Yesterday we went to the store and got a bunch of cheese. We got so much cheese that I couldn’t stop thinking about all the new recipes I wanted to prepare.
How about cornbread muffins topped with crema frosting and sprinkled with crumbled Cacique cotija cheese? Yum!
The adventure continued this morning as I entered my kitchen with the idea of making scrambled eggs with chorizo and cheese. Is there anything more amazing in the morning than scrambled eggs with chorizo and cheese? I think not. So off I went to conquer my craving, but wait, where would I cradle my scrambled cheesy eggs-travaganza? How about a taco bowl? A homemade tostada bowl? Yes! It was perfect!
How To Make A Tostada Bowl:
- Get some small flour tortillas. Don’t use corn tortillas, because although they are the perfect size corn tortillas are not as easy to bend and mold so they might break. I cut the edge of the flour tortillas so when they get toasted I can see the all the crunchy layers.
- Turn some cupcake pans upside down and place the tortillas in between the cupcake molds.
- Spray with water and sprinkle some salt on the tortillas and place in the oven at 375 degrees F for 20 minutes or until golden brown and toasted.
Ingredients for the Scrambled Eggs-travaganza:
2. Cacique beef or pork chorizo (Cacique also has a soy chorizo)
3. Cacique Enchilado Cheese, crumbled
Place the chorizo on a nonstick pan. Cook the Cacique chorizo until done over medium low heat. Use a spatula to work the chorizo so it does not get burned. Let the chorizo rest on a strainer to remove excess grease and set aside.
Whisk the eggs really well in a small bowl until all you see is yellow. In a separate nonstick pan, scramble the eggs. Toss in some crumbled Cacique Enchilado cheese and keep scrambling. The cheese will melt like when Juliet saw Romeo and it will intertwine with the eggs in a holy ceremony of deliciousness.
When the eggs are done mix some of the cooked Cacique chorizo in and then place in a tostada bowl. Sprinkle some chives on top. Grab your café, go sit down on your porch (if you have one) and enjoy your well deserved desayuno de campeónes.
My cheesy egg-stravaganza was something special, as is a Facebook group I joined today. This is not just some cheesy Facebook group, this is the Cacique Auténtico Cheese Society.
I love cheese, it comes in a close second to my husband and my family. And for my husband, cheese might actually be at the top of his list, (though I hope the kids and I are up there too), so when I told him that I was a member of the Auténtico Cheese Society he actually said “I want to be a member too”. So we are both now cheese expertos!
The Auténtico Cheese Society is for those who seek culinary discovery and cultural exploration and truly appreciate sabores auténticos. Go visit the Cacique Auténtico Cheese Society Facebook page to join.
The current cheese of the month is the Enchilado cheese that I used in this recipe. Besides info about the featured cheese of each month you will also get special access to upcoming promotions and priority notification of giveaways.
Every month, 125 members of the society will be randomly selected to win a free cheese coupon. Monthly member-only newsletter highlights product attributes, usage ideas and recipes for the Cheese of the Month. The first 20,000 who sign up to the Auténtico Cheese Society will receive a welcome package with $5 in coupons. Join FREE Now
If you are a cheese-lover then the Cacique Auténtico Cheese Society is for you, and if you are not a cheese-lover (yet) then you will become one. Check it out HERE!
And yes, I also made the cornbread muffins topped with Cacique crema frosting and Cacique cotija cheese sprinkles… YUM!