📝 About This Recipe
A beloved staple of Caribbean comfort food, Queso Frito features a specialized 'frying cheese' that develops a stunning golden crust without losing its shape. This recipe elevates the classic salty, savory snack by pairing it with a vibrant, tangy guava dipping sauce that cuts through the richness. It is the ultimate expression of the 'Fried & Crispy' category, offering a satisfying crunch followed by a warm, firm, and creamy interior.
🥗 Ingredients
The Cheese
- 1 pound Queso de Freír (Dominican-style frying cheese) (cut into 1/2-inch thick rectangular slices)
- 1/2 cup All-purpose flour (for light dredging)
- 2 tablespoons Cornstarch (adds extra crunch to the crust)
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Dried oregano (crushed between palms)
For Frying
- 1 cup Vegetable or Canola oil (enough for shallow frying)
Spicy Guava Dipping Sauce
- 4 ounces Guava paste (cubed for easier melting)
- 1/4 cup Water
- 1 tablespoon Lime juice (freshly squeezed)
- 1/4 teaspoon Red pepper flakes (adjust for heat preference)
- 1 teaspoon Apple cider vinegar
Garnish
- 2 tablespoons Fresh cilantro (finely chopped)
- 1 piece Lime wedges (for serving)
👨🍳 Instructions
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1
Begin by slicing the Queso de Freír into uniform rectangles, approximately 1/2 inch thick and 2 inches long. This ensures even cooking and a consistent texture.
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2
Use paper towels to pat each slice of cheese thoroughly dry. Removing surface moisture is the secret to achieving a truly crispy crust rather than a soggy one.
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3
In a shallow bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, and dried oregano until well combined.
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4
Lightly dredge each cheese slice in the flour mixture, shaking off any excess. You want a very thin, translucent coating just to help the exterior brown.
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5
Prepare the dipping sauce: In a small saucepan over medium-low heat, combine the cubed guava paste, water, lime juice, red pepper flakes, and apple cider vinegar.
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6
Whisk the sauce constantly as the guava paste melts. Once smooth and simmering, remove from heat and set aside to cool slightly; it will thicken as it sits.
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7
In a heavy-bottomed skillet or cast-iron pan, heat about 1/2 inch of oil over medium-high heat until it reaches 350°F (175°C) or until a pinch of flour sizzles immediately upon contact.
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8
Carefully place the cheese slices into the hot oil using tongs. Work in batches to avoid crowding the pan, which would drop the oil temperature.
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9
Fry the cheese for 2-3 minutes on the first side until it develops a deep, golden-brown crust. Do not move the cheese too early; let the crust form.
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10
Flip the slices gently and fry for another 1-2 minutes on the other side. The cheese should be soft and warm throughout but still hold its shape.
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11
Transfer the fried cheese to a wire rack set over a paper-towel-lined plate. The rack prevents the bottom from steaming and becoming soft.
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12
Arrange the warm cheese on a platter, sprinkle with fresh cilantro, and serve immediately with the warm guava dipping sauce and lime wedges on the side.
💡 Chef's Tips
Always use cheese specifically labeled 'Queso de Freír' or 'Queso Blanco' for frying; standard cheeses like Mozzarella or Cheddar will simply melt into a puddle. Ensure the oil is hot enough before adding the cheese; if the oil is too cool, the cheese will absorb excess fat and become greasy. If you cannot find guava paste, a thick apricot jam or pepper jelly makes an excellent substitute for the dipping sauce. For the crispiest results, serve the cheese within 5-10 minutes of frying, as the texture is best when the interior is still hot and pliable. Do not salt the flour mixture, as frying cheese is naturally quite salty on its own.
🍽️ Serving Suggestions
Serve as part of a traditional 'Los Tres Golpes' breakfast alongside mashed plantains (Mangú), fried eggs, and salami. Pair with a cold, crisp Caribbean lager or a refreshing glass of passion fruit juice (Chinola). Use as a high-protein topping for a fresh avocado and tomato salad. Serve as an appetizer alongside crispy Tostones (twice-fried green plantains). Drizzle with a little extra honey or agave if you prefer a sweeter finish to the spicy guava glaze.