1/2 cup Papalote Roasted Tomato Salsa – Serrano Tomatillo 4 baking potatoes 1/2 cup sour cream 2 tbsp. chopped cilantro 1/2 cup shredded cheddar cheese Pierce potatoes once with a fork and bake them at 400º for 45 minutes or until soft. Remove potatoes from the oven, slice off top and set aside. Scoop Potato meat out of each potato keeping skins intact. Mash with sour cream, fresh cilantro, and Papalote Roasted Tomato Salsa. Scoop mixture back into skins and top with cheese.

1 cup Papalote Roasted Tomato Salsa – Serrano Tomatillo 1/2 lb tortilla chips 1/2 lb shredded chicken (barbecued, roasted or boiled) 1/2 yellow onion finely sliced 1 cup shredded Monterey-Jack cheese 1 cup of water Queso fresco, as needed Sour cream, as needed   In a deep pan mix water and Papalote Roasted Tomato Salsa. Bring it to a boil and set low heat. Add the tortilla chips and let them soak. Mix chicken and onion in and top with cheese. Cover and let simmer with heat turned off. Serve with refried beans. Sprinkle queso fresco liberally and top with a generous dollop of sour cream.

1 cup Papalote Roasted Tomato Salsa – Chipotle 1/2 cup of sour cream 1/4 cup of mayonnaise 6 ears corn, in their husks 1 cup cotija cheese Heat a grill to medium-high heat. Grill the corn in their husks until the husks start to blacken, about 3 minutes per side. Peel back the corn husks, leaving on to use as handles while eating. Whisk Papalote Roasted Tomato Salsa Chipotle, sour cream, and mayonnaise together and brush all over the corn. Garnish with the cotija cheese.