Sprinkle onion and
queso anejo or feta cheese over enchiladas.
Cook on a grill until tender and then place the strips of vegetables in corn tortillas and season with salt and pepper and a crumble of
the queso anejo and chopped cilantro.
You always have the most interesting recipes with ingredients that I've not heard of before (like Mexican
queso anejo).
spearmint 1/2 cup / 2 oz / 55g crumbled Mexican
queso anejo or feta