Archives: Recipes

• ¾ C LALA^® Crema
• 1 ¾ C all-purpose flour
• 2 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 2 eggs
• ¾ C white sugar
• 6 tbsp butter, melted and cooled
• ½ tsp vanilla
• 1 C fresh blueberries

• ⅓ C flour
• ¼ C white sugar
• 1 tbsp brown sugar (packed)
• Pinch of salt
• 2 tbsp butter, melted and cooled

Preheat oven to 425°F.

Line a 12-cup muffin tin with paper muffin cups.

In a small bowl, combine the streusel dry ingredients. Drizzle in the cooled butter and mix together gently with a fork until the texture is sandy and clumpy. Set streusel aside.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

In a medium bowl, beat together the eggs and sugar until smooth.

Add the LALA® Crema, melted butter, and vanilla to the egg mixture and mix well.

Add the wet ingredients to the dry and stir to combine, being careful not to overmix. The batter will be thick.

Gently fold the blueberries into the batter.

Divide the muffin batter between the 12 prepared muffin cups. A cookie scoop works very well for this!

Sprinkle streusel on top of each muffin and press in gently.

Bake muffins at 425°F for 5 minutes, then lower heat to 375°F and continue baking until done in the center, about 20-24 minutes. Check for doneness by inserting a toothpick into the center – it should come out clean or just with a few crumbs.

Let cool in the tins for a few minutes, then finish cooling on a rack.

• ⅛ C LALA^® Crema
• ⅛ C mayonnaise
• 2 C cooked, shredded chicken
• 2 medium avocados
• ¼ C diced red onion
• 1 tbsp fresh cilantro
• 2 tsp lime juice
• 1 tsp garlic powder
• ½ tsp salt
• Bread of choice

In a small bowl combine LALA® Crema and mayo until evenly blended.

Add all of the ingredients to a mixing bowl and mix well to break down the avocado.

Scoop into sandwich bread of choice.

• 1 package LALA^® Queso Fresco
• 1 sprig fresh rosemary, stemmed and chopped
• 4 sprigs fresh parsley, stemmed and chopped
• 2 sprigs fresh thyme, stemmed and chopped
• Zest of 1 lemon
• ½ tsp chile flakes
• 2 cloves garlic, sliced paper thin
• ¾ C extra virgin olive oil

Cut LALA® Queso Fresco in half horizontally into two rounds, then dice into 1” cubes. Place in a bowl and set aside.

In a small heatproof bowl, mix the chopped herbs, lemon zest, and chile flakes.

Put the olive oil and sliced garlic into a small pot. Heat over medium until the garlic starts to turn golden.

As soon as the garlic starts to color, immediately remove from the heat and pour over the herb mixture. Stir to combine. Let cool for 10 minutes.

Pour the herb oil over the LALA® Queso Fresco and stir to coat.

Let cool to room temperature, then store in the refrigerator until you are ready to serve.

Pair with your favorite crackers, nuts, meats and fruits.

• 1 package LALA^® Queso Panela
• 1 tbsp minced fresh shallot
• 3 tbsp extra virgin olive oil, divided
• 1 tbsp. white balsamic vinegar
• 3 fresh peaches, ripe, but still a bit firm
• 3 sprigs fresh basil, stemmed and torn into small pieces
• Salt and pepper, to taste

Heat grill to medium-high.

In a medium bowl, mix the minced shallot with a good pinch of salt. Let stand 5 minutes, then whisk in 2 tbsp olive oil and the white balsamic.

Cut the LALA® Queso Panela into ½” slices.

Halve and pit the peaches, then cut into thick wedges.

Toss the panela and peaches with 1 tbsp olive oil.

Grill the panela and peaches for 1 min per side, or until both have nice brown grill marks and are slightly softened.

Arrange the panela and peaches on a platter. Drizzle with balsamic shallot dressing and season with salt and pepper.

• ½ C LALA^® Queso Fresco + more for garnish
• 8 oz. bow tie pasta
• 1 tsp olive oil
• 2 (10 oz.) bags frozen fire-roasted corn
• ¼ C freshly chopped cilantro + more for garnish

• ½ C LALA^® Crema
• ¼ C mayonnaise
• 1 tbsp olive oil
• ½ tsp chili powder
• ¼ tsp garlic powder
• A couple pinches of tajin
• 2 tbsp lime juice
• 1 tsp lime zest
• Salt
• Pepper

Cook pasta until al dente. Toss with 2 tsp of olive oil, salt, and pepper and set aside to cool at room temperature.

Cook corn according to packaging instructions and set aside to cool at room temperature.

In a bowl combine LALA® Crema, mayonnaise, 2 tbsp of olive oil, chili powder, garlic powder, tajin, lime zest and juice, and salt and pepper to taste.

Add cooled pasta, corn, LALA® Queso, and cilantro to a large bowl.

Pour most of the dressing over the pasta.

Toss until everything is well coated.

Transfer to a serving platter, drizzling with the remaining dressing. Garnish with fresh chopped cilantro and additional queso fresco if desired.