Get ready to elevate your cooking game with the creamy, crumbly goodness of queso fresco! This Mexican favorite is a staple in many cuisines, and for good reason – its mild flavor and versatility make it the perfect addition to a wide range of dishes. From breakfast to dinner, snacks to main courses, we’ve rounded up 20 delicious queso fresco recipes that are sure to become new favorites.
Whether you’re looking for a quick and easy snack or a show-stopping centerpiece for your next gathering, these recipes have got you covered. Say goodbye to bland meals and hello to the rich, tangy flavor of queso fresco! In this article, we’ll explore some of our favorite ways to use this tasty ingredient – from classic combinations to innovative twists.
Stay tuned for a culinary adventure that will leave your taste buds singing!
Queso Fresco Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the creaminess of queso fresco with the sweetness of roasted bell peppers. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 cup queso fresco cheese, crumbled
– 1/2 cup cooked rice
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a bowl, mix together queso fresco, cooked rice, olive oil, onion, garlic, salt, and pepper.
4. Stuff each bell pepper with the queso fresco mixture.
5. Place stuffed peppers on a baking sheet and bake for 25-30 minutes or until tender.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 25-30 minutes
Grilled Corn with Queso Fresco and Lime
Grilled Corn with Queso Fresco and Lime: A flavorful and refreshing summer side dish that’s perfect for backyard barbecues or casual gatherings.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup queso fresco, crumbled
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush corn ears with olive oil and season with salt and pepper.
3. Grill corn for 10-12 minutes, turning every 2-3 minutes, until slightly charred.
4. Remove corn from grill and brush with lime juice.
5. Sprinkle crumbled queso fresco over grilled corn.
6. Serve immediately, garnished with fresh cilantro leaves if desired.
Cooking Time: 15 minutes
Queso Fresco and Spinach Enchiladas
This recipe combines the creamy richness of queso fresco with the savory flavor of spinach, wrapped in a delicate corn tortilla. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 8-10 corn tortillas
– 1/2 cup queso fresco, crumbled
– 1 package frozen chopped spinach, thawed and drained
– 1 onion, diced
– 1 garlic clove, minced
– 1 can enchilada sauce (red or green)
– Salt and pepper to taste
– Vegetable oil for brushing tortillas
Instructions:
1. Preheat oven to 375°F.
2. In a skillet, sauté onion and garlic until softened. Add spinach and cook until wilted.
3. Brush both sides of tortillas with vegetable oil.
4. Assemble enchiladas by spooning spinach mixture onto tortilla, topping with queso fresco, and rolling up.
5. Place rolled enchiladas seam-side down in a baking dish. Pour enchilada sauce over the top.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Queso Fresco Breakfast Tacos
Start your day with a flavorful and satisfying breakfast taco filled with crumbly queso fresco, crispy tortillas, and fresh toppings. This recipe is quick to make and packed with protein to keep you energized until lunchtime.
Ingredients:
– 1 cup queso fresco (Mexican-style cheese), crumbled
– 8-10 corn tortillas
– 1/4 pound cooked chorizo sausage, sliced
– 1/2 cup diced bell pepper
– 1/2 cup diced onion
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional toppings: diced avocado, sour cream, cilantro, lime wedges
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced chorizo sausage and cook until browned, about 3-4 minutes.
3. Add the bell pepper and onion to the skillet and cook until tender, about 5 minutes.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos by placing a spoonful of the chorizo mixture onto a warmed tortilla, followed by a sprinkle of queso fresco.
6. Add your desired toppings and serve immediately.
Cooking Time: 15-20 minutes
Queso Fresco and Black Bean Salad
This refreshing salad combines the creamy tang of queso fresco with the earthy flavor of black beans, perfect for a light and satisfying meal or snack. With its vibrant colors and texture, it’s sure to be a hit at any gathering.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup crumbled queso fresco (Mexican cheese)
– 1/4 cup chopped fresh cilantro
– 1 lime, juiced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine black beans, queso fresco, and cilantro.
2. Squeeze lime juice over the top and toss gently.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Serve immediately, or refrigerate for up to 24 hours.
Cooking Time: None! This salad is ready in just a few minutes.
Queso Fresco Guacamole
This creamy and tangy guacamole recipe combines the richness of queso fresco with the freshness of ripe avocados, perfect for topping tacos or grilled meats.
Ingredients:
– 3 ripe avocados
– 1/2 cup crumbled queso fresco (Mexican-style cheese)
– 1/2 lime, juiced
– 1/4 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cut the avocados in half and remove the pit. Scoop the flesh into a large bowl.
