queso fresco

Shredded chicken smothered with a smoky, spicy tomato salsa... just when we thought we had everything we could possibly want in a recipe, we added bacony refried beans, a crispy tostada, and a smattering of cilantro and cheese. 

Chicken Tinga Tostadas With Black Beans

white onion

garlic

chipotle chiles

tomatoes

Tbsp. chili powder

chicken breasts (about 1½ lb. total)

Kosher salt

smoked bacon

black beans

tostadas

cilantro

Here's everything you could possibly want in a tostada (and then some): shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of cilantro and cheese. Use skin-on, bone-in, chicken breasts—they’re juicier and more flavorful than their skinless, boneless counterparts—and if your taste skews mild, reduce the adobo sauce to 1 Tbsp. Leftovers keep best stored separately and assembled when you’re ready to eat. Talk about an envy-worthy make-your-own-tostada desk lunch.

Bon Appétit

First, prep the spicy tomato sauce: Peel and finely chop 1 medium white onion; set aside ½ cup for serving. Transfer half of remaining chopped onion to a large saucepan (you’ll use the rest of the onion for the beans). Peel and finely chop 4 garlic cloves. Transfer to saucepan. Finely chop 1 chipotle chile and transfer to saucepan. (You can store any remaining chiles individually in the freezer to use for later.)

Add 1 15-oz. can fire-roasted tomatoes, 2 Tbsp. chili powder, and 2 Tbsp. adobo sauce (use 1 Tbsp. if you're sensitive to heat) to saucepan, stir to combine, and bring to a boil over medium-high heat. Nestle 2 skin-on, bone-in chicken breasts into mixture, reduce heat to medium-low, and bring liquid to a simmer. Cover saucepan and cook until chicken is cooked through and shreds easily with two forks, 25–35 minutes.

Meanwhile, make the beans: Slice 4 oz. smoked bacon into thin strips about ¼" wide and transfer to a large skillet. Add remaining chopped onion and cook over medium heat, stirring occasionally, until fat has rendered, bacon is crispy, and onion is browned and tender, 8–10 minutes.

Increase to medium-high and add 2 15-oz. cans black beans and their liquid (that's right—don't drain them!). Bring to a boil and cook, stirring occasionally, until liquid is reduced slightly, about 5 minutes.

Using a potato masher (or a wooden spoon, if you're in a pinch), smash beans until almost no whole beans remain and mixture is thick, smooth, and creamy, like the consistency of sour cream. Remove from heat, taste and season with salt if necessary, and let cool slightly; the refried beans will thicken as they sit.

When chicken is finished cooking, use tongs to transfer to a plate and let cool slightly. While chicken cools, increase heat to medium-high and simmer sauce, uncovered and stirring occasionally, until it looks like a thick and chunky salsa, about 5 minutes. Let cool slightly in pan.

Remove skin from chicken breasts and separate meat from bones; discard skin and bones. Shred meat into small pieces and transfer to a medium bowl. Pour warm salsa over chicken, season with 1½ tsp. salt, and toss to coat.

Assemble your tostadas: Use your hands to crumble 4 oz. queso fresco into small pieces (about the size of dried lentils).

Spread about ⅓ cup refried beans over 1 tostada. Top with about ½ cup chicken tinga.

Repeat with as many tostadas as you think you’ll eat (the separate components will keep well in the fridge). Top with queso fresco, cilantro, and reserved chopped onion.

Don’t let the one-hour prep time on these enchiladas scare you. Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad. (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.

Chicken Enchiladas With Salsa Verde 

chicken thighs

white onion,

salt

serrano chiles

Salt

neutral oil, like canola

yellow corn tortillas

queso fresco or cotija cheese

Mexican crema,

white onion, peeled and chopped (optional)

Prepare the chicken: Place chicken parts in a large saucepan with onion, garlic and salt, and cover with water. Heat pan over high heat until liquid comes to a boil, then reduce heat to medium and let simmer until chicken is cooked through, about 20 to 25 minutes. Remove chicken and let cool, reserving stock for another use. Using your fingers or two forks, shred meat from chicken and reserve, discarding skin and bones. (Alternatively, shred meat from leftover or store-bought roast chicken and set aside.)

Meanwhile, heat oven to 375, and make the salsa verde: Combine tomatillos, onion, garlic, serranos and cilantro in a blender or food processor and purée until smooth, adding water as needed to thin it out a little. Season with salt to taste.

Prepare the tortillas: In medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.

Assemble the enchiladas: Use a ladle to put about 1/2 cup salsa verde in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Ladle salsa verde over top of rolled tortillas and sprinkle with about half the crumbled cheese.

Transfer to oven and bake until sauce bubbles and cheese is melted, about 15 minutes. Dot with crema, sprinkle with remaining cheese and, if using, chopped onion, then serve immediately.

Queso fresco is a delicious, milky, fresh cheese that is a breeze to make. It doesn't melt, so it's a great cheese for grilling in cubes or slices, and is awesome crumbled over soups or salads.

Easy Queso Fresco or Paneer Recipe

juice white vinegar

Kosher or table salt

Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels and set over large bowl. Heat milk in a large pot over medium-low heat, stirring frequently, until it registers 165 to 180°F on an instant-read thermometer. Add the lemon juice or vinegar 1 tablespoon at a time, stirring gently after each addition. Stop adding the acid when the curds separate from the whey: you will see white clumps of curd suspended in a pale translucent whey. Let sit uncovered for at least 5 minutes and up to 20 while the separation finishes.

Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached, about 20 minutes if using for pressed cheese (see step 3), or an hour for fresh curds. Gently stir in salt to taste.

For pressed cheese, gather curds into a ball in the middle of the cloth and press them into a hockey-puck shape. Tie the cloth closed around the cheese. Place the bound cheese back in the colander and place a heavy can or pan on top. Let sit until cheese has reached desired texture, about an hour and a half.

We took inspiration from picadillo, a saucy spiced ground meat dish packed with flavor, and thought, Why not give tofu a similar treatment? So for this vegetarian (vegan without the queso fresco!) version, we crisped up the tofu in olive oil, then doused it in spices and hot sauce for some heat.

Tofu Crumbles With Rice and Avocado

14-oz. block firm or extra-firm tofu

olive oil

garlic cloves, smashed

coriander

ancho powder or sweet smoked paprika

cumin

fennel

Tbsp. double-concentrated tomato paste

hot sauce

Firmly squeeze tofu to expel as much excess water as possible (don’t worry if it begins to crack or come apart). Tear into 1"–2" pieces.

Heat oil in a large nonstick skillet over medium-high. Add tofu, season with salt, and cook, tossing occasionally, until golden brown and crisp around the edges, 5–7 minutes. Using a rubber spatula, break up tofu into ½"–1" pieces. Add garlic and cook, tossing occasionally, until tofu pieces are crisp all over, about 3 minutes.

Reduce heat to medium. Add coriander, ancho powder, cumin, and fennel. Cook, stirring, just until spices deepen in color, about 20 seconds. Add tomato paste and cook, stirring with rubber spatula, until paste slightly darkens in color, about 1 minute. Add hot sauce and 1 cup water. Bring to a simmer and cook, uncovered and stirring occasionally, until sauce thickens, 5–7 minutes. Season with salt.

Divide rice among bowls. Top with tofu mixture, cabbage, avocado, queso fresco, and cilantro. Serve with lime wedges for squeezing over.

There are countless variations of arepas all over Colombia and Venezuela, but whether they’re stuffed with cheese, chicken, or pork, the dough starts in the same way: with arepa flour (precooked corn flour) and water. Yes, you will need to seek out arepa flour (Goya and PAN are widely available). Both white and yellow will work, but keep in mind that yellow typically requires a bit more water to become properly hydrated.

Arepas With Black Beans and Avocado

arepa flour

extra-virgin olive oil, divided

serrano chile

avocado

cilantro leaves

lime

chili powder

black beans, drained, rinsed

queso fresco (optional)

Preheat oven to 325°. Toast seeds on a parchment paper–lined rimmed baking sheet, tossing once, until darkened and fragrant, 8–10 minutes. Transfer to a small bowl; reserve baking sheet and parchment.

