20 Delicious Cotija Cheese Recipes for Every Occasion

Bold flavors and creamy textures await in our roundup of 20 Delicious Cotija Cheese Recipes for Every Occasion. Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or indulging in comfort food, Cotija cheese adds a delightful twist to every dish. Dive into our list and discover how this versatile ingredient can elevate your cooking to new, delicious heights. Let’s get started!

Grilled Corn with Cotija Cheese and Chili Powder

Oh, how I love the simplicity and bold flavors of this grilled corn recipe! It’s a staple at my summer barbecues, and today, I’m sharing my go-to method that never fails to impress. The combination of smoky corn, creamy Cotija, and a kick of chili powder is just irresistible.

Ingredients

• 4 ears of corn, husks removed
• A couple of tablespoons of olive oil
• A generous sprinkle of Cotija cheese, crumbled
• A good pinch of chili powder
• A squeeze of lime juice
• A small handful of cilantro, chopped (optional for garnish)

Instructions

1. Preheat your grill to medium-high, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Brush each ear of corn lightly with olive oil, making sure they’re evenly coated for that perfect char.
3. Place the corn on the grill, turning every 3-4 minutes, until all sides are nicely charred and kernels are tender, about 12-15 minutes total.
4. Once off the grill, immediately sprinkle the corn with Cotija cheese while it’s still hot so the cheese slightly melts.
5. Dust the corn with chili powder to your liking, then finish with a squeeze of lime juice for that zesty punch.
6. Garnish with chopped cilantro if you’re feeling fancy, and serve right away.

What makes this dish stand out is the contrast between the smoky sweetness of the corn and the salty, tangy toppings. Try serving these on a platter with extra lime wedges and chili powder on the side for guests to customize their own.

Cotija Cheese Stuffed Jalapenos

Just last weekend, I found myself staring at a bag of jalapenos from my garden, wondering how to turn up the heat in my snack game. That’s when I remembered these Cotija Cheese Stuffed Jalapenos I had at a friend’s BBQ—utterly addictive with just the right kick. So, I decided to recreate them at home, and let me tell you, they’re as fun to make as they are to eat.

Ingredients

• 6 large jalapenos, halved and seeded (keep those gloves on!)
• 1 cup of crumbled Cotija cheese (it’s salty, it’s crumbly, it’s perfect)
• A couple of tablespoons of cream cheese, softened (for that creamy dreamy texture)
• A splash of lime juice (about a tablespoon, for a zesty twist)
• A pinch of chili powder (because why not?)
• 1/4 cup of chopped cilantro (fresh is best)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper. This keeps cleanup to a minimum.
2. In a bowl, mix the Cotija cheese, cream cheese, lime juice, chili powder, and cilantro until well combined. Taste as you go—this mix should be bold and tangy.
3. Carefully spoon the cheese mixture into each jalapeno half, packing it in so it doesn’t spill out during baking. A little mound on top is okay; it’ll get golden and delicious.
4. Bake for 15-20 minutes, or until the jalapenos are tender and the cheese is slightly golden. Keep an eye on them after 15 minutes to avoid over-browning.
5. Let them cool for a couple of minutes before serving. They’re molten hot right out of the oven!

Mmm, the contrast between the spicy jalapeno and the creamy, tangy cheese filling is unreal. Serve these bad boys with a cold beer or as part of a larger spread—they’re always the first to disappear. And if you’re feeling extra, drizzle them with a bit of honey for a sweet and spicy finish.

Mexican Street Corn Salad with Cotija Cheese

During my last trip to Mexico, I stumbled upon a vibrant street food scene that left me craving more. One dish, in particular, stole my heart—a simple yet flavorful corn salad tossed with creamy Cotija cheese. It’s a dish that brings the essence of Mexican street food right into your kitchen, perfect for those summer BBQs or as a colorful side dish.

