Category Archives: Eggs and Cheese

Dishes made principally with eggs and cheese.


A Mexican-style milk and egg custard with caramelized sugar similar to Creme Caramel.

  • 2-1/4 cups milk
  • 2 eggs
  • 1 cup sugar
  • 4 egg yolks
  • 1/2 t vanilla
  • pinch of salt

Combine milk, 1/2 cup sugar and vanilla. Bring to boil and cool 20 minutes.

Place remaining sugar in small pan. Over low heat, leave without stirring until sugar browns, then stir with a wooden spoon until melted and caramel colored. Pour quickly into a 1-quart ceramic mold and swirl to cover bottom.

Beat together the eggs, yolks and salt; beat in milk. Strain to remove foam.

Pour into mold. Tie buttered waxed paper and foil on top. Cover with lid. Pour boiling water in a steamer pan to just below rack. Cover steamer. Cook 1-1/4 hours.

Cool completely. Invert to serve so caramel is on top.

Grandma’s Cottage Cheesecake

This is such a special cheesecake, different from any other cheesecake I have ever eaten. The cottage cheese keeps its lumpy texture, so it doesn’t have the dense solidity of cheesecakes made with cream cheese. It’s like curd cake, and it’s almost a meal in itself. Even though I loved the sweeter cookies and other baked goods Grandma used to make, her cheesecake was ever so satisfying.

Ingredients for Grandma’s Cottage Cheesecake

  • 1 recipe baking powder biscuit base
  • 1 container creamy cottage cheese
  • 2 eggs, well beaten
  • 1/2 to 1 cup sugar
  • 1/2 t vanilla
  • 1/2 cup raisins

Spread baking powder biscuit dough in large shallow pan, pinching up dough around edges for about 1/2 inch. Mix together rest of ingredients. Spread on dough base and bake at 350 F for 1/2 hour or until set.

Note: The original Grandma version calls for a yeast dough base rather than baking powder dough; however, baking powder dough is easier.

Cottage Cheese Cake
Cat at the Zoo

Sweet Strawberry Omelet

4 eggs, separated
1/2 cup yogurt
2 T sugar
1 T butter
1/4 cup whipped cream
3 T milk
2 t sugar
2 cups sliced strawberries

Beat egg whites until frothy; add 2 T water and 1/4 t salt. Beat stiff. Beat yolks until thick. Add 1/4 cup yogurt and 2 T sugar. Fold yolks into whites.

Melt the butter in a large pan. Pour in eggs, reduce heat and cook 8 minutes. Place in over until top is set (10-12 minutes). Slide onto a warm platter.

Combine rest of yogurt, whipped cream, milk and sugar and spoon on top of omelet. Top with some of the berries and serve the rest on the side.

Servings: 4

Cream Cheese Omelet

  • 4 oz. cream cheese
  • 1/2 cup cream
  • 4 T chives, chopped
  • 1/4 tsp Worcestershire sauce
  • Salt and pepper
  • 6 eggs, separated
  • 1-1/2 T butter

Beat the cream cheese and cream together. Add chives, Worcestershire sauce and season. Beat the egg yolks into the cheese mixture. Whip the egg whites until peaked and fold into cheese. Fry omelet in butter, then grill top to brown.


Quesadillas are traditional Mexican cornflour pockets or folded tortillas (corn or wheat) filled with many savory stuffings, from sauteed hot chiles and onions (rajas) to beans and from squash blossoms and huitlacoche (corn fungus) to seasoned ground beef. They usually, although not always, contain cheese. When using ready-made corn or flour tortillas, they can be pan-grilled with very little or no oil. When using fresh masa harina, they are deep fried in very hot grease.

  • 2 cups masa harina (tortilla flour)
  • 2 T wheat flour
  • 1/2 t baking powder
  • 1/2 t salt
  • 2 T melted butter
  • 1 egg
  • 1/2 cup milk, approximately

Mix dry ingredients well; add butter, egg and enough milk to form a fairly stiff dough. Form into medium-thin tortillas rounds either using a tortilla press, rolling or patting between palms of hands. Stuff with any of the following stuffings, fold and seal the edges by pinching together, and fry in hot lard or oil. Drain and serve.

Stuffings: Cheese and epazote herb (known as Mexican Tea or wormseed). Mushrooms sauteed with onions and peppers. Squash bloosoms seauteed with onions. Spiced ground beef. Beans.


The common Spanish name, epazote (sometimes spelled and pronounced ipasote or ypasote), is derived from Nahuatl: epazōtl (pronounced [eˈpasoːt͡ɬ]) meaning skunk sweat.

Wikipedia contributors. “Dysphania ambrosioides.” Wikipedia, The Free Encyclopedia. Wikipedia, The Free Encyclopedia, 15 Feb. 2016. Web. 24 Mar. 2016.


Lenny-Lenny-Lenny cheesecake

  • 3 packs Philadelphia cream cheese
  • 16 oz. sour cream
  • 1-1/4 cup sugar
  • 5 eggs (7 small)
  • 2 t vanilla
  • Crescent roll dough

Ingredients should be at room temperature. Mix cream cheese, sour cream, sugar and vanilla. Add eggs, one at a time. Spread crescent roll dough in 13 x 9″ pan and fill. Bake for 50 minutes at 350F. Chill well and serve.

Lenny’s a friend of ours who used to spend plenty of time here in Mexico. Whenever there was a special occasion that needed food contributions, Lenny would make his famous cheesecake. It was always enjoyed and is a really easy recipe to put together.


A typical dish from the Yucatan Peninsula of Mexico, made with a wonderful creamy sauce of ground pumpkin seeds. Paptzules are similar to enchiladas in that they are filled and rolled tortillas smothered in a sauce that has chiles in it but is not necessarily very spicy.

Ingredients for Papatzul

  • 3 cups hulled pumpkin seeds (pepitas)
  • 6 serrano chiles
  • 1 sprig epazote (or 2 tsp dry)
  • 3 cups hot water
  • 24 corn tortillas
  • 12 hard cooked eggs

Pulverize the pepitas in a blender. Add seeded chiles and epazote and blend again. Place in a pan and add hot water gradually, stirring. Do not boil. Bring to a bare simmer and cook until sauce is like cream. Dip tortillas in sauce, fill with sliced or chopped eggs, roll, place in a baking dish and cover with remaining sauce. Place in oven until just heated through.

pumpkin seeds - Pepitas

Elote con Queso

A Mexican corn and cheese casserole with a zing of fresh green chiles.

Elote Con Queso Ingredients

2-1/2 cups corn kernels (from about 5 ears)
1 tbsp baking powder
1/2 lb Manchego cheese, cubed or grated
1/4 lb. cheddar cheese, cubed or grated
4 fresh green chiles (serranos, for example), seeded and chopped
3 tbsp sugar
9 eggs
3 cups heavy cream
1 tbsp salt

Heat oven to 250º F. Butter an ovenproof 3-quart baking dish.

In a blender, break down corn kernels slightly. Mix with cheese, chiles, sugar, and baking powder.

Whisk together eggs and cream. Add to corn mixture with salt.

Pour into baking dish. Bake until just set, 45-55 minutes. Serve immediately. 12 servings.

Corn cobs


Fried Cheese

Cut any hard white cheese, or Gouda, Gruyere, or cheddar, into cubes. Roll cubes in flour. Fry cheese cubes in very hot oil or butter. Serve with a squeeze of lemon on top, and with bread.

Variation: Fried eggs and cheese

Dip 1 thick slice of cheese in flour. Fry in hot butter or oil. When it begins to bubble, break 1 egg over it and continue to cook until white is set. Season with salt and pepper.