2. Add the crumbled queso fresco, lime juice, red onion, jalapeño pepper, salt, and pepper to the bowl with the avocado.
3. Use a fork to mash the ingredients together until you reach your desired consistency.
4. Taste and adjust seasoning if needed.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None
Serve chilled or at room temperature, garnished with fresh cilantro leaves.
Queso Fresco and Chorizo Empanadas
Experience the flavors of Spain with these savory empanadas filled with melted queso fresco and spicy chorizo. Perfect as a snack or appetizer, these flaky pastries are sure to delight.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable shortening
– 1/4 cup warm water
– 1/2 cup queso fresco, crumbled
– 1/2 pound chorizo, sliced
– 1 egg, beaten (for egg wash)
– Sesame seeds or paprika (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour and salt.
3. Add shortening and mix until a shaggy dough forms.
4. Gradually add warm water and knead for 5 minutes.
5. Divide dough into 6-8 equal pieces.
6. Roll out each piece into a thin circle.
7. Place 1/4 cup queso fresco and 2 slices of chorizo in the center of each circle.
8. Fold the dough over filling, forming a half-moon shape, and press edges together.
9. Brush with beaten egg for glaze.
10. Bake for 15-20 minutes or until golden brown.
Queso Fresco Stuffed Mushrooms
Elevate your snack game with these creamy, cheesy mushrooms packed with the flavor of queso fresco.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup queso fresco, crumbled
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together queso fresco, garlic, salt, and pepper.
3. Brush the mushroom caps with olive oil and place them on a baking sheet lined with parchment paper.
4. Divide the queso fresco mixture among the mushrooms, spooning it into each cap.
5. Bake for 15-20 minutes or until the cheese is melted and bubbly.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Queso Fresco and Avocado Toast
Savor the creamy texture of Queso Fresco paired with the velvety smoothness of avocado on toasted bread. This simple yet flavorful recipe is perfect for a quick snack or light meal.
Ingredients:
– 1 ripe avocado, mashed
– 1/4 cup crumbled Queso Fresco cheese (Mexican-style fresh cheese)
– 2 slices whole wheat bread
– Salt and pepper to taste
– Optional: red onion, cilantro, or lime wedges for garnish
Instructions:
1. Toast the bread until lightly browned.
2. Spread the mashed avocado on top of the toast.
3. Sprinkle crumbled Queso Fresco cheese over the avocado.
4. Season with salt and pepper to taste.
5. Garnish with red onion, cilantro, or lime wedges if desired.
Cooking Time: 10-12 minutes (includes toasting bread)
Enjoy your delicious Queso Fresco and Avocado Toast!
Queso Fresco and Roasted Vegetable Quesadillas
This recipe combines the creamy richness of homemade queso fresco with the natural sweetness of roasted vegetables, all wrapped up in a crispy tortilla. Perfect for a quick and satisfying meal or snack.
Ingredients:
– 1 cup queso fresco (see below for recipe)
– 2 large bell peppers, any color
– 2 large zucchinis
– 2 cloves garlic, minced
– 4 large flour tortillas
– Salt and pepper to taste
– Cooking oil or non-stick spray
Queso Fresco Recipe:
– 1 cup milk
– 1/2 cup heavy cream
– 1/4 teaspoon salt
– 1/4 teaspoon citric acid (optional)
– 1/2 cup crumbled cotija cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss bell peppers and zucchinis with garlic, salt, and pepper.
3. Roast for 20-25 minutes or until tender.
4. Meanwhile, warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble quesadillas by placing roasted vegetables on one half of each tortilla, then topping with queso fresco. Fold the other half over to enclose.
6. Cook quesadillas in a large skillet over medium heat until crispy and melted, about 2-3 minutes per side.
Cooking Time: 30-40 minutes
Queso Fresco and Poblano Soup
This recipe combines the creamy richness of queso fresco with the spicy warmth of roasted poblanos, creating a comforting and flavorful soup perfect for a chilly evening.
Ingredients:
– 1 pound queso fresco cheese, crumbled
– 2 large poblano peppers, roasted and chopped
– 4 cups chicken broth
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chicken broth, roasted poblanos, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Stir in the crumbled queso fresco until melted and smooth.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Queso Fresco and Shrimp Ceviche
Discover the perfect blend of creamy cheese and refreshing seafood with this simple recipe combining homemade queso fresco and succulent shrimp ceviche. This light and zesty dish is perfect for warm weather gatherings or as a unique appetizer.