Ingredients

• 4 cups of fresh corn kernels (about 4 ears)
• A generous handful of Cotija cheese, crumbled
• A couple of tablespoons of mayonnaise
• A splash of lime juice
• A pinch of chili powder
• A small bunch of cilantro, chopped
• A tablespoon of butter

Instructions

1. Heat a large skillet over medium heat and melt the tablespoon of butter.
2. Add the fresh corn kernels to the skillet, stirring occasionally, until they’re slightly charred and tender, about 5-7 minutes. Tip: Don’t stir too often to get those nice char marks.
3. Remove the skillet from heat and let the corn cool slightly in a large mixing bowl.
4. To the bowl, add the mayonnaise, lime juice, and chili powder. Mix well to coat the corn evenly. Tip: Adjust the lime juice and chili powder according to your taste preference.
5. Fold in the crumbled Cotija cheese and chopped cilantro until everything is well combined. Tip: For an extra kick, add a dash of hot sauce or more chili powder.

Zesty, creamy, and with just the right amount of crunch, this Mexican Street Corn Salad is a testament to how simple ingredients can create a symphony of flavors. Serve it chilled or at room temperature, and don’t forget to garnish with extra Cotija and cilantro for that Instagram-worthy finish.

Cotija Cheese and Avocado Quesadillas

Did you ever have one of those days where you just want something quick, cheesy, and a little bit indulgent? That’s exactly how I felt when I stumbled upon the idea of mixing cotija cheese with creamy avocado in a quesadilla. It’s a simple twist on a classic that brings a whole new level of flavor to your table.

Ingredients

• 2 large flour tortillas
• A handful of cotija cheese, crumbled (about 1/2 cup)
• 1 ripe avocado, sliced
• A splash of lime juice
• A couple of tablespoons of chopped cilantro
• A drizzle of olive oil

Instructions

1. Heat a drizzle of olive oil in a large skillet over medium heat (about 350°F).
2. Place one flour tortilla in the skillet and quickly sprinkle half of the cotija cheese evenly over it.
3. Arrange the avocado slices on top of the cheese, then sprinkle with lime juice and chopped cilantro.
4. Top with the remaining cotija cheese and the second tortilla.
5. Press down gently with a spatula and cook for about 3 minutes, or until the bottom is golden brown and the cheese starts to melt.
6. Carefully flip the quesadilla and cook for another 3 minutes on the other side.
7. Remove from the skillet, let it cool for a minute, then slice into wedges.

Just like that, you’ve got a quesadilla that’s crispy on the outside, with a gooey, cheesy center and the fresh, creamy texture of avocado. Serve it with a side of salsa or a dollop of sour cream for an extra kick.

Black Bean and Cotija Cheese Tacos

Sometimes, the simplest dishes bring the most joy, especially when they’re packed with flavor and ready in no time. That’s exactly how I feel about these Black Bean and Cotija Cheese Tacos—a weeknight lifesaver that never fails to impress.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• A couple of tablespoons of olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• A pinch of salt
• A splash of lime juice
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• A handful of fresh cilantro, chopped
• 1/2 cup crumbled Cotija cheese
• 6 small corn tortillas
• A dollop of sour cream (optional)

Instructions

1. Heat olive oil in a skillet over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and a pinch of salt, sautéing until translucent, roughly 3 minutes.
3. Toss in the minced garlic, cumin, and chili powder, stirring for about 30 seconds until fragrant.
4. Mix in the black beans and a splash of lime juice, cooking for another 5 minutes to let the flavors meld.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
6. Fill each tortilla with the black bean mixture, then sprinkle generously with Cotija cheese and cilantro.
7. Top with a dollop of sour cream if you’re feeling extra indulgent.

What makes these tacos stand out is the creamy Cotija cheese against the hearty black beans, all brightened up with that lime juice. Try serving them with a side of pickled red onions for an extra zing.

Cotija Cheese Enchiladas with Green Sauce

Yesterday, I found myself craving something cheesy, tangy, and utterly comforting, which led me to whip up these Cotija Cheese Enchiladas with Green Sauce. It’s a dish that reminds me of the cozy family dinners we used to have, where the table was always full of laughter and second helpings.

