📝 About This Recipe
Experience the ultimate Caribbean comfort food with this perfectly seared Queso de Freir. Originating from the Dominican Republic, this specialty 'frying cheese' has a remarkably high melting point, allowing it to develop a deep, salty crust while maintaining a warm, squeaky interior. Paired with a sweet and spicy guava-chipotle glaze, this dish offers a masterclass in contrasting textures and bold tropical flavors.
🥗 Ingredients
The Star Ingredient
- 1 pound Queso de Freir (cut into 1/2-inch thick rectangles or cubes)
- 1/2 cup Cornstarch (for light dusting)
- 1 cup Neutral frying oil (such as canola or grapeseed oil)
Guava-Chipotle Glaze
- 4 ounces Guava paste (cubed for easier melting)
- 1/4 cup Water
- 2 tablespoons Fresh lime juice (about 1 large lime)
- 1 teaspoon Chipotle peppers in adobo (finely minced)
- 1 pinch Kosher salt
Quick Pickled Red Onions & Garnish
- 1/4 small Red onion (very thinly sliced)
- 2 tablespoons Apple cider vinegar
- 1/2 teaspoon Granulated sugar
- 1/4 teaspoon Dried oregano (preferably Dominican oregano)
- 2 tablespoons Fresh cilantro (roughly chopped for garnish)
- 1 pinch Black pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare the pickled onions first by combining the thinly sliced red onion, apple cider vinegar, sugar, a pinch of salt, and dried oregano in a small bowl. Let sit for at least 15 minutes to soften and turn bright pink.
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2
In a small saucepan over medium-low heat, combine the cubed guava paste and water. Stir frequently with a whisk until the paste melts into a smooth, thick syrup.
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3
Once the guava is smooth, whisk in the lime juice, minced chipotle, and a pinch of salt. Remove from heat and set aside; the glaze will thicken as it cools.
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4
Remove the Queso de Freir from its packaging and pat it very dry with paper towels. Any moisture on the surface will cause the oil to splatter.
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5
Slice the cheese into uniform 1/2-inch thick rectangles. This ensures even cooking and the perfect cheese-to-crust ratio.
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6
Place the cornstarch in a shallow bowl. Lightly dredge each piece of cheese in the cornstarch, shaking off any excess. You want a very thin, almost invisible coating.
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7
Pour the frying oil into a large non-stick or cast-iron skillet until it is about 1/4 inch deep. Heat over medium-high heat until the oil reaches 350°F (175°C) or until a tiny cube of bread sizzles immediately when dropped in.
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8
Carefully place the cheese slices into the hot oil in batches to avoid overcrowding. Fry for 1-2 minutes per side until they achieve a deep golden-brown color.
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9
Use a slotted spatula or tongs to flip the cheese. The cheese should feel firm and hold its shape perfectly even when hot.
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10
Transfer the fried cheese to a wire rack set over a baking sheet or a plate lined with paper towels to drain any excess oil.
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11
Arrange the warm cheese on a serving platter. Drizzle the guava-chipotle glaze generously over the top or serve it in a small bowl on the side for dipping.
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12
Top the cheese with the pickled red onions and a sprinkle of fresh cilantro. Serve immediately while the cheese is still hot and the crust is at its peak crispiness.
💡 Chef's Tips
Always pat the cheese dry before frying to ensure a crisp crust and prevent oil splatters. If you can't find Queso de Freir, Halloumi or Paneer are the best substitutes due to their high melting points. Ensure the oil is hot enough before adding the cheese; if the oil is too cool, the cheese may absorb too much grease and become heavy. Don't skip the cornstarch dusting; it provides that extra-shatteringly crisp exterior that makes this dish professional-grade. Store any leftover guava glaze in the fridge; it is incredible on grilled chicken or toast!
🍽️ Serving Suggestions
Serve alongside fried green plantains (tostones) for a classic Dominican 'Pica Pollo' style snack. Pair with a cold, crisp Caribbean lager or a refreshing lime mojito to cut through the richness. Add to a brunch spread with fried eggs and salami for a 'Los Tres Golpes' inspired breakfast. Serve as an appetizer with fresh avocado slices to provide a creamy contrast to the salty cheese.