Blog

• 1 Package Del Real Pollo Asado (diced) heated to package directions
• 1 large head cauliflower, cut into florets
• 1 cup heavy cream
• 4 ounces Challenge Dairy Cream Cheese
• Sargento 4 State Cheddar Blend 1 1/2 cups, plus 1 cup for topping of the Mac & Cheese
• 1 tablespoon Challenge Dairy unsalted butter
• 1 box of your favorite pasta cooked and drained
• Equipment: 8 by 8-inch baking dish

Preheat oven to 375 degrees F. Then bring a large pot of water to a rapid boil. Season the water with salt. Rub cold butter all over the baking dish. Cook the cauliflower in the boiling water until fork tender, or about 7 minutes. Drain well and pat between several layers of paper towels to dry. Bring the cream to a simmer in a deep saucepan or pot, and whisk in the Challenge Dairy Cream Cheese and Sargento 4 state Cheddar Blend until smooth. Place cauliflower in sauce pot with your the cheese/cream mixture. Using an immersion blender/stick blender puree all the ingredients in pot until smooth. Fold in pasta and diced Del Real Pollo Asado into pot and pour contents into baking dish. Top with the remaining 1 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

People are always asking how I make my award winning salsas! I think today is the perfect day to share my family’s super secret Salsa de Tomate recipe with you! It’s the perfect dish to pair with your festivities! Therefore the first time ever I am sharing my family’s super secret Salsa de Tomate recipe with you!

Salsa De Tomate

6 Vine Ripe Tomatoes (room temperature)
2 Green Jalapeño Peppers
2 Yellow Jalapeño Peppers or “Yellow Hots”
1/2 Sliced Yellow Onion
1/4 cup diced green onion
1/4 cup cilantro
1 ounce Avocado Oil
1 tablespoon Sea Salt

In a bowl lightly coat tomatoes & peppers in Avocado Oil.
Grill tomatoes & peppers on Gunter Wilhelm BBQ Pan on medium heat. Grill about 10-12 minutes on each side or until tomatoes are caramelized and become soft to the touch.
Once tomatoes and peppers are thoroughly cooked remove from the Gunter Wilhelm BBQ Pan and place in in Gunter Wilhelm Premier ProCook Nonstick Sauce Pot (It’s important that the tomatoes are soft to the touch). Do not turn on heat.
Cover with plastic wrap and let steam for 15 min. This will make it easier to remove the skin.
Remove plastic wrap from the pot and then remove skin from tomatoes and peppers using your gloved hands. It’s always a great idea to wear gloves while handling peppers. Gently peel it and it should come off easily. Try to remove the outer most part of the skin only so that you don’t remove much of the flesh of the tomato or pepper.
Remove the peppers from pot. Dice the peppers and add 1/2 the peppers back to the pot. A trick I always use is adding a bit of peppers at a time to the salsa. You can always add more spice to the salsa but you can’t remove spice.
Add salt to the pot of salsa. Using a stick blender or immersion blender puree the salsa in the pot.
Taste again and adjust spice & seasoning as necessary.
Bring salsa to a low simmer and simmer for 20 minutes.
Place salsa in a glass or plastic container and cool in the fridge until cold.
Add onion, green, and cilantro when you are ready to eat the salsa.
Enjoy!