Ingredients:
For Queso Fresco:
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/4 teaspoon salt
– 1/4 teaspoon vinegar
For Shrimp Ceviche:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh cilantro
– Salt to taste
Instructions:
1. To make Queso Fresco: Combine milk, heavy cream, salt, and vinegar in a saucepan. Heat over medium heat until mixture reaches 86°F (30°C). Remove from heat and let cool to room temperature. Strain through cheesecloth or a clean cotton cloth into a bowl.
2. To make Shrimp Ceviche: In a large bowl, combine shrimp, lime juice, onion, and cilantro. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Season with salt to taste.
Cooking Time: None required for Queso Fresco or Shrimp Ceviche. Serve together as desired.
Queso Fresco and Sweet Potato Tostadas
These crispy tostadas are topped with creamy queso fresco, sweet roasted sweet potatoes, and a sprinkle of fresh cilantro. Perfect for a quick and delicious snack or appetizer.
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup lukewarm water
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1/4 cup queso fresco crumbles (Mexican cheese)
– Fresh cilantro leaves, chopped
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together flour, salt, and baking powder. Gradually add water and mix until a dough forms.
3. Roll out the dough to about 1/8 inch thickness. Cut into squares or use a cookie cutter to create fun shapes.
4. Roast sweet potatoes in the oven for 20-25 minutes, or until tender. Let cool.
5. Fry tostadas in hot oil (350°F) for 2-3 minutes on each side, or until crispy. Drain and season with salt.
6. Top tostadas with roasted sweet potatoes, queso fresco crumbles, and chopped cilantro.
Cooking Time: 25-30 minutes
Queso Fresco and Chicken Tamales
Elevate your tamale game with this unique recipe that combines the richness of queso fresco with the savory flavor of chicken. These tamales are perfect for a special occasion or as a delicious twist on a traditional Mexican dish.
Ingredients:
– 2 cups Maseca corn flour
– 1 cup chicken breast, cooked and shredded
– 1/4 cup queso fresco crumbles
– 1/4 cup chopped onion
– 1 jalapeño pepper, diced
– 2 tablespoons vegetable oil
– Salt to taste
Instructions:
1. In a large mixing bowl, combine corn flour, chicken, queso fresco, onion, and jalapeño.
2. Gradually add water to the mixture until it forms a thick paste.
3. Soak corn husks in water for at least 30 minutes.
4. Fill each corn husk with about 1/4 cup of the tamale filling.
5. Fold the top and sides of the corn husk over the filling, then fold the bottom up to seal.
6. Steam tamales over boiling water for 45-50 minutes.
Cooking Time: 45-50 minutes
Queso Fresco and Mango Salsa
Experience the perfect harmony of creamy cheese and sweet mango in this simple and delicious recipe. Perfect for a quick snack or as an accompaniment to your favorite dishes.
Ingredients:
For the Queso Fresco:
– 1 cup whole milk
– 1/4 cup buttermilk
– 1/2 teaspoon salt
– 1 tablespoon vinegar
For the Mango Salsa:
– 2 ripe mangos, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 red onion, thinly sliced
– 1 lime, juiced
– Salt to taste
Instructions:
1. Combine milk, buttermilk, salt, and vinegar in a saucepan. Heat over medium heat until the mixture reaches 180°F (82°C).
2. Remove from heat and let it sit for 5 minutes. The mixture will curdle and separate into curds and whey.
3. Line a strainer with cheesecloth or a clean cotton cloth. Carefully pour the curdled mixture into the strainer.
4. Let the Queso Fresco drain for at least 30 minutes, until it reaches your desired consistency.
For the Mango Salsa:
1. In a bowl, combine diced mango, chopped jalapeño, red onion, and lime juice.
2. Season with salt to taste.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 45-60 minutes (including draining time)
Queso Fresco and Zucchini Fritters
Get ready to savor the flavors of Mexico with these crispy zucchini fritters served alongside a tangy and creamy queso fresco. This snack is perfect for any occasion, whether you’re hosting a party or just want a quick bite.
Ingredients:
For Queso Fresco:
– 1 cup whole milk
– 1/2 cup heavy cream
– 1 tablespoon white vinegar
– 1 teaspoon salt
For Zucchini Fritters:
– 2 medium zucchinis, grated
– 1/4 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1/2 cup grated cheddar cheese
– 1 egg, beaten
– Vegetable oil for frying
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, whisk together milk, cream, vinegar, and salt. Let it sit at room temperature for 10 minutes.
3. Heat the mixture in the microwave or on the stovetop until it reaches 180°F (82°C). Strain through cheesecloth or a fine-mesh sieve to remove curds.
4. In a separate bowl, combine zucchini, flour, cornstarch, paprika, and cayenne pepper (if using).
5. Add beaten egg and mix well.
6. Form the mixture into small patties and fry in hot oil until golden brown, about 3-4 minutes per side. Drain on paper towels.
7. Serve warm with queso fresco.
Cooking Time:
– Queso Fresco: 10-15 minutes
– Zucchini Fritters: 6-8 minutes per batch (depending on the number of fritters)
Queso Fresco and Beef Street Tacos
Discover the flavors of Mexico with this simple recipe combining tender beef, crispy tacos, and creamy queso fresco. Perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 packet taco seasoning
– 8-10 corn tortillas
– Queso Fresco (store-bought or homemade)
– Chopped cilantro, lime wedges, and salsa for topping
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking up into small pieces as it cooks.
3. Add diced onion and minced garlic; cook until onion is translucent.
4. Add taco seasoning and cook according to package instructions.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with beef mixture, queso fresco, and desired toppings.
Cooking Time: 15-20 minutes
Tips: Use leftover taco meat or cooked ground beef to make this recipe even quicker. Experiment with different queso fresco recipes for an authentic homemade taste.
Queso Fresco and Pumpkin Seed Pesto Pasta
Experience the warm comfort of fall in every bite with this seasonal twist on classic pasta dishes. The combination of creamy pumpkin pesto, crumbly queso fresco, and al dente pasta is a match made in heaven.
Ingredients:
– 8 oz. pasta of your choice
– 1/2 cup pumpkin seeds
– 1/4 cup freshly grated Parmesan cheese
– 1/2 cup heavy cream
– 2 tbsp. olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 ball queso fresco (about 6 oz.), crumbled
Instructions:
1. Preheat oven to 350°F.
2. Toss pasta with pumpkin seeds, Parmesan cheese, heavy cream, olive oil, garlic, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until the pumpkin seeds are toasted and fragrant.
3. In a large serving bowl, combine cooked pasta mixture and crumbled queso fresco. Toss to coat.
4. Serve immediately and enjoy!
Cooking Time: 25 minutes
Queso Fresco and Pineapple Skewers
A flavorful and refreshing twist on traditional appetizers, this recipe combines the creamy goodness of queso fresco with the sweetness of pineapple. Perfect for a quick snack or a light meal.
Ingredients:
– 1 block of queso fresco (Mexican cheese), crumbled
– 1 cup of fresh pineapple chunks
– 10-12 wooden skewers
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread a piece of pineapple onto each skewer, leaving a small space at the top.
3. Place a small amount of crumbled queso fresco on top of the pineapple.
4. Season with salt and pepper to taste.
5. Grill skewers for 2-3 minutes per side, or until cheese is melted and slightly browned.
6. Serve immediately and enjoy!
Cooking Time: 6-8 minutes
Queso Fresco and Chipotle Stuffed Jalapeños
Experience the perfect blend of creamy and spicy with this unique appetizer recipe, combining the tanginess of queso fresco with the smoky heat of chipotle peppers. Crunchy jalapeño peppers are stuffed with a rich cheese mixture and baked to perfection.
Ingredients:
– 12 large jalapeño peppers
– 1 cup queso fresco (Mexican-style cheese)
– 1/4 cup cream cheese, softened
– 2 chipotle peppers in adobo sauce, finely chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of jalapeño peppers and remove seeds and membranes.
3. In a bowl, mix queso fresco, cream cheese, chipotle peppers, and salt and pepper to taste.
4. Stuff each jalapeño pepper with the cheese mixture.
5. Place stuffed peppers on a baking sheet lined with parchment paper and drizzle with olive oil.
6. Bake for 20-25 minutes or until cheese is melted and peppers are tender.
7. Serve warm.
Cooking Time: 20-25 minutes
Summary
Get ready to elevate your cooking with 20 mouth-watering recipes featuring the delicious and versatile queso fresco cheese! From breakfast tacos to stuffed peppers, empanadas to soup, these dishes showcase the versatility of this Mexican favorite. Discover new ways to enjoy queso fresco in sweet potato tostadas, zucchini fritters, and pumpkin seed pesto pasta. Whether you’re looking for a quick snack or a special occasion meal, these recipes are sure to please even the most discerning palates.
