20 Creamy Queso Fresco Recipes for Every Occasion

Are you ready to elevate your cooking game with a delicious and creamy ingredient? Look no further than queso fresco! This tangy, crumbly cheese is a staple in Mexican cuisine, and for good reason. With its mild flavor and versatility, it’s the perfect addition to any dish. From classic quesadillas to innovative twists on familiar recipes, we’ve gathered 20 creamy queso fresco recipes that are sure to please even the pickiest eaters.

In this article, we’ll explore a range of creative ways to use queso fresco in your cooking and entertaining. Whether you’re looking for a show-stopping appetizer or a comforting main course, these recipes have got you covered. So grab your apron, get ready to cook up some deliciousness, and let’s dive into the world of creamy queso fresco!

Queso Fresco Stuffed Poblano Peppers

Discover the perfect blend of creamy cheese and crunchy peppers with this easy recipe. The combination of queso fresco, poblano peppers, and spices will leave you wanting more.

Ingredients:

– 4 large poblano peppers
– 1 cup queso fresco crumbles
– 1/2 cup chopped fresh cilantro
– 1/4 cup grated cheddar cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 teaspoon ground cumin
– 1/4 teaspoon smoked paprika (optional)

Instructions:

1. Preheat oven to 375°F.
2. Roast the poblano peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt, pepper, cumin, and smoked paprika (if using). Roast for 20-25 minutes or until the skin is blistered and charred.
3. Peel off the skin, remove seeds, and cut a slit down one side of each pepper to create a pocket.
4. Stuff each pepper with queso fresco crumbles, chopped cilantro, and grated cheddar cheese (if using).
5. Place the stuffed peppers on a baking sheet and bake for an additional 10-15 minutes or until the cheese is melted.

Cooking Time: 35-40 minutes

Grilled Corn with Queso Fresco and Chili Lime Butter

Elevate your summer gatherings with this mouthwatering twist on classic grilled corn. The creamy queso fresco and spicy chili lime butter add a delightful depth of flavor to each bite.

Ingredients:

– 4 ears of corn, husked and silked
– 1/2 cup queso fresco, crumbled
– 1/4 cup unsalted butter, softened
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon chili powder
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together queso fresco and butter until well combined.
3. Grill corn ears for 10-12 minutes, turning every 2-3 minutes, or until lightly charred.
4. Meanwhile, whisk together lime juice and chili powder in a separate bowl.
5. Brush the chili lime mixture evenly onto each grilled corn ear.
6. Sprinkle crumbled queso fresco mixture over the corn ears.
7. Season with salt to taste.
8. Garnish with fresh cilantro leaves, if desired.

Cooking Time: 10-12 minutes

Queso Fresco and Black Bean Tostadas

These crispy tostadas are topped with creamy queso fresco, savory black beans, and a sprinkle of fresh cilantro. Perfect as an appetizer or snack.

Ingredients:

– 1 cup queso fresco (Mexican cheese)
– 1 can black beans, drained and rinsed
– 8-10 corn tortillas
– Vegetable oil for frying
– Salt to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Cut the queso fresco into small cubes.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry tortillas in batches until crispy, about 30 seconds per side. Drain on paper towels.
5. In a separate pan, warm black beans over low heat with a pinch of salt.
6. To assemble the tostadas, place a fried tortilla on a plate, top with queso fresco cubes, and spoon warmed black beans alongside.
7. Garnish with fresh cilantro leaves and serve immediately.

Cooking Time: 20-25 minutes

Queso Fresco Enchiladas with Verde Sauce

A classic Mexican dish gets a creamy twist with the addition of crumbly queso fresco and tangy verde sauce. These enchiladas are perfect for a weeknight dinner or special occasion.

Ingredients:

– 8-10 corn tortillas
– 1 cup queso fresco, crumbled
– 2 cups shredded chicken breast or thighs
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup verde sauce (homemade or store-bought)
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, cook the chicken, onion, and garlic until the chicken is cooked through.
3. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
4. Assemble the enchiladas by placing a portion of the chicken mixture onto the center of a tortilla, then sprinkling with queso fresco and rolling up.
5. Place the rolled tortillas seam-side down in a baking dish and pour the verde sauce over the top.
6. Bake for 15-20 minutes or until the cheese is melted and bubbly.

Cooking Time: 20-25 minutes

Avocado and Queso Fresco Salad

This simple yet vibrant salad combines the creaminess of ripe avocados with the tangy crumbliness of queso fresco, perfect for a light and satisfying meal or snack.

Ingredients:

– 3 ripe avocados, diced
– 1/2 cup queso fresco, crumbled
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– Salt, to taste

Instructions:

1. In a large bowl, combine the diced avocado and crumbled queso fresco.
2. Sprinkle the chopped cilantro over the top of the salad.
3. Squeeze the lime juice evenly over the ingredients.
4. Season with salt to taste.
5. Serve immediately, garnished with additional cilantro if desired.

Cooking Time: None required! Simply assemble and serve.

Queso Fresco and Roasted Tomato Quesadillas

Discover the perfect blend of creamy cheese and sweet roasted tomatoes wrapped in a crispy tortilla. This recipe combines the simplicity of quesadillas with the richness of queso fresco and the sweetness of roasted tomatoes.

Ingredients:

– 1 cup queso fresco, crumbled
– 2 large tomatoes, cored and halved
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 4 corn tortillas
– Salt and pepper to taste
– Optional: chopped cilantro or scallions for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with garlic. Roast for 20-25 minutes, or until tender.
3. In a pan, place a tortilla over medium heat. Sprinkle half of the queso fresco onto half of the tortilla.
4. Add roasted tomato halves on top of the cheese.
5. Fold tortilla in half to enclose filling.
6. Cook for 2-3 minutes or until tortilla is crispy and cheese is melted. Flip and cook for an additional 2 minutes.
7. Repeat with remaining ingredients.

Cooking Time: 35-40 minutes

Mexican Street Corn Salad with Queso Fresco

This vibrant salad combines the flavors of Mexico’s street corn with creamy queso fresco, perfect for a quick and delicious side dish or light lunch.

Ingredients:

– 2 cups cooked corn kernels
– 1 cup diced red bell pepper
– 1/2 cup diced yellow onion
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup queso fresco, crumbled
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a medium bowl, combine corn kernels, red bell pepper, yellow onion, and jalapeño.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the dressing over the corn mixture and toss to coat.
4. Crumble queso fresco over the top and sprinkle with salt and pepper to taste.
5. Garnish with cilantro leaves, if desired.

Cooking Time: 10 minutes

Queso Fresco and Spinach Stuffed Chicken

A flavorful twist on traditional stuffed chicken, this recipe combines the tanginess of queso fresco with the earthy taste of spinach for a deliciously savory dish.

Ingredients:

– 4 boneless, skinless chicken breasts
– 1 cup fresh spinach leaves
– 1/2 cup crumbled queso fresco
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Rinse the chicken breasts and pat dry with paper towels.
3. In a bowl, mix together spinach leaves and crumbled queso fresco.
4. Lay each chicken breast flat and make a horizontal incision to create a pocket.
5. Stuff each breast with the spinach-queso mixture, dividing it evenly among the four breasts.
6. Drizzle olive oil over the stuffed chicken and season with salt and pepper.
7. Place the stuffed chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.

Cooking Time: 25-30 minutes

Queso Fresco Breakfast Tacos

Start your day with a flavorful and filling breakfast taco filled with crumbly queso fresco, scrambled eggs, and crispy tortillas.

Ingredients:

– 1 cup queso fresco, crumbled
– 4 large eggs
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8-10 corn tortillas
– Vegetable oil for brushing tortillas
– Optional toppings: diced tomatoes, chopped cilantro, shredded lettuce

Instructions:

1. In a bowl, whisk together eggs, salt, and pepper.
2. Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and pour in the eggs. Scramble until cooked through, breaking into small curds as needed.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by spooning scrambled eggs onto a warmed tortilla, followed by a sprinkle of queso fresco.
5. Brush the edges of tortillas with a little vegetable oil to prevent curling.
6. Serve immediately with your choice of toppings.

Cooking Time: 15-20 minutes

Pasta with Queso Fresco and Roasted Garlic Cream Sauce

Pasta with Queso Fresco and Roasted Garlic Cream Sauce: A rich and creamy pasta dish that combines the flavors of roasted garlic, queso fresco, and fresh parsley.

Ingredients:

– 8 oz. pasta (such as pappardelle or fettuccine)
– 2 heads of garlic
– 1 cup heavy cream
– 1/4 cup grated queso fresco
– 2 tbsp unsalted butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roast the garlic: Cut the top off each head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes or until tender.
3. Cook the pasta according to package instructions. Drain and set aside.
4. Make the cream sauce: In a blender or food processor, combine roasted garlic, heavy cream, butter, salt, and pepper. Blend until smooth.
5. Combine the cooked pasta, queso fresco, and cream sauce. Toss until well coated.
6. Garnish with chopped parsley if desired.
7. Serve immediately.

Cooking Time: 40-50 minutes

Queso Fresco and Mango Salsa Tostadas

These crispy corn tortillas are topped with creamy queso fresco, sweet and tangy mango salsa, and a sprinkle of fresh cilantro for a flavorful snack or light meal.

Ingredients:

– 1 package corn tortillas
– 1 cup queso fresco (Mexican-style cheese)
– 2 ripe mangos, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Preheat oven to 350°F (175°C).
2. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Crumble queso fresco into small pieces.
4. In a separate bowl, mix together mango, red onion, jalapeño pepper, and lime juice.
5. Assemble tostadas by spreading a spoonful of queso fresco onto each tortilla, followed by a spoonful of mango salsa.
6. Garnish with fresh cilantro leaves and serve immediately.

Cooking Time: 10-15 minutes

Queso Fresco and Chorizo Stuffed Mushrooms

Elevate your appetizer game with this flavorful fusion of creamy queso fresco, spicy chorizo, and earthy mushrooms. Perfect for a tapas-style gathering or as a starter for your next dinner party.

Ingredients:

– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup Queso Fresco crumbles
– 4 oz Chorizo sausage, casings removed
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– Salt and pepper to taste
– Olive oil for cooking

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, cook the chorizo over medium-high heat until browned, breaking it up with a spoon as it cooks.
3. Stuff each mushroom cap with a spoonful of cooked chorizo, followed by a sprinkle of Queso Fresco crumbles and a pinch of cilantro.
4. Drizzle olive oil over the mushrooms and season with salt and pepper to taste.
5. Bake for 15-20 minutes or until the cheese is melted and bubbly.

Cooking Time: 15-20 minutes

Queso Fresco and Sweet Potato Empanadas

These savory pastries combine the comfort of sweet potatoes with the creaminess of queso fresco, perfect for a cozy snack or appetizer.

Ingredients:

– 2 large sweet potatoes, cooked and mashed
– 1 package empanada dough (homemade or store-bought)
– 1/2 cup queso fresco, crumbled
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Vegetable oil for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roll out the empanada dough to a thickness of about 1/8 inch.
3. Spoon a small amount of mashed sweet potato onto one half of the dough, leaving a 1/2-inch border around the edges.
4. Top with crumbled queso fresco and a pinch of cumin, salt, and pepper.
5. Fold the other half of the dough over the filling, pressing the edges to seal.
6. Brush the tops with vegetable oil and bake for 20-25 minutes or until golden brown.

Cooking Time: 20-25 minutes

Queso Fresco and Poblano Soup

This comforting soup combines the richness of queso fresco with the slightly sweet and smoky flavor of poblanos, perfect for a cozy evening meal. With just a few simple ingredients, you’ll be enjoying this flavorful soup in no time.

Ingredients:

– 2 large poblano peppers
– 1 cup queso fresco crumbles
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Roast the poblanos by placing them on a baking sheet, drizzling with olive oil, and baking at 400°F (200°C) for 20-25 minutes, or until the skin is charred.
2. Peel off the skin, remove the seeds, and chop the flesh into small pieces.
3. In a large pot, combine the poblanos, chicken broth, and heavy cream. Bring to a simmer over medium heat.
4. Reduce heat to low and stir in the queso fresco crumbles until melted and smooth.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 30-35 minutes

Queso Fresco and Pineapple Glazed Pork Chops

This sweet and savory dish combines the creamy tang of Queso Fresco with the caramelized goodness of pineapple glaze, all on top of tender pork chops.

Ingredients:

– 4 boneless pork chops
– 1 cup pineapple juice
– 1/2 cup brown sugar
– 2 tablespoons soy sauce
– 1 tablespoon olive oil
– 8 ounces Queso Fresco, crumbled
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together pineapple juice, brown sugar, soy sauce, and olive oil.
3. Season pork chops with salt and pepper.
4. Grill or pan-fry the pork chops until cooked through, about 5-7 minutes per side.
5. Brush the glaze all over the pork chops during the last minute of cooking.
6. Top each pork chop with crumbled Queso Fresco and serve immediately.

Cooking Time: 15-20 minutes

Queso Fresco and Black Bean Stuffed Bell Peppers

This recipe combines the creamy richness of queso fresco with the earthy sweetness of roasted bell peppers, all wrapped up in a flavorful package. Perfect for a weeknight dinner or a special occasion.

Ingredients:

– 4 large bell peppers, any color
– 1 cup cooked black beans
– 1/2 cup crumbled queso fresco (Mexican-style cheese)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat the olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in cooked black beans and crumbled queso fresco. Cook for an additional minute.
5. Stuff each bell pepper with the bean-queso mixture and cover with foil.
6. Roast for 30-40 minutes or until peppers are tender. Remove foil and garnish with cilantro.

Cooking Time: 45-50 minutes

Queso Fresco and Cilantro Lime Rice

This recipe combines the creamy richness of queso fresco with the bright, citrusy flavor of cilantro lime rice. Perfect for a quick weeknight dinner or a special occasion.

Ingredients:

For Queso Fresco:

– 1 cