Kale, Black Bean and Red Chile Tacos with Queso Fresco
According to chef Rick Bayless of Frontera Grill in Chicago, most tacos in Mexico are "warm tortillas wrapped around anything: a flavorful stew, grilled steak, scrambled eggs or salady stuff." Here, he fills tortillas with a quick stewy braise of greens and beans in a rich guajillo chile sauce.
Fresh Cabbage and Avocado Tacos with Queso Fresco
Using a mix of red and green cabbages makes these refreshing vegetarian tacos even more colorful.
Guacamole with Chorizo and Queso Fresco
This hearty guacamole can be served with tortilla chips or warm tortillas.
Queso Fresco Quesadillas with Apricot-Chile Salsa
Simple queso fresco quesadillas are served with a mildly sweet and tangy apricot and red chile salsa. The flavors in the salsa get better the longer they sit.
Barley Chupe with Queso Fresco
In many South American countries, thick soups or stews are called chupes. This comforting chupe is made with barley, potatoes and lima beans in a savory chicken broth.
Papas à la Huancaína (Potatoes with Queso Fresco Sauce)
Aji amarillo chile paste lends this interesting uncooked Peruvian sauce a sunny hue and heat. The simple dish looks especially dramatic when made with purple potatoes.
Grilled Corn with Queso Fresco and Lime-Tarragon Butter
This recipe is based on typical street food in Oaxaca, Mexico, where Michelle Bernstein once lived. The corn is typically smothered in mayonnaise, dipped in cheese and then covered with a spicy chile powder. Here, Bernstein adds a little melted butter for an American accent. She uses a powdered-sugar shaker to apply an even coating of the chile powder.
Grilled Broccoli with Chipotle-Lime Butter and Queso Fresco
If you've never tried grilling broccoli, you are definitely missing out: The vegetable becomes tender and deliciously charred. Tossing the broccoli with a butter flavored with lime zest, honey and smoky chipotle Tabasco makes it luscious.