber Roll 🍱🍣 Ingredient Keto Friendly Chicken Cucumber Roll 🍱🍣  Ingredients:
2 large English cucumbers
¼ cup V&V Supremo® Crema Supremo® Mexican Sour Cream
1-2 teaspoons sriracha
1 cup shredded carrots
1 cup cooked shredded chicken
2 avocados, thinly sliced
Black sesame seeds for garnish
Soy sauce for dipping  Directions:
1. Trim the ends off the cucumbers, then use a vegetable peeler to slice the cucumber into flat strips. Continue until you reach the center of the cucumber, then slip and repeat.
2. In a small bowl, mix the sour cream and sriracha and stir until well combined. Add more sriracha if you want it to be spicier.
3. Assemble the rolls. Lay the cucumber slices down, spread the sour cream mixture on top of one half, then shredded chicken, shredded carrots, and sliced avocado.
4. Starting from the half where the filling is, carefully roll the cucumber slices tightly until you get a “sushi” roll.
5. Garnish with black sesame seeds. Slice the cucumber into pieces that resemble sushi and enjoy!  If you’re in the mood to explore even more tasty recipes like this one, comment “Queso!” 🧀  #keto #ketorecipe #chickenrecipe #recipe #cucumberroll
PRO TIP: Rinse your rice for the perfect, fluffy b PRO TIP: Rinse your rice for the perfect, fluffy bite we all know and love! 🍚 Mexican Rice recipe below 👇  Ingredients:
2 tablespoons of vegetable oil
2 cups long grain rice
2 garlic cloves, minced
¼ white onion, diced  Tomato Sauce Ingredients:
4 roma tomatoes
2 garlic cloves, whole
3 cups filtered water
½ white onion, roughly chopped
Handful of fresh cilantro
1 tablespoon chicken bouillon seasoning  Directions:
1. Prep Your Rice: Place rice in a bowl, cover with cold water, swirl gently with your fingers to release starch, then drain. Repeat this process 3-4 times or until the water runs mostly clear. This step is important, so you don’t end up with mushy rice. After your rice is clean, dry your rice as best as you can as adding wet, rinsed rice to hot oil causes sputtering which is dangerous.
2. Heat oil over frying pan over medium heat. Add rice and cook, stirring until you start to see some color but not completely golden brown, about 3 minutes.
3. Add your minced garlic and diced onion and sauté with the rice until rice becomes golden brown, about 2-3 minutes. This adds an extra layer of flavor to your rice.
4. In a blender add tomatoes, garlic, onion water, cilantro and seasoning and blend until smooth.
5. Add tomato sauce to pan, stir and bring to a simmer. After broth comes to a simmer, lower heat, cover and cook for 20 minutes. Remove from heat and let rest for 5-10 minutes.
6. Fluff before serving and enjoy while hot!  Comment “Queso” to explore our website full of delicious recipes just like this one! 🧀  #mexicanrice #recipe #mexicanfood
Next up in our Salsa Recipe Series: Salsa Molcajet Next up in our Salsa Recipe Series: Salsa Molcajete! 🍅🌶️  Ingredients:
3 Roma tomatoes
3 Jalapenos
3 Garlic cloves
1 teaspoon salt  Directions:
1. Roast tomatoes, jalapenos and garlic on a comal until charred all around.
2. Start grinding ingredients in molcajete. First, add garlic and salt to create a paste.
3. Remove the stem from the jalapenos and add them to the molcajete grinding them one at a time.
4. Remove the tops of the tomato and add them to the molcajete grinding them one at a time to not overcrowd the molcajete.
5. Taste and add more salt if needed. Enjoy!  If you’re in the mood to explore even more tasty recipes like this one, comment “Queso!” 🧀  #salsamolcajete #salsa #recipe #mexicanfood
Dinner inspo just dropped! Baked Chiles Rellenos r Dinner inspo just dropped! Baked Chiles Rellenos recipe below. 🫑👇  Ingredients:
6 poblano peppers, roasted  Filling:
½ cup cooked chorizo
½ cup diced green chiles, canned
1 ½ cups Chihuahua® Cheese, extra ½ cup for topping  Chipotle Sauce:
½ onion, diced
3 Roma tomatoes, diced
2 chipotle peppers
½ cup crema
¼ tsp salt
¼ tsp cumin
2 garlic gloves, chopped  Garnish:
Sour cream
Diced tomatoes
Cilantro, chopped  Directions:  Roast Poblano Peppers:
1. Preheat oven to 425 degrees. Rub all sides of the poblanos generously with oil.
2. Place poblano peppers on a baking sheet lined with parchment paper and roast until peppers are charred all around. About 6-8 minutes on each side, carefully turning them with tongs. You can also broil for 5 minutes on each side.
3. Place peppers in a plastic bag to steam for 10 minutes.
4. After peppers have softened up, remove and discard the loose skin and clean the inside by making a small slit down the middle carefully removing the seeds and veins.  Filling:
1. In a bowl, mix cooked chorizo, green chiles and Chihuahua® Brand Cheese. Set aside.  Make the sauce:
1. In a saucepan add onion, garlic, tomatoes, and chipotle peppers. Sauté for 5 minutes over medium heat.
2. Add ingredients to a blender with salt, cumin, and sour cream. Blend until smooth.  Assemble:
1. Pour chipotle sauce into a 9x13-inch baking dish, then place poblano peppers on top with the slit facing up.
2. Carefully spoon the chorizo mixture into each pepper, then top with remaining shredded cheese.
3. Bake in a 350-degree oven for 15 minutes or until cheese is melted.
4. Garnish with diced tomatoes, sour cream, and cilantro.  If you’re in the mood to explore even more tasty recipes like this one, comment “Queso!” 🧀  #chilesrellenos #mexicanfood #dinnerrecipe #recipe
Celebrate Día de los Reyes by making this deliciou Celebrate Día de los Reyes by making this delicious pastry (our way), stuffed with cheese and dried fruits, and gathering around the table with family and friends. Slice it, share it, and see who finds the baby because every bite is part of the tradition. 🍞💛  And, maybe we added a few more babies to the bread because we love tamales. 😉  Comment “Rosca” to get the full recipe! 🧑‍🍳  #diadereyes #roscadereyes #mexicanfood
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