Best Hominy Con Queso Recipes

Easy Ecuadorian Hominy With Scrambled Eggs and Cheese image

Provided by Pesto lover

Categories Breakfast

Time 10m

Yield 3 serving(s)

Number Of Ingredients 8

1 (14 ounce) can yellow hominy or 1 (14 ounce) can white hominy
6 eggs, beaten
1/2 small onion, diced fine
3/4 cup shredded monterey jack cheese or 3/4 cup Fontina cheese
2 tablespoons chopped cilantro
salt & pepper
1 teaspoon canola oil
1 achiote, seed

Steps:

Rinse hominy & drain.
Heat skillet on med-high heat. Add oil & achiote seed. When oil colors, removed and discard achiote seed.
Combine all ingredients and pour into skillet.
Stir occasionally and cook until eggs are done.
This can be served with salsa on top. I like to serve this with sliced tomatoes on the side.

Nutrition Facts : Calories 366.7, Fat 21.2, SaturatedFat 8.8, Cholesterol 448.1, Sodium 572.1, Carbohydrate 21.2, Fiber 3.5, Sugar 1.4, Protein 21.6

Cheese and Hominy Quesadillas with Tropical Salsa image

Provided by Katherine Anastasia

Yield Makes 4 servings

Number Of Ingredients 10

1 cup finely chopped peeled cored pineapple
1 cup diced peeled pitted mango
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeño chili, seeded, chopped
8 5- to 6-inch-diameter corn tortillas
2 cups (packed) grated hot pepper Monterey Jack cheese (about 8 ounces)
3/4 cup crumbled feta cheese (about 3 ounces)
1 cup drained golden hominy (from 15-ounce can)
3 tablespoons (or more) vegetable oil

Steps:

Stir first 5 ingredients in medium bowl to blend. Season salsa with salt and pepper.
Cook tortillas over gas flame until blackened in spots, about 30 seconds per side. Transfer to work surface. Sprinkle 4 tortillas with both cheeses and hominy, dividing equally; top with remaining 4 tortillas. Heat 1 1/2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 2 quesadillas in each skillet. Cook until bottoms are crisp and brown, pressing occasionally with spatula, about 2 minutes. Turn quesadillas over. Cook until bottoms are brown and cheeses melt, adding more oil as needed, about 2 minutes longer. Cut quesadillas into quarters. Arrange 4 quarters on each of 4 plates. Serve with salsa.