15 mins to prepare

0 mins cook time 

60 mins rest

75 mins total 

4 portions

Ingredients

• 12 ounces cold cooked chicken, boneless, skinless and shredded 
• 1/3 cup sliced ​​almonds
• 1/3 cup celery, chopped 
• 2 teaspoons minced fresh parsley  
• 1 can NESTLÉ® Medium Cream (7.6 oz) 
• 2 tablespoons of mayonnaise 
• Juice of 1 lime
• 1/2 teaspoon garlic powder  
• Salt and pepper to taste  

Instructions

1. Combine the chicken, almonds, celery, and parsley in a large bowl.  
2. Add the Half Cream, the mayonnaise, the lime juice, salt, pepper to taste and the garlic powder. 
3. Mix it well and refrigerate for 1 hour

Tip: Eat it on a toast of bread as an appetizer, as a dip accompanied by chips or mixed with lettuce and other fresh ingredients for a salad!

30 mins of preparation

60 mins of cooking

20 mins of rest

110 mins total 

Portions: 20 empanadas 

Ingredients 

• 3 bell peppers
• 1 tablespoon of Olive Oil
• 1/2 cup diced white onions
• 2 garlic cloves, minced
• 1 roma tomato, diced
• 1 cup of frozen or canned yellow corn  
• 1 cup of NESTLÉ Media Crema (7.6 oz)
• 1 1/4 teaspoons of salt
• 1/2 teaspoon ground black pepper 
• 20 frozen patty doughs, previously thawed 
• 1 large egg, beaten 

Instructions

1. Roast the peppers over the stove or on a BBQ for 5 minutes or until charred on all sides
2. Place the charred peppers in a closed plastic bag, leave to steam for 10 minutes. This will allow you to peel the pepper later
3. Using your hands, carefully rub and remove the charred skin 
4. Cut the peppers lengthwise. With a spoon, remove the seeds and veins; cut them into strips 
5. Heat the oil in a large skillet over medium heat. Add onion and garlic; cook, stirring frequently, about 2 minutes or until the onion begins to soften. Reduce the temperature to medium-low. Add the tomato; cook for 3 more minutes. Add the peppers and corn; stirring frequently, for 5 minutes. Add the Media Crema, salt, and pepper. Cook, stirring frequently, for 10 minutes until simmering. Remove from heat; set aside to cool.
6. Preheat the oven to 350° F. 
7. Place the dough discs on a large surface. Place 1 heaping teaspoon of the mixture into the center of each disc. Brush edges with egg, fold in half and seal the edges with a fork. Place patties on large baking sheet; spread with egg and prick with fork. 
8. Bake for 35-40 minutes or until the patties are golden brown

15 mins to prepare 

10 mins Cook Time 

0 mins rest 

25 mins total

Makes 4 servings 

Ingredients

• 1 pound cooked shrimp, peeled and deveined
• 2 ripe avocados
• ½ cup yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons lime juice
• 1/3 cup NESTLÉ® Medium Cream
• 1/3 teaspoon of salt
• 1/3 teaspoon ancho chili powder
• 2 teaspoons fresh coriander, minced

Instructions

1. Cut the tails off the shrimp and put them in a medium bowl.
2. Chop the avocados into cubes the size of an almond. Add to the bowl with the shrimp. Add the peppers and tomatoes and mix.
3. In a small bowl, combine the lemon juice, Media Crema, salt, chili powder, and cilantro. Stir until smooth.
4. Pour the dressing over the shrimp mixture and mix until covered.
5. Serve chilled on crackers or fresh lettuce.

20 mins to prepare 

20 mins Cook Time 

0 mins rest 

40 mins total

Makes 6-8 servings 

Ingredients

Dough to bread:

• 1 cup all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon cayenne
• 1 cup of carbonated water

Tacos:

• Vegetable oil for frying
• 1 cup all-purpose flour
• 1 pound Large Shrimp without shell and without streaks
• ¼ teaspoon salt
• 2 tablespoons lime juice
• 2 cups of shredded cabbage
• 1 cup fresh salsa (red or green)
• 1 jalapeño, seeded and minced
• Corn or Flour Tortillas
• Lemon slices
• ½ cup fresh cilantro, chopped

Spicy cream sauce:

• 2/3 cup NESTLÉ® Medium Cream 
• 2 teaspoons hot sauce
• ¼ teaspoon cumin
• Pinch of salt

Instructions:

1. To make the bread dough, combine all the dry ingredients in a medium bowl and gradually mix with the carbonated water. Set aside. 
2. To make the hot cream sauce, combine all the ingredients in a small bowl. Set aside
3. Combine the shredded cabbage with lemon juice, zest, and salt. Set aside.
4. To cook the shrimp, add enough vegetable oil to reach 1 inch depth in a medium skillet or deep fryer. While the oil is heating, coat the shrimp with 1 cup of all-purpose flour and place the shrimp on a plate. Once the oil reaches the proper temperature, using tongs and working in batches, dip the shrimp into the batter and then fry them in the oil until the shrimp are pink and cooked through. The shrimp will take about 2-3 minutes to cook. Transfer cooked shrimp to paper towels to drain excess oil. * Be careful when cooking shrimp; the oil will be very hot.
5. Serve shrimp with tortillas, cabbage, salsa, cilantro, jalapeños, lemon wedges, and spicy cream sauce.

5 mins to prepare 

20 mins Cook Time 

0 mins rest 

30 mins total

Makes 8 servings 

Ingredients

Frittata:

• ½ cup Carnation® evaporated milk
• 9 large eggs
• 1 red or yellow bell pepper
• ½ jalapeño, minced
• ½ small yellow onion
• ½ teaspoon cayenne
• ½ teaspoon of salt
• ½ cup shredded Monterey Jack cheese
• 1 tablespoon of olive oil
• 1 avocado, sliced

Creamy Tomatillo Sauce:

• 2/3 can  NESTLÉ® Medium Cream (7.6oz)
• 1/3 cup tomatillo sauce

Instructions

1. Heat oven to 400 ° F. Set aside 10-inch ovenproof skillet (preferably nonstick).
2. Cut the red and yellow pepper into strips and the onion finely into small squares. Set aside
3. In a medium bowl, combine the eggs, evaporated milk, salt, pepper, and half the cheese. Set aside.
4. Heat the olive oil in an ovenproof skillet over medium heat.
5. Sauté the vegetables for 3-4 minutes until the onions are translucent.
6. Reduce the heat to low and add the egg mixture to the skillet. Stir briefly to combine all ingredients. Let the eggs cook, without stirring, for 2-3 minutes until they begin to settle to the bottom. Top with the remaining cheese.
7. Transfer the skillet to the oven to continue cooking. Cook an additional 8 to 10 minutes, until the eggs are cooked. This can be cooked longer, for a firmer egg consistency.
8. Delicately remove the skillet from the oven and allow it to cool on a cooling rack for 10-15 minutes. Combine the ingredients for the sauce.
9. Cut the frittata into chunks to serve and add a creamy tomatillo sauce and avocado slices to taste.

20 mins to prepare 

20 mins Cook Time 

0 mins rest 

30 mins total

Makes 8 servings 

Ingredients:

• 1 can NESTLÉ® Medium Cream (7.6oz)
• 8 oz short pasta
• 1 tablespoon of olive oil
• ¾ Cup of chopped yellow pepper
• ½ cup yellow onion, chopped
• 1 cup cherry tomatoes, halved
• 1 clove garlic, minced
• ½ cup peas, fresh or thawed
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/3 teaspoon of salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons of water
• 1 5-ounce can albacore tuna in water

Instructions:

1) Cook the pasta according to the manufacturer's instructions. Drain the pasta and reserve in a bowl and cover to retain some of the heat.

2) Heat oil over medium heat in a large skillet for sautéing. Add the onion and peppers, sauté 2-3 minutes until the onion is transparent. Then add the tomatoes, garlic, and peas and cook for 2-3 minutes. Turn off the heat and set the skillet aside for later use.

3) Melt the butter in a small saucepan over medium low heat. Add the flour and mix for 1 minute, then add salt and pepper. Gradually add Media Crema®, cheese and water. Cook over medium heat, stirring constantly, until the mixture comes to a boil and looks homogeneous. Remove it from the heat.

4) Drain the tuna and separate it into pieces with the help of a fork.

5) Bring the frying pan with vegetables to medium-low heat, add the pasta and let it heat up. Then add the cream sauce and tuna and mix.

6) If desired, top with Parmesan cheese when serving.