Ingredients

• 2 cups of shredded Cotija cheese (because its salty tang is unbeatable)
• A splash of vegetable oil (just enough to lightly coat the pan)
• A couple of cups of green enchilada sauce (homemade or store-bought, no judgment here)
• 8 corn tortillas (they hold up the best, trust me)
• A handful of chopped cilantro (for that fresh kick at the end)

Instructions

1. Preheat your oven to 350°F. This ensures everything bakes evenly and gets that perfect melt.
2. Lightly coat a large pan with vegetable oil over medium heat. Warm each tortilla for about 30 seconds on each side to make them pliable.
3. Dip each warmed tortilla into the green sauce, ensuring it’s fully coated but not soggy. This step is key for flavor in every bite.
4. Fill each tortilla with a generous sprinkle of Cotija cheese, then roll it up tightly and place seam-side down in a baking dish.
5. Pour the remaining green sauce over the rolled tortillas, making sure they’re all nicely covered. Sprinkle any leftover cheese on top because more cheese is always better.
6. Bake for 20 minutes, or until the cheese is bubbly and the edges of the tortillas are just starting to crisp up.
7. Garnish with chopped cilantro right before serving. It adds a fresh contrast to the rich, cheesy goodness.

Last night, these enchiladas were the star of my dinner table, with their creamy interior and the slight crunch from the baked edges. Serve them with a side of refried beans or a crisp salad to round out the meal.

Pasta with Cotija Cheese and Roasted Poblano Cream Sauce

Ah, there’s nothing like the comfort of a creamy pasta dish to make a weeknight feel special. I stumbled upon this combination of cotija cheese and roasted poblano cream sauce during a lazy Sunday experiment, and it’s been a staple in my kitchen ever since.

Ingredients

• 8 oz of your favorite pasta
• 2 poblano peppers
• 1 cup heavy cream
• 1/2 cup cotija cheese, crumbled
• 2 cloves garlic, minced
• A splash of olive oil
• A pinch of salt

Instructions

1. Preheat your oven to 400°F. Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning once, until the skins are blistered and charred.
2. While the peppers are roasting, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
3. Once the peppers are done, let them cool for a few minutes, then peel off the skins, remove the seeds, and chop the flesh.
4. In a skillet over medium heat, add a splash of olive oil and sauté the minced garlic until fragrant, about 30 seconds.
5. Add the chopped poblano peppers to the skillet and cook for another minute.
6. Pour in the heavy cream and bring to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally, until the sauce slightly thickens.
7. Stir in the crumbled cotija cheese until melted and well combined with the sauce.
8. Add the cooked pasta to the skillet and toss until evenly coated with the sauce. Serve immediately.

Velvety and rich with a subtle kick from the poblanos, this pasta is a dream. I love topping it with extra cotija and a sprinkle of fresh cilantro for an extra layer of flavor.

Cotija Cheese and Lime Grilled Chicken

Unbelievably juicy and packed with flavor, this Cotija Cheese and Lime Grilled Chicken has become my go-to for summer barbecues. I stumbled upon this recipe during a lazy Sunday experiment, and now it’s a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 4 boneless, skinless chicken breasts
• A generous sprinkle of Cotija cheese (about 1/2 cup)
• The zest and juice of 2 limes
• A couple of tablespoons of olive oil
• A splash of soy sauce (about 1 tbsp)
• 2 minced garlic cloves
• A pinch of salt and pepper

Instructions

1. In a bowl, whisk together the lime zest, lime juice, olive oil, soy sauce, minced garlic, salt, and pepper to create your marinade.
2. Add the chicken breasts to the marinade, ensuring they’re fully coated. Let them sit for at least 30 minutes in the fridge—this is where the magic happens, so don’t skip this step!
3. Preheat your grill to a medium-high heat, about 375°F. A little tip: if you’re using charcoal, wait until the coals are white-hot for the best sear.
4. Grill the chicken for about 6-7 minutes on each side. You’ll know it’s ready to flip when it releases easily from the grill grates.
5. Right before serving, sprinkle the Cotija cheese over the hot chicken so it melts slightly. Another tip: if you’re not a fan of grilling, this recipe works just as well on a stovetop grill pan.
6. Let the chicken rest for a couple of minutes after grilling. This keeps all those juicy flavors locked in.