Meanwhile, combine flour and 2 tsp. Diamond Crystal or 1 tsp. Morton salt in a large bowl. Add 2 tsp. oil and 1 cup warm water and mix with a sturdy spatula or your hands to combine. If dough feels dry, add more water 1 tablespoonful at a time until it holds together. Smash and knead dough until smooth and no small clumps or dry bits remain (be patient and really knead it—it will hydrate and come together); it shouldn’t crack when you squeeze it. Cover bowl with a damp kitchen towel and set aside to let dough hydrate, 15 minutes.

Halve chile lengthwise, removing seeds and membranes if less heat is desired. Place one half in a food processor. Finely chop remaining chile and set aside. Add avocado, ½ cup cilantro, and juice from 1 lime to food processor and pulse until mostly smooth. With the motor running, drizzle in 2 Tbsp. oil until a smooth sauce forms. Taste and season with salt.

Add all but 2 Tbsp. toasted seeds to hydrated dough. Knead in bowl until seeds are incorporated and dough is firm and homogenous, 1–2 minutes. Turn out dough onto reserved parchment and divide into 4 pieces. Press and pat into disks that are 5"–5½" in diameter and ⅛"–¼" thick. Return disks with parchment to baking sheet.

Heat 1 tsp. oil in a large cast-iron or nonstick skillet over medium-high until shimmering. Working in batches, add arepas and cook, turning once with a spatula and reducing heat to medium if they’re browning too quickly, until a crisp, slightly charred crust forms, 3–5 minutes per side. Transfer arepas to same baking sheet and bake until slightly puffed and springy, 10–12 minutes.

While arepas bake, wipe out skillet, then pour in remaining 1 Tbsp. oil and heat over medium. Add chili powder and cook, stirring, until fragrant, about 20 seconds. Add beans and cook, stirring frequently, until warmed through, 3–4 minutes. Add reserved chopped chile and cook, stirring, until fragrant, about 1 more minute. Remove from heat and add remaining ½ cup cilantro. Season with salt.

Spread arepas with avocado sauce. Top with bean mixture, cheese (if using), and reserved seeds.

Panaderías in Puerto Rico are magical. Their brightly lit glass cases are lined with fresh-baked bread and rich pastries, begging you to order too many. As a child, I clamored for pastelillos (also called pastelitos) de guayaba. The pastries typically have a flaky crust and are filled with a generous smear of concentrated guava paste — an embodiment of tropical Caribbean flavor — and often with cheese, served glazed or dusted with powdered sugar. In East Harlem, or El Barrio, New York’s historic Puerto Rican enclave where I lived for some time, I discovered <a href="https://valenciabakeryny.com/">Valencia Bakery</a> on East 103rd Street, which made a bite-size version with a generous amount of confectioners’ sugar, creating a portal between the island and my new home. My recipe is inspired by theirs. These are excellent with coffee, and will keep for several days, benefiting from a reheat in the oven.

Pastelillos de Guayaba (Guava Cheese Pastries)

puff pastry (2 sheets)

milk of choice, including oat milk

queso fresco en hoja

confectioners’ sugar

Set out puff pastry to thaw for 40 minutes at room temperature.

Once pastry is thawed, line a 12-by-17-inch baking sheet with 2 pieces of parchment paper. (The double layer helps to protect your pan when you’re cutting the puff pastry.) Heat oven to 400 degrees.

Prepare your egg wash by whisking egg and milk together. Keep it handy.

Lay one layer of puff pastry on top of parchment paper on the baking sheet. Make a 4-by-4 grid of guava stacked with cheese, spaced evenly, leaving about 1 inch of space in between. Top with the second puff pastry sheet.

Using a pizza cutter, slice the puff pastry into 16 equal pieces, touching the top lightly to determine where to slice. It’s OK if you don’t do a perfect job; these are especially good when the guava spills out and caramelizes along the edges. (And don’t worry too much about getting the cut exact, or pieces being odd sizes. It gives them character.)

