Sometimes I have to pinch myself at the cool stuff I get to do here on my blog. Working with some great brands would definitely be high up on my list of “things I love to do” items. Cacique Cheese is one of those brands and here’s why.
One day in 1973, a man was convinced he could make cheese better than what was already available at his local stores. He started producing very small amounts to sell in downtown Los Angeles. He done this by taking the back seats out of his car and replacing them with a couple of coolers filled with ice. After packing the coolers with his homemade cheese, he would drive to downtown and sell his precious queso fresco. It wasn’t long until word spread about the cheese and how fantastic it was, and now 40 years later Cacique is the largest manufacturer of fresh cheese in the country. Just writing this still gives me goosebumps as it did when I heard Gilbert, the father’s son tell us the story at the Cacique headquarters recently.
The Cacique operation is huge now, but that hasn’t stopped or altered the passion within the family. In fact as we watched Gilbert explain how Cacique was born, he teared up and had to pause for a moment. You could tell by listening to Gilbert and the rest of the family just how proud they are of their cheese. The father has since retired but the rest of the family still are involved in the day to day operations, just as they were as children growing up helping at the factory. As I walked through the factory and watched thousands of items fly past me on 24 hour production belts, I couldn’t help think about those few ice chests in the back of the car, and how far Cacique has grown. A true testament of the passion Gilbert’s father had.
Myself and a handful of other bloggers tasted so many different varieties of Cacique cheese when we visited the factory. In the past I’ve used Cotija for topping my tacos and enchiladas, but there’s so many other choices available. Manchego, Mozzarella and Asadero are all perfect for melting, while Cotija, Queso Fresco and Queso blanco are ideal for crumbling over tacos or salads. I loved them all but my favorite has to be the Panela. You can cut it into slices, sear it in a pan with some olive oil to get a crispy texture on the outside but the middle remains soft and melty, It makes a perfect snack. Cacique also make various types of Crema, and after tasting them I really don’t think I’ll buy a tub of regular sour cream again! Chorizo, yogurt smoothies and Horchata complete the line up of great products.
For my Chicken and Chorizo Tortilla Stack, I used Cacique Enchilado with some beef chorizo. The Enchilado cheese melted perfectly with the chorizo and chicken filling. This has to be on your next list of breakfast things to make at home, It’s so easy but tastes like something you could find at your favorite restaurant. Don’t forget to check out the Cacique website for more recipes and inspiration.
Many thanks to the Cacique team for being such gracious hosts and providing such awesome eats! This post is sponsored and compensation was provide, though all opinions and thoughts are always my own. Thanks to Luz Gallardo for all of the event photography.
Chicken and Chorizo Tortilla Stack
- 3 inch small tortillas about 4.5 wide
- 2 tablespoons olive oil
- 1 1/2 cups diced cooked chicken
- 1 package of Cacique Beef Chorizo 9oz
- Red Salsa
- 2 cups grated Cacique Enchilada Cheese
- 1 large egg
- Fresh cilantro chopped
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a small pan.
- Cook each tortilla for about 1 minute on both sides.This just helps the tortilla stack better.
- Lay the tortillas on a paper towel to drain.
- In another pan, cook the chorizo for 5-7 minutes, stirring well and set aside.
- Take one tortilla and place it back in the pan but with the heat off.
- Add some chopped chicken on top of the tortilla followed by about 2 tablespoons of chorizo.
- Place a dollop of salsa on top and then about 1/4 cup of the grated cheese.
- Place another tortilla on top and repeat the layers until all three tortillas have been used and you end up with cheese at the top.
- Carefully place the pan into the oven and bake for about 10-12 minutes and the cheese has started to melt in each layer.
- When the stack is almost ready, cook the egg in a small pan.
- Take the tortilla stack from the oven and top with the egg.
- Garnish with some salt, pepper and lots of fresh chopped cilantro.
- Serve immediately.