Zesty, cheesy, and with the perfect char from the grill, this chicken is a dream. Serve it up with a side of grilled veggies or slice it over a fresh salad for a lighter option.

Roasted Sweet Potatoes with Cotija Cheese and Honey

Back when I first stumbled upon this recipe, I was just looking for a way to jazz up my usual sweet potato routine. Little did I know, I was about to discover a dish that would become a staple in my kitchen. The combination of creamy cotija cheese and sweet honey with the earthy sweetness of roasted sweet potatoes is nothing short of magical.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• A couple of tablespoons of olive oil
• A pinch of salt
• A dash of black pepper
• 1/4 cup of crumbled cotija cheese
• A drizzle of honey
• A sprinkle of chopped cilantro (optional, but highly recommended)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures your sweet potatoes get perfectly crispy on the outside while staying tender inside.
2. Toss the cubed sweet potatoes with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer for even roasting. Tip: Don’t overcrowd the pan, or they’ll steam instead of roast.
3. Roast for 25-30 minutes, flipping halfway through, until they’re golden and fork-tender. Tip: Keep an eye on them after the 20-minute mark to prevent burning.
4. Transfer the roasted sweet potatoes to a serving dish and immediately sprinkle with cotija cheese so it gets slightly melty.
5. Drizzle with honey and garnish with cilantro if using. Tip: The honey is best added just before serving to maintain its lovely drizzle effect.

Delightfully, the contrast between the warm, soft sweet potatoes and the cool, salty cotija cheese is a match made in heaven. Serve this as a side at your next dinner party, or enjoy it as a decadent snack straight from the baking sheet—no judgment here.

Cotija Cheese and Cilantro Rice

How many times have I found myself staring into the fridge, wondering what to make with the leftovers? Too many to count. That’s how this Cotija Cheese and Cilantro Rice came to be—a happy accident that’s now a staple in my kitchen. It’s the perfect side dish that packs a punch of flavor with minimal effort.

Ingredients

• 2 cups of cooked white rice (day-old works best)
• A handful of fresh cilantro, chopped
• 1/2 cup of crumbled Cotija cheese
• A splash of lime juice (about 1 tbsp)
• A couple of tablespoons of olive oil
• A pinch of salt

Instructions

1. Heat a couple of tablespoons of olive oil in a large skillet over medium heat. Tip: If the oil shimmers, it’s ready.
2. Add the cooked white rice to the skillet, spreading it out evenly. Let it sit for a minute to get a slight crisp on the bottom.
3. Sprinkle a pinch of salt over the rice and stir to combine. Tip: This is the time to adjust the seasoning, so taste as you go.
4. Remove the skillet from heat and immediately add the chopped cilantro and crumbled Cotija cheese. The residual heat will melt the cheese slightly.
5. Finish with a splash of lime juice, stirring gently to mix everything without mashing the rice. Tip: Fresh lime juice brightens the dish, so don’t skip it.

You’ll love the creamy texture from the Cotija cheese against the fluffy rice, with the cilantro and lime adding a fresh zing. Try serving it alongside grilled chicken or stuffed into tacos for an extra flavor boost.

Stuffed Poblano Peppers with Cotija Cheese

Deliciously smoky and just the right amount of spicy, these stuffed poblano peppers have become a staple in my kitchen, especially when I’m craving something hearty yet not too heavy. I remember the first time I tried them at a friend’s backyard BBQ, and I’ve been hooked ever since, tweaking the recipe to perfection.

