Cooking Time: 15 Minutes

Lala Spicy Cream Ham Pasta

Ingredients

  • ¾ cup LALA® Crema Mexicana (Mexican Style Sour Cream)
  • 1 lb. Pasta, any type
  • Serrano Peppers to taste, diced or chopped
  • 7 oz. thick Ham slices, diced
  • ½ Onion, finely chopped
  • ½ tsp. Curry powder
  • 3 tbsp. Margarine, divided
  • 5 oz. Bacon, thinly sliced
  • 7 oz. Mushrooms, quartered
  • ⅓ cup Cilantro, finely chopped
  • Salt and Pepper to taste

Directions

Bring a pot of lightly salted water to boil. Add the pasta and cook until al dente, drain and set aside.

In a pan, fry bacon, cut finely and set aside.

Fry onion in a separate pan with half the margarine, add diced pepper and mushrooms and brown until cooked half through. Add ham and curry and continue cooking for 2 more minutes, stirring occasionally.

Finally, add the LALA® Crema Mexicana and blend well.

Add pasta to the sauce while it is still hot, add the rest of the margarine, mix well and season with salt and pepper. Serve sprinkled with bacon and cilantro.

Lala Yogurt Pie

Ingredients

  • 12 oz. Peach LALA® Yogurt Blended,
  • any flavor 1 small box of sugar free Gelatin desert mix (same flavor as your yogurt)
  • 8 oz. fat free Whipped Cream
  • ¼ cup of water Reduced fat Graham Cracker Crust

Directions

Start by boiling water for your Jell-O mix, following the gelatin packaging instructions up to the point where the gelatin is dissolved.

Whisk in your Peach LALA® Blended Yogurt, then fold in Whipped Cream. Once all ingredients are blended, pour mixture into graham cracker crust. Cover pie with a cover or plastic wrap and place in refrigerator overnight.

The next day, cut a cool yummy slice for yourself and enjoy!

IDEA: Try mixing up your flavors, like a Peach LALA® Blended Yogurt with strawberry gelatin.

Lala Chipotle Street Corn Dip

Ingredients

  • 1 tbsp. Vegetable Oil
  • 6 cups Corn Kernels, frozen
  • ½ cup LALA® Crema Mexicana (Mexican Style Sour Cream)
  • ½ cup Mayo
  • ¼ cup Chipotle Peppers in Adobo, chopped
  • 1 tbsp. Kosher salt
  • 2 cups Cheddar Jack Cheese, shredded
  • ½ cup Cotija cheese, crumbled
  • 2 tbsp. Tajin
  • 1 tbsp. Cilantro, chopped
  • 1 bag Tortilla chips
  • 2 each Lime wedges

Directions

Preheat oven to 350ºF.

Heat a large sauté pan over high heat until pan begins to smoke.

Turn off heat and add vegetable oil and corn kernels into pan. Turn heat back on and sauté for 3-4 minutes or until kernels begin to brown. Constantly stir to avoid burning.

Once cooked, place into a large bowl and stir in the LALA® Crema Mexicana, mayo, chipotle peppers, Kosher salt, and the cheddar jack until well combined.

Transfer corn mixture into a large baking dish and cover with foil. Bake for 10-15 minutes or until mixture is hot and bubbly.

Once done, remove from oven and top with the Tajin, cilantro, cotija cheese and serve with tortilla chips and lime wedges.

Chilaquiles

Ingredients

For the chips:

  • 1/4 cup vegetable oil, for frying
  • 12 corn tortillas, cut into 8 wedges each
  • Kosher salt


For salsa roja:

  • 4 Roma tomatoes or 2 large tomatoes (about 1 1/2 pounds), chopped
  • 1/2large yellow onion, chopped
  • 1 medium jalapeño, sliced (remove the seeds for a less spicy dish)
  • 2 cloves garlic
  • 1 1/4 cups low-sodium chicken or vegetable broth, divided
  • 2 teaspoons vegetable oil
  • Kosher salt

For serving:

  • Avocado or guacamole
  • LALA® Crema Mexicana
  • LALA® Queso Fresco
  • Fried eggs

Instructions

  • Fry the tortillas.Heat 1/4 cup oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges and cook, flipping once, until lightly brown and crisp.
  • Drain the tortilla chips. Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.
  • Make the salsa roja.Place the tomatoes, onion, jalapeño, and garlic in a blender or food processor fitted with the blade attachment. Pour in 1 cup of the broth. Blend until smooth.
  • Cook the salsa. Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the salsa and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes (the consistency of the salsa will vary depending on the size and juiciness of the tomatoes). Add additional broth to thin out the salsa, if needed. Taste and season with salt as needed.
  • Coat the chips with the salsa. Add the tortilla chips and stir carefully to coat the chips. Cook until the tortillas are heated through, about 3 minutes. Taste and season with salt as needed.
  • Serve warm.Serve warm garnished with avocado or guacamole, crema, queso fresco, and/or fried eggs, if desired.