Queso fundido potato skins

This post is part of a compensated campaign with Farmland® and Latina Bloggers Connect. All opinions and the recipe here are my own.

Queso fundido potato skins are a sinful snack perfect for any party or game day. Or even a random Saturday when you just want a savory, meaty, cheesy snack.

I usually serve queso fundido with tortillas (mostly corn tortillas, but sometimes flour) or hearty tortilla chips. But I’ve had a penchant lately to meld together my Mexican favorites with my American favorites, which is what prompted me to create these queso fundido potato skins.

RELATED RECIPE: Queso fundido with chorizo

Queso fundido potato skins via theothersideofthetortilla.com… 

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How to make Mexican atole de vainilla. Recipe via @MauraHernandez on The Other Side of The Tortilla.

Atole de vainilla

This post is part of a compensated campaign with Maseca, but all opinions and the recipe here are my own. Atole de vainilla is a traditional masa-based beverage, often made with milk, and served hot. This hot beverage goes great with tamales, pastries or pan dulce and is also most popular around Day of the Dead… 

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Mexican fideo seco recipe via @MauraHernandez at The Other Side of The Tortilla

Fideo seco

This post is part of a compensated campaign in collaboration with Barilla and Latina Bloggers Connect, but the recipe and all opinions here are my own. Fideo seco is a Mexican pasta dish traditionally made with either chipotle chile alone, or a mix of three chiles: chipotle, guajillo and pasilla. When made with three chiles,… 

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How to make crepas de cajeta con nueces. Recipe on theothersideofthetortilla.com via @MauraHernandez.

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This is a sponsored post, though all opinions and the recipe here are my own. Crepas de cajeta are a classic Mexican dessert with French influence. Although the French occupation of Mexico in the 1860s was relatively short-lived, French gastronomy had a lasting impact on the country, which is still apparent today in many dishes… 

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A classic Spanish cocktail popular in Mexico, the Carajillo is made with espresso and Licor 43. I’ve often enjoyed this cocktail while in Mexico, whether it be at a fancy restaurant in Mexico City, a late-night coffee bar in Acapulco or at vacation resorts spanning the country from Los Cabos to Playa del Carmen. This… 

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Mexican tomato chipotle soup with star pasta recipe from The Other Side of The Tortilla via @MauraHernandez

Tomato chipotle soup with star pasta

This post is part of a compensated campaign in collaboration with Barilla and Latina Bloggers Connect. Tomato chipotle soup with star pasta is a spin on the classic Mexican comfort dish known as sopa de fideo. I love to make this soup especially during the fall and winter months or on a cool, rainy day…. 

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Mango cantaloupe and chile powder paletas from The Other Side of The Tortilla

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Mango and cantaloupe are a great combination not only because they’re both at peak availability during the summer, but also because both fruits are sweet enough when ripe that they don’t need to be sweetened with sugar to make juices or other treats like popsicles. These mango cantaloupe popsicles are keeping me in denial about… 

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