📝 About This Recipe
Experience the magic of Queso Blanco, a fresh Latin American cheese with a high melting point that allows it to develop a stunningly crispy, golden-brown crust while remaining soft and warm inside. This dish balances the salty, milky notes of the cheese with a vibrant, zesty herb chimichurri and a subtle drizzle of spicy honey. It is an addictive appetizer that celebrates simple ingredients transformed by the perfect sear.
🥗 Ingredients
The Cheese
- 16 ounces Queso Blanco (firm variety, cut into 1/2-inch thick rectangles)
- 1/4 cup All-purpose flour (for dredging)
- 1/2 teaspoon Smoked paprika (pimentón)
- 3 tablespoons Neutral oil (grapeseed or vegetable oil for high-heat frying)
Zesty Chimichurri
- 1 cup Fresh Italian parsley (finely chopped)
- 1/2 cup Fresh cilantro (finely chopped)
- 2 Garlic cloves (minced into a paste)
- 2 tablespoons Red wine vinegar
- 1/3 cup Extra virgin olive oil (high quality)
- 1/4 teaspoon Red pepper flakes
- 1/2 teaspoon Dried oregano
- to taste Kosher salt and black pepper
For Garnish & Serving
- 2 tablespoons Wildflower honey (warmed slightly)
- 1 Lime (cut into wedges)
- 1/4 cup Pickled red onions (optional garnish)
- 10-12 pieces Baguette slices (toasted)
👨🍳 Instructions
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1
Begin by making the chimichurri. In a medium glass bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, and dried oregano.
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2
Slowly whisk in the extra virgin olive oil until the sauce is emulsified but still chunky. Season with salt and pepper to taste, then set aside at room temperature to let the flavors marry while you prepare the cheese.
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3
Remove the Queso Blanco from its packaging and pat it thoroughly dry with paper towels. Excess moisture is the enemy of a good crust.
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4
Slice the cheese block into uniform rectangles or triangles, approximately 1/2-inch thick and 2 inches long.
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5
In a shallow dish, whisk together the flour and smoked paprika. This adds a subtle color and a hint of smokiness to the exterior.
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6
Lightly dredge each piece of cheese in the flour mixture, shaking off any excess. You only want a very thin, almost invisible coating.
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7
Place a large non-stick or well-seasoned cast iron skillet over medium-high heat. Add the neutral oil and wait until it shimmers but isn't smoking.
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8
Carefully place the cheese slices in the hot pan, ensuring you don't crowd them. You may need to work in two batches.
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9
Fry the cheese for 2-3 minutes on the first side without moving it, until a deep golden-brown crust forms.
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10
Using a thin spatula, flip the cheese slices and cook for another 2 minutes on the second side. The cheese should feel soft and pliable but retain its shape.
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11
Transfer the fried cheese to a plate lined with paper towels for just 30 seconds to drain any residual oil.
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12
Arrange the warm cheese on a serving platter. Drizzle the warmed honey over the top immediately.
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13
Spoon the fresh chimichurri generously over the cheese and garnish with pickled red onions if using.
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14
Serve immediately while the cheese is hot and the crust is at its peak crispness, accompanied by toasted baguette slices and lime wedges.
💡 Chef's Tips
Always pat the cheese dry before dredging; moisture will cause the cheese to steam rather than sear. Use a high-smoke point oil like grapeseed; olive oil may burn at the temperatures needed for a quick sear. If you cannot find Queso Blanco, Queso de Freír is an excellent and often more authentic substitute specifically designed for frying. Do not walk away from the pan; the transition from golden brown to burnt happens very quickly due to the proteins in the cheese. For an extra kick, mix a little cayenne pepper into the flour dredge.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light Mexican lager with a lime wedge. Serve alongside a fresh mango and avocado salad to provide a sweet and creamy contrast. Use the fried cheese as a protein substitute in vegetarian tacos topped with shredded cabbage. Arrange on a charcuterie board with salty marcona almonds and green olives. Serve as a breakfast side with soft scrambled eggs and warm corn tortillas.