Makes 4 servings

These cheeses DON’T MELT. That’s why they make the perfect grilling (or frying or baking) cheese. When grilled, the cheese turns a beautiful golden brown with just a bare hint of crunch on the outside and soft and delicious on the inside. ¡Qué delicia!

Ingredients:
1 – 16 oz. pkg. La Vaquita Queso Fresco
canola or olive oil

Preparation:
Bring the La Vaquita Queso Fresco to room temperature, then lightly brush with the oil. Place the Queso Fresco on a hot grill until golden brown on each side. Be careful not to burn it. Slice and serve immediately.

Serving Suggestions / Ideas:
• Place a slice (or two) of the La Vaquita Queso Fresco on a warm corn tortilla and top with warm roasted salsa (prepared at the same time as the Grilled Queso Fresco, recipe follows). Roll it up and ENJOY!
Roasted salsa: Put a pound of red ripe tomatoes, 4 – 5 serrano peppers, and 2 cloves of garlic (don’t remove the paper from the garlic) on the grill. When the vegetables are roasted through, peel the garlic and place it along with the tomatoes and peppers in a food processor. Pulse to a coarse consistency. Remove to a serving bowl. Add finely diced white onion and season to taste with salt.

• Grilled vegetable and Queso Fresco Alambres (shish-ke-babs): Grill some veggies before you grill the Queso Fresco (the veggies take longer to grill). Some veggies that are great for grilling: zucchini squash, green onions, red onions, bell peppers, poblano peppers, jalapeño peppers, nopales (cactus), eggplant, mushrooms, tomatoes, etc.

• The La Vaquita Queso Fresco can also be grilled INDOORS on a comal, griddle, or cast iron frying pan.

• See the recipe for Grilled Vegetable Salad on this website.

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