Working quickly, use a fork to crimp all four edges twice on each side, then arrange them evenly on the baking sheet, leaving space between each. Brush the tops and edges lightly with the prepared egg wash and place baking sheet in the center of the oven.

Bake for 25 minutes or until pastelillos are beautifully golden brown, flaky and puffy.

Out of the oven, let pastelillos rest for at least 10 minutes before eating. (Guava is molten hot and will burn your mouth, badly.)

Once they’ve cooled, sprinkle with confectioners’ sugar to taste. They can be eaten warm or at room temperature, and will keep for several days in an airtight container. Heat leftovers in the oven for 5 minutes at 350 degrees to bring back their crispness.

This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.

Vegetarian Tortilla Soup

vegetable oil

yellow onion, finely chopped

garlic,

jalapeño, seeds removed,

salt and pepper

chile powder

chipotles in adobo, finely chopped

vegetable broth

corn tortillas,

avocado,

queso fresco or shredded Cheddar or Monterey jack

sour cream

onion,

Lime wedges,

Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor. 

Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.

Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.  

Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.

This recipe for chiles rellenos comes from Andrea Serrato, who sells an exquisite version of the dish out of her home in East Los Angeles. Ms. Serrato learned to make it from her mother, Rose Serrato, who fills big chile poblanos simply with queso ranchero, fries them in a cloudlike batter and simmers them in a garlicky salsa roja. Be sure to take your time charring the chiles on the flame to make sure they get evenly tender. The dish is time-consuming and labor-intensive, but extremely worthwhile — delicious, comforting and beautiful, too.

Chiles Rellenos

serrano chiles,

beefsteak tomatoes (about 4 pounds)

garlic cloves,

kosher salt,

neutral oil,

large, firm poblano chiles (about 1 3/4 pounds)

eggs,

Canola oil,

all-purpose flour

Prepare the tomato salsa: Put a large pot of water on to boil. When the water starts to bubble, add the serrano chiles and whole tomatoes, and turn down the heat. After 10 minutes of low simmering, strain.

Add the serranos, garlic and 1 teaspoon salt to a blender with 1/2 cup water, and purée until smooth. Add the tomatoes, then purée until almost totally smooth. (Some larger pieces of tomato are fine, and give the salsa texture.)

In a large saucepan that will hold all of the salsa, heat 2 tablespoons oil over medium heat, and add the onion. Cook until soft and slightly golden on the edges, about 5 minutes, then add the salsa and turn off the heat.

Prepare the chiles: Using tongs, char two poblanos at a time over the open gas flame (or all six under your broiler, turning them often). The chiles should be blackened all over, and tender to the touch, which takes about 10 minutes. As you finish them, put them on a plate and cover for about 10 minutes.

Use your finger to gently push and peel away the blackened outer skin of the charred chile. Remove as much as you can, but it’s OK if a few small pieces are left; don’t worry about it. Use a knife to slice each chile lengthwise, leaving an inch or so on each end, and remove the seeds (again, it’s OK if some remain). Fill the chiles with cheese to fit, but make sure the chile can still close along its seam when you pinch it shut.

Prepare the batter: Separate the eggs, and beat the whites with a whisk attachment until thick and frothy, like meringue. Add the yolks, and beat for another minute, just to incorporate.

Fry the chiles: In a large, heavy-bottomed pan, heat about 3 inches of oil over medium until a small drop of batter sizzles vigorously when you add it to the oil. Put the flour on a plate, and roll a chile in the flour so it’s completely covered. Push it down into the batter, turn it around gently, and use the stem to pull it out — it will look like a vaguely chile-shaped cloud.

Gently lay the chile down in the hot oil, seam side up. The chile should immediately start to sizzle and lightly color. Spoon hot oil over any exposed parts of the chile, cooking for about 2 minutes, or until the top of the chile is evenly golden brown, then remove and place on a paper-towel-lined rack to drain. Repeat with each chile.

When you’re ready to sit down and eat, heat the salsa over medium, and season it to taste with salt. Place the fried chiles in the pan. (Work in batches if you have to, so the chiles aren’t crowded.) Let them simmer gently for a few minutes, then serve immediately with extra salsa spooned over the top.

<p>Pork Tinga simmered and crisped and served on tostadas with great toppings, packed with Tex-Mex flavor. From the Cook&#8217;s Illustrated Meat Book.</p>


Pork Tinga Tostadas

pork butt,

onions, 1 quartered and 1 chopped

thyme

arbol peppers (opt.)

oregano

(15-oz. can) tomato sauce

chipotle chile powder

bay leaves

corn tortillas

Queso fresco

Avocado

Hot sauce

Cilantro

Lime wedges

We may not eat quite as much corn as our  friends to the south, for whom it’s a major food staple, but the golden grain still holds a precious place on our plates—every year, we eagerly await corn-on-the-cob season with bated (and buttered) breath. After charring our cobs for a quick 10 minutes on the BBQ, we smeared them in a delectable mix of sour cream, mayo, garlic, chili and cilantro. We dare you to eat just one.

Elotes a la Parrilla  (Grilled Corn on the Cob)

¼ cup ml) sour cream

¼ cup ml) mayonnaise

garlic clove, finely chopped

tsp powder

corn,

½ cup g) crumbled queso fresco

In a bowl, combine the sour cream, mayonnaise, cilantro, garlic and chili powder. Season with salt and pepper. Refrigerate until ready to serve.


2.	Peel back the husks without completely detaching them from the corn. Remove the cornsilk. Tie the husks back with butcher’s twine. The husks will act as a handle when ready to serve (see note).

Preheat one side of the grill, setting the burners to high. Oil the grate.

Place the corn on the heated side of the grill, making sure the husks are not in direct contact with the fire. Close the lid and grill for 12 minutes, turning occasionally, or until tender and lightly browned. Set aside on a plate.


When ready to serve, brush the corn with the sour cream mixture. Sprinkle with the cheese and drizzle with lime juice.


https://cdn.jwplayer.com/v2/media/Iil3jmqg

Grilling Corn

Arepas are corn pockets, like pitas, that have origins in the indigenous tribes of South America. A popular street food or snack in Venezuela and Colombia, they can be eaten plain but are usually split and stuffed with savory fillings. This filling is a classic combination of black beans and queso fresco, but you can fill these with anything you like. Other suggested fillings include shredded cooked chicken or pork, corn salad with onion and fresh herbs, tomatoes, and avocado. Note that this calls for arepa flour, which is precooked yellow or white cornmeal. Sometimes sold as masarepa or harina precocida, it can be found in Latin American markets and some supermarkets, and is not the same as masa harina. This recipe is gluten-free and, if the cheese is left out, vegan.&nbsp;-Linda Shiue&nbsp;Excerpted from&nbsp;SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes&nbsp;by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc.

Arepas "El Diablo"

onion

black beans (drained but not rinsed)

water

red pepper flakes

oregano leaves

queso fresco (available from latin american markets)

lime wedges and cilantro sprigs (for garnishing)

Step 1: Heat 2 tablespoons olive oil in a small saucepan over medium-high heat and add 3 tablespoons minced onion and 2 cloves minced garlic. Cook until softened, 1 to 2 minutes. Add 2 cans beans, 1/2 cup water, 1/2 teaspoon salt, 1/4 - 1/2 teaspoon red pepper flakes, and 1/2 teaspoon oregano, cook for 3 to 5 minutes, then remove from heat and set aside, covered.

Step 1: Combine 2 cups arepa flour and 2 teaspoons salt in a medium-size bowl. Make a well in center and add 2 1/2 cups warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest for 5 minutes to hydrate.

Step 2: Knead dough a few times in bowl, then divide into eight equal pieces. Roll each piece into a ball on a work surface, then gently flatten to about ½ inch thick.

Step 3: Heat 1 tablespoon of oil in a large, nonstick skillet with a lid over medium heat. Add four arepas, cover, and cook until bottoms are golden brown, 6 to 8 minutes. Uncover, flip, and cook (keep uncovered) until other sides are golden brown, 6 to 8 minutes. (When they’re done, you’ll get a hollow sound when you tap on the arepa.) Transfer arepas to a wire rack. Repeat with remaining 1 tablespoon oil and remaining dough.

Step 4: When ready to serve, split arepas by slicing horizontally almost all the way through, as you would a pita, and stuff with prepared bean filling and 4 ounces queso fresco; serve with a squeeze of lime juice and some cilantro.

Turkey Chilaquiles

red onion, divided

turkey

green chiles

purchased medium-hot salsa with chipotles and garlic (from about two 16-ounce jars)

unsalted tortilla chips

Crema mexicana

Preheat oven to 450°F. Heat 2 tablespoons oil in heavy large ovenproof skillet. Add 1 1/4 cups onion; sauté until onions begin to soften, about 5 minutes. Add turkey and chiles; sauté 3 minutes. Stir in salsa; simmer until heated through, about 3 minutes. Season with salt and pepper. Stir in chips. Sprinkle with cheese. Place skillet in oven; bake just until cheese melts, about 5 minutes. Sprinkle with remaining 1/4 cup onion and cilantro; drizzle with crema and serve.

This is senior food editor Rick Martinez’s dad’s refried beans recipe. He uses salt-cured pork belly, then cooks bacon throughout the week and saves the drippings just to make these beans. Yes, you can use lard, but now you have an excuse to eat more bacon.

Homemade Refried Beans

½ medium onion, chopped

green bell pepper, chopped

garlic cloves, finely grated

pinto beans, rinsed, picked through

salt pork

lard or rendered bacon fat, divided

Pico de gallo and crumbled queso fresco (for serving)

Senior food editor Rick Martinez’s father contributed this recipe, which calls for both salt pork and bacon drippings. Yes, you can use lard, but now you have an excuse to eat more bacon. Be mindful of oversalting; both the salt pork and the bacon fat contain quite a bit, and there’s no coming back if you overdo it.

Top 25 queso fresco recipes from across the web

The most viewed queso fresco recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Tinga Tostadas With Black B...

Chicken Enchiladas With Salsa Verde...

Easy Queso Fresco or Paneer Recipe

Tofu Crumbles With Rice and Avocado

Arepas With Black Beans and Avocado

Pastelillos de Guayaba (Guava Chees...

Vegetarian Tortilla Soup

Chiles Rellenos

Pork Tinga Tostadas

Elotes a la Parrilla (Grilled Corn...

Arepas "El Diablo"

Turkey Chilaquiles

Homemade Refried Beans

Greens and Chayote Enchiladas With ...

Beef, Potato and Anaheim Chimichang...

Mexican Cheese Soup or Caldo de Que...

Sweet Cinnamon Tamal

Green Chilaquiles in Roasted Tomati...

Sopes

Pinto Bean Soup with Masa and Queso...

Smoked Queso

Pellizcadas

Sonora Cheese Soup

Mexican Style Pasta with Tomato Sau...

Queso fresco casero

Top 25 queso fresco recipes from across the web

The most viewed queso fresco recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Tinga Tostadas With Black B...

Chicken Enchiladas With Salsa Verde...

Easy Queso Fresco or Paneer Recipe

Tofu Crumbles With Rice and Avocado

Arepas With Black Beans and Avocado

Pastelillos de Guayaba (Guava Chees...

Vegetarian Tortilla Soup

Chiles Rellenos

Pork Tinga Tostadas

Elotes a la Parrilla (Grilled Corn...

Arepas "El Diablo"

Turkey Chilaquiles

Homemade Refried Beans

Greens and Chayote Enchiladas With ...

Beef, Potato and Anaheim Chimichang...

Mexican Cheese Soup or Caldo de Que...

Sweet Cinnamon Tamal

Green Chilaquiles in Roasted Tomati...

Sopes

Pinto Bean Soup with Masa and Queso...

Smoked Queso

Pellizcadas

Sonora Cheese Soup

Mexican Style Pasta with Tomato Sau...

Queso fresco casero

The most viewed queso fresco recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine