MARINATED QUESO FRESCO
I simply could not get enough queso fresco while in Costa Rica this summer. Its similar to mozzarella in flavor, but firmer and very versatile. It is also called farmer's cheese and is available in most grocery stores. A great little snack or appetizer- try it with other Mexican-themed dishes!
Provided by alijen
Categories Cheese
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut the Queso Fresco into 3/4-1 inch cubes.
- In a large, shallow dish, combine all ingredients except cheese.
- (If you want, you could throw them in the food processor for ease).
- Stir to combine.
- Then add the cheese, toss to coat.
- Let stand at room temp for 2 hours before serving.
- However, this can marinate for up to 3 days in the fridge.
Nutrition Facts : Calories 120.3, Fat 13.5, SaturatedFat 1.9, Sodium 0.4, Carbohydrate 0.2, Fiber 0.1
RIDICULOUSLY EASY QUESO FRESCO "DIP"
On a recent trip to the local Costco®, I ended up purchasing a huge thing of queso fresco, or Mexican white cheese. Not sure what to do with it, I created this modified dip that goes perfectly with any Mexican-themed meal! It's so ridiculously easy, and looks much more refined than classic chile con queso. Serve with tortilla chips and enjoy! Reheat as needed.
Provided by Jillian Eileen
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 2h13m
Yield 8
Number Of Ingredients 5
Steps:
- Slice queso fresco in half horizontally, creating 2 rounds. Transfer to a shallow microwave-safe baking dish.
- Spread salsa evenly over queso fresco and pour any residual juices around the dish for the queso fresco to marinate in. Top with cilantro, jalapeno, and hot sauce. Cover with plastic wrap and let marinate, at least 2 hours, preferably longer.
- Heat queso fresco in the microwave until slightly softened, about 3 minutes.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 6.2 g, Cholesterol 13.8 mg, Fat 3.7 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 2.2 g, Sodium 401.6 mg, Sugar 1.8 g
RED PORK POSOLE WITH PICKLED ONIONS AND QUESO FRESCO
Provided by Rachael Ray : Food Network
Time 3h35m
Yield 4 servings
Number Of Ingredients 35
Steps:
- To make the braised pork: Preheat the oven to 350 degrees F.
- Pat the pork dry of any juices and generously season with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Place the pork in the pot and brown well on all sides. Remove the pork and reduce heat to medium, add the onion, carrot, celery, fennel, garlic, thyme, bay leaves, salt, and pepper. Cook to soften the vegetables, about 10 minutes, then deglaze the pot with the wine, scraping up the bits stuck to the bottom of the pot. Add the chicken stock and stir, slide the pork back into the pot and bring liquids to low boil. Cover the pot and place in the oven for 2 to 2 1/2 hours, turning the meat 1/2 way through cooking. Keep the pork in the oven until the meat is tender and falls apart when pulled at with a fork.
- Remove the pork from the pot, place on a platter, and when cool enough to handle, pull the meat apart with 2 forks, divide the meat and reserve one half. Strain the cooking liquids and add to the reserved pork.
- To make the pickled onions and chiles: In a saucepan over medium-high heat, add the vinegar, water, sugar, 1 teaspoon salt, and coriander seeds, and bring to a boil, stirring until the sugar is dissolved. Arrange the onions and pepper rings in a small container with a tight-fitting lid and pour the brine over the top. Cool, cover, and store chilled for a minimum of several hours and up to several days. Cook's Note: The pickled onions and peppers make powerful companions to the smoky mild stew.
- To make the red posole: Seed and stem the ancho chiles. Place the peppers in a pot and cover with stock, add a little water, if necessary, to cover. Reconstitute the peppers by bringing the liquids to a low boil, and then reduce the heat to simmer, and cook until the peppers are soft. Carefully transfer the peppers and their liquids to a food processor and process until smooth.
- Meanwhile, heat about 2 tablespoons olive oil, a couple turns of the pan, in a skillet over medium heat, and add onions, garlic, and season with paprika, chile powder, cumin, salt, and pepper. Cook until the vegetables are very soft, 10 to 12 minutes, stir in the pepper puree, hominy, cilantro, 2 cups chicken stock, honey, the juice of 1 lime, and 1/2 the pulled pork. Add just enough water to form stew as loose or thick as you like, 1 to 2 cups additional liquid. Cool and store for a make-ahead meal.
- To serve, heat the stew over medium heat. Once hot, spoon the stew into shallow bowls and top with pickled onions and jalapenos, queso fresco, and serve with warm charred tortillas for dipping and wrapping.
MARINATED QUESO FRESCO RECIPE
Provided by á-170456
Number Of Ingredients 6
Steps:
- In a large, shallow dish, combine all ingredients except cheese. Add cheese and toss to coat. Let stand, covered, at room temperature 2 hours before serving. This recipe yields 8 servings. Carbohydrates: 3 grams Net Carbs: 3 grams Protein: 7 grams Fat: 13.5 grams Calories: 162
BAKED QUESO FRESCO WITH TOMATILLO SAUCE
This recipe was posted in the Houston Chronicle. A great appetizer for football and holiday season. It came from the chef at Prairie View A & M University.
Provided by PanNan
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a large saucepan, bring 2 quarts of water to a boil.
- Remove husks from tomatillos.
- Boil tomatillos for about two minutes or until soft.
- Remove tomatillos from water and place in a blender or food processor.
- Add garlic, cilantro, lime juice, avocado, jalapeño and salt.
- Purée until smooth.
- Place cheese in ovenproof serving dish.
- Pour sauce over cheese and bake for 20 minutes.
- Remove from oven and serve with tortilla chips.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #appetizers #side-dishes #eggs-dairy #mexican #easy #central-american #dinner-party #cheese #dietary #inexpensive #novelty #to-go #4-hours-or-less
You'll also love