Ingredients

• 4 large poblano peppers
• A splash of olive oil
• 1 cup of cooked quinoa
• A couple of cloves of garlic, minced
• 1/2 cup of corn kernels
• 1/2 cup of black beans, rinsed
• A handful of fresh cilantro, chopped
• 1 tsp of cumin
• 1/2 tsp of smoked paprika
• 1/2 cup of Cotija cheese, crumbled
• Salt to taste

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cut the tops off the poblano peppers and carefully remove the seeds and membranes. Tip: Wearing gloves can save your hands from the spicy oils.
3. Heat a splash of olive oil in a pan over medium heat and sauté the minced garlic until fragrant, about 30 seconds.
4. Add the cooked quinoa, corn, black beans, cilantro, cumin, and smoked paprika to the pan. Stir well to combine and cook for another 2-3 minutes. Tip: This mixture should be flavorful enough on its own, so taste and adjust the seasoning before stuffing.
5. Stuff each poblano pepper with the quinoa mixture, packing it in tightly but not so much that it overflows.
6. Sprinkle the crumbled Cotija cheese on top of each stuffed pepper. Tip: For extra crispiness, broil for the last 2 minutes of baking.
7. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is golden brown.

Great for a cozy dinner or as a show-stopping side, these stuffed poblano peppers offer a delightful contrast between the creamy Cotija and the smoky, slightly charred peppers. Serve them with a dollop of sour cream or alongside a fresh avocado salad for an extra touch of indulgence.

Cotija Cheese and Cornbread Muffins

Last weekend, I found myself craving something that perfectly blends the sweetness of cornbread with the salty tang of Cotija cheese. It was one of those lazy Sunday afternoons where the kitchen felt like the only place I wanted to be, experimenting with flavors that remind me of summer fairs and family barbecues.

Ingredients

• 1 cup of cornmeal
• 1 cup of all-purpose flour
• A generous pinch of salt
• 1 tablespoon of baking powder
• A splash of milk, about 1/2 cup
• 1/4 cup of melted butter
• 1 egg, lightly beaten
• A couple of tablespoons of honey
• 1/2 cup of crumbled Cotija cheese
• A handful of fresh corn kernels (about 1/2 cup)

Instructions

1. Preheat your oven to 375°F and grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the cornmeal, flour, salt, and baking powder.
3. In another bowl, mix the milk, melted butter, egg, and honey until well combined. Tip: Make sure your melted butter has cooled slightly to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to tough muffins, so a few lumps are okay.
5. Gently fold in the Cotija cheese and corn kernels. Tip: If you’re using frozen corn, no need to thaw it first—just toss it in straight from the freezer.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Golden and slightly crumbly on the outside, these muffins have a moist, tender interior with pops of sweet corn and salty cheese. I love serving them warm with a drizzle of honey or alongside a bowl of chili for a comforting meal.

Mexican Quinoa Salad with Cotija Cheese

Finally, a dish that’s as vibrant as my mood on a sunny afternoon—this Mexican Quinoa Salad with Cotija Cheese is my go-to when I crave something light yet satisfying. It’s a colorful mix of textures and flavors that always reminds me of the first time I tried it at a friend’s backyard BBQ.

Ingredients

• 1 cup of quinoa, rinsed
• A couple of cups of water
• A splash of olive oil
• 1 can of black beans, drained and rinsed
• 1 cup of corn kernels (fresh or frozen)
• A handful of cherry tomatoes, halved
• 1 avocado, diced
• A sprinkle of Cotija cheese, crumbled
• A squeeze of lime juice
• A pinch of salt and pepper

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy.
3. While the quinoa cooks, heat a splash of olive oil in a skillet over medium heat. Add the corn and black beans, stirring occasionally, until they’re warmed through and slightly charred, about 5 minutes.
4. Transfer the cooked quinoa to a large bowl and let it cool for a few minutes.
5. Add the warmed corn and black beans to the quinoa, along with the cherry tomatoes and diced avocado.
6. Sprinkle the crumbled Cotija cheese over the top, then give everything a gentle toss to combine.
7. Finish with a squeeze of lime juice and a pinch of salt and pepper to brighten up the flavors.

Kick back and enjoy this salad’s delightful contrast of creamy avocado and tangy Cotija cheese, with the quinoa adding a satisfying chew. It’s perfect on its own or as a hearty side to grilled meats. For an extra kick, I sometimes add a diced jalapeño or a dash of chili powder.

