📝 About This Recipe
This vibrant dish celebrates the milky, mild essence of traditional Mexican Queso Fresco by infusing it with a complex tapestry of heat and citrus. By lightly marinating the cheese in a blend of fire-roasted chilies and aromatic oils, we transform a simple dairy staple into a sophisticated cold appetizer. It is a perfect balance of creamy texture, smoky spice, and a whisper of sweetness that dances on the palate.
🥗 Ingredients
The Cheese
- 12 ounces Queso Fresco (high-quality, firm but crumbly texture)
The Chili Infusion
- 1/2 cup Extra Virgin Olive Oil (use a fruity, high-quality oil)
- 2 pieces Fresh Jalapeño (seeds removed for less heat, finely diced)
- 1 piece Fresno Chili (for vibrant red color and mild heat)
- 1/2 teaspoon Dried Chili Flakes (crushed red pepper)
- 2 cloves Garlic (very thinly sliced into chips)
Aromatics and Seasoning
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Lime Zest (finely grated)
- 1 teaspoon Agave Nectar (to balance the acidity and heat)
- 1/2 teaspoon Flaky Sea Salt (Maldon or similar)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 teaspoon Fresh Oregano (finely chopped, preferably Mexican oregano)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Remove the Queso Fresco from its packaging and pat it very dry with paper towels to ensure the marinade adheres properly.
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2
Carefully slice the cheese into 1/2-inch thick planks or 1-inch cubes, depending on your preferred presentation style.
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3
Arrange the cheese pieces in a single layer in a shallow glass dish or a ceramic serving platter.
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4
In a small skillet over medium-low heat, add the olive oil and the thinly sliced garlic chips.
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5
Cook the garlic for 2-3 minutes until it just begins to turn a very pale golden brown; do not let it burn or it will become bitter.
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6
Add the diced jalapeño, Fresno chili, and dried chili flakes to the warm oil. Sauté for just 60 seconds to release their oils and fragrance.
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7
Remove the skillet from the heat immediately and stir in the agave nectar and lime zest.
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8
Allow the oil mixture to cool for about 5-10 minutes so it is warm but not hot enough to melt the cheese.
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9
Whisk in the fresh lime juice and the chopped oregano into the cooled oil mixture.
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10
Slowly pour the infused oil and chili aromatics over the prepared Queso Fresco, ensuring every piece is coated.
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11
Cover the dish loosely and let it sit at room temperature for 15 minutes, or refrigerate for 30 minutes if you prefer it chilled.
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12
Just before serving, sprinkle the flaky sea salt, freshly cracked black pepper, and the fresh cilantro over the top.
💡 Chef's Tips
Always pat the cheese dry; excess moisture from the brine can prevent the oil from coating the cheese. If you cannot find Queso Fresco, a firm Ricotta Salata or a mild, non-creamy Feta makes an excellent substitute. For extra smoky depth, char the whole chilies over an open flame before dicing them. Avoid over-heating the oil once the lime juice is added, as high heat can turn the citrus juice bitter. This dish is best served within 2 hours of preparation to keep the herbs vibrant and the cheese texture ideal.
🍽️ Serving Suggestions
Serve alongside warm, charred corn tortillas or thick-cut tortilla chips for scooping. Pairs beautifully with a crisp, cold Mexican Lager or a citrus-forward Paloma cocktail. Accompany with a side of pickled red onions to add a bright, acidic crunch. Use as a topping for a chilled watermelon salad for a unique sweet-and-savory summer side. Place on a larger mezze platter with olives, radishes, and toasted pepitas.