Cotija Cheese and Pumpkin Seed Pesto Pasta

Kicking off the week with a dish that’s as vibrant as it is flavorful, I stumbled upon this gem during a late-night fridge raid. The combination of nutty pumpkin seeds and tangy cotija cheese in a pesto pasta is nothing short of a revelation. It’s become my go-to for impressing last-minute guests or treating myself on a lazy Sunday.

Ingredients

• 8 oz of your favorite pasta (I’m partial to fusilli for its twists and turns)
• A generous handful of pumpkin seeds (about 1/2 cup)
• A couple of garlic cloves, because what’s pesto without a little kick?
• A big handful of fresh basil leaves (roughly 2 cups)
• A splash of olive oil (around 1/4 cup)
• The juice of half a lemon, for that bright acidity
• A hearty sprinkle of cotija cheese (about 1/2 cup, crumbled)
• Salt, just a pinch to bring it all together

Instructions

1. Bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Tip: Save a cup of pasta water before draining; it’s gold for adjusting your sauce later.
2. While the pasta cooks, toast the pumpkin seeds in a dry skillet over medium heat for about 3 minutes, or until they start to pop and smell nutty. Let them cool slightly.
3. In a food processor, combine the toasted pumpkin seeds, garlic, basil, olive oil, lemon juice, and a pinch of salt. Pulse until smooth, scraping down the sides as needed. Tip: If the pesto is too thick, a tablespoon of pasta water can loosen it up beautifully.
4. Toss the drained pasta with the pesto in the pot, adding a splash of reserved pasta water if needed to get everything nicely coated. Tip: The heat from the pasta will help meld the flavors together, so don’t skip this step.
5. Serve immediately, topped with crumbled cotija cheese and an extra sprinkle of pumpkin seeds for crunch.

Just like that, you’ve got a dish that’s creamy, crunchy, and bursting with flavor. The cotija adds a salty depth that plays off the bright pesto, while the pumpkin seeds bring a welcome texture. Try serving it with a side of roasted veggies for a meal that’s as balanced as it is delicious.

Grilled Shrimp Tacos with Cotija Cheese Slaw

Mmm, there’s nothing like the smell of shrimp sizzling on the grill to kick off summer. I remember the first time I tried adding Cotija cheese to my slaw—it was a game-changer, and now it’s a must-have for these tacos.

Ingredients

• 1 lb of large shrimp, peeled and deveined
• A couple of tablespoons of olive oil
• A splash of lime juice
• 1 teaspoon of chili powder
• 1/2 teaspoon of cumin
• A pinch of salt
• 2 cups of shredded cabbage
• 1/2 cup of crumbled Cotija cheese
• A handful of chopped cilantro
• A dollop of sour cream
• 8 small corn tortillas

Instructions

1. Preheat your grill to medium-high, about 400°F.
2. In a bowl, toss the shrimp with olive oil, lime juice, chili powder, cumin, and salt until they’re well coated.
3. Grill the shrimp for about 2-3 minutes per side, until they’re pink and slightly charred. Tip: Don’t overcrowd the shrimp on the grill to ensure even cooking.
4. While the shrimp are grilling, mix the shredded cabbage, Cotija cheese, and cilantro in a large bowl. Tip: Letting the slaw sit for a few minutes helps the flavors meld.
5. Warm the tortillas on the grill for about 30 seconds per side. Tip: Keep them wrapped in a towel to stay warm until serving.
6. Assemble the tacos by placing a few shrimp on each tortilla, topping with the slaw, and adding a dollop of sour cream.

Vibrant and bursting with flavor, these tacos are a perfect balance of smoky, tangy, and creamy. Try serving them with an extra wedge of lime on the side for an added zing.

Cotija Cheese and Black Bean Soup

Zesty flavors and hearty ingredients come together in this Cotija Cheese and Black Bean Soup, a dish that’s become a staple in my kitchen, especially during those chilly evenings when all you crave is something warm and comforting. I remember the first time I whipped this up; it was a happy accident that turned into a family favorite.

Ingredients

• 2 cups of black beans, soaked overnight (trust me, it makes a difference)
• A splash of olive oil
• 1 onion, diced (because what’s soup without onions?)
• A couple of garlic cloves, minced (the more, the merrier)
• 4 cups of vegetable broth (homemade if you’ve got it)
• 1 tsp of cumin (for that earthy warmth)
• A pinch of chili flakes (adjust to your heat preference)
• 1 cup of crumbled Cotija cheese (the star of the show)
• A handful of fresh cilantro, chopped (for that fresh kick)
• Salt, just enough to bring all the flavors together

Instructions

1. Heat a splash of olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, roughly 5 minutes. Tip: Don’t rush this step; it’s the flavor foundation.
3. Stir in the soaked black beans, vegetable broth, cumin, and chili flakes. Bring to a boil, then reduce the heat to simmer for 25 minutes. Tip: Skim off any foam that forms for a clearer soup.
4. Using an immersion blender, partially blend the soup until it’s creamy but still has some whole beans for texture. Tip: If you don’t have an immersion blender, a regular blender works—just blend half the soup and mix it back in.
5. Stir in the Cotija cheese until it’s melted and the soup is creamy, about 3 minutes. Season with salt to taste.
6. Garnish with fresh cilantro before serving.

Mmm, the soup is creamy with a slight crunch from the beans, and the Cotija cheese adds a salty, tangy depth that’s irresistible. Serve it with a side of warm tortillas or over a bed of rice for an extra hearty meal.

Avocado Toast with Cotija Cheese and Fried Egg

Perfect for those lazy weekend mornings or when you’re craving something hearty yet simple, this Avocado Toast with Cotija Cheese and Fried Egg has become my go-to breakfast. It’s the kind of dish that feels indulgent but is surprisingly easy to whip up, and today, I’m sharing my foolproof method to get it just right.

Ingredients

• A couple of slices of your favorite bread (I love a good sourdough for this)
• One ripe avocado
• A splash of lime juice
• A pinch of salt
• A pinch of red pepper flakes (optional, for a little heat)
• A small handful of crumbled Cotija cheese
• One large egg
• A drizzle of olive oil

Instructions

1. Start by toasting your bread slices until they’re golden and crisp. I find that a toaster set to medium does the trick, but keep an eye on it to avoid burning.
2. While the bread is toasting, halve the avocado, remove the pit, and scoop the flesh into a bowl. Add a splash of lime juice, a pinch of salt, and red pepper flakes if using. Mash everything together with a fork until it’s mostly smooth but still a bit chunky.
3. Heat a drizzle of olive oil in a small non-stick skillet over medium heat. Once the oil is hot, crack the egg into the skillet. For a perfect sunny-side-up egg, cover the skillet with a lid and cook for about 2-3 minutes, or until the whites are set but the yolk is still runny.
4. Spread the mashed avocado evenly over the toasted bread. Sprinkle the crumbled Cotija cheese on top of the avocado.
5. Carefully place the fried egg on top of the cheese. Season with another pinch of salt if desired.

Avocado toast with Cotija cheese and a fried egg is a delightful mix of creamy, salty, and rich flavors, with the perfect contrast of textures from the crispy toast and the runny yolk. Try serving it with a side of fresh fruit or a light salad for a complete meal that’s as beautiful as it is delicious.

Cotija Cheese and Chorizo Stuffed Mushrooms

Finally, a dish that combines the smoky depth of chorizo with the creamy, salty punch of cotija cheese, all nestled in a tender mushroom cap. I stumbled upon this combo during a lazy Sunday fridge forage, and it’s been a game-changer for my appetizer game ever since.

Ingredients

• 12 large white mushrooms, stems removed
• A good glug of olive oil
• 1/2 cup of chorizo, finely chopped
• 1/4 cup of cotija cheese, crumbled
• A couple of cloves of garlic, minced
• A splash of lime juice
• A handful of cilantro, chopped
• Salt, just a pinch

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Heat a glug of olive oil in a pan over medium heat, then toss in the chorizo. Cook until it’s nicely browned, about 5 minutes.
3. Add the minced garlic to the pan with the chorizo and cook for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Remove the pan from heat and stir in the cotija cheese, lime juice, and cilantro. Mix well until everything is combined.
5. Brush the mushroom caps with a little olive oil and sprinkle with a pinch of salt. This helps them get golden and delicious in the oven.
6. Spoon the chorizo and cheese mixture into each mushroom cap, packing it in lightly.
7. Bake for 15-20 minutes, until the mushrooms are tender and the tops are golden. Tip: Keep an eye on them after 15 minutes to avoid over-browning.
8. Let them cool for a couple of minutes before serving. Tip: They’re molten hot right out of the oven, so patience is key.

Each bite delivers a perfect balance of spicy, creamy, and earthy flavors, with a slight crunch from the baked cheese topping. Try serving them on a platter with a drizzle of crema and extra cilantro for a pop of color.

Mexican Caesar Salad with Cotija Cheese Croutons

Venturing into the world of salads with a twist, I stumbled upon this Mexican Caesar Salad that’s become a staple in my summer menu. It’s the perfect blend of creamy, crunchy, and a little spicy, with those Cotija cheese croutons stealing the show every time.

Ingredients

• A couple of romaine hearts, chopped
• A splash of olive oil
• 2 cloves of garlic, minced
• 1/2 cup of mayonnaise
• A handful of grated Cotija cheese, plus extra for croutons
• A squeeze of lime juice
• 1 tsp of anchovy paste
• A pinch of chili powder
• 2 cups of day-old bread, cubed

Instructions

1. Preheat your oven to 375°F. Toss the bread cubes with a splash of olive oil and a handful of grated Cotija cheese. Spread them out on a baking sheet and bake for about 10 minutes, or until golden and crispy. Tip: Keep an eye on them after 8 minutes to prevent burning.
2. In a large bowl, whisk together the mayonnaise, minced garlic, lime juice, anchovy paste, and chili powder until smooth. Tip: If the dressing is too thick, a little water can thin it out without losing flavor.
3. Add the chopped romaine to the bowl and toss until every leaf is coated with the dressing. Tip: For the best texture, add the dressing just before serving to keep the lettuce crisp.
4. Top the salad with the Cotija cheese croutons and an extra sprinkle of cheese if you’re feeling indulgent.

What makes this salad a winner is the contrast between the creamy dressing and the crunchy, salty croutons. Serve it alongside grilled chicken or fish for a meal that’s as satisfying as it is colorful.

Cotija Cheese and Mango Salsa

Delightfully tangy and sweet, this Cotija Cheese and Mango Salsa is my go-to for summer gatherings. It’s a vibrant mix that always reminds me of backyard BBQs and the joy of sharing food with friends.

Ingredients

• 2 ripe mangoes, diced into small cubes
• A handful of fresh cilantro, finely chopped
• 1 small red onion, minced
• A couple of limes, juiced
• A splash of olive oil
• 1/2 cup of crumbled Cotija cheese
• A pinch of salt
• A dash of chili powder for a little kick

Instructions

1. Start by dicing the mangoes into small cubes, making sure to remove the pit. Tip: For easier dicing, score the mango flesh in a grid pattern before slicing it off the skin.
2. Finely chop the cilantro and mince the red onion, adding them to a large mixing bowl with the mango.
3. Squeeze the juice of two limes over the mango mixture. Tip: Roll the limes on the counter before juicing to get the most juice out of them.
4. Add a splash of olive oil and a pinch of salt, then gently toss everything together.
5. Sprinkle the crumbled Cotija cheese over the top and give it one last gentle mix. Tip: If you’re not serving immediately, hold off on adding the cheese until right before serving to keep it from getting too soft.
6. Finish with a dash of chili powder for that perfect hint of spice.

So there you have it—a salsa that’s bursting with flavors and textures, from the creamy Cotija to the juicy mango. It’s fantastic with tortilla chips, but I also love it spooned over grilled fish or chicken for a tropical twist.

Conclusion

Absolutely, this roundup of 20 Delicious Cotija Cheese Recipes offers something for every occasion, from cozy family dinners to festive gatherings. We hope these dishes inspire you to explore the rich flavors of Cotija cheese in your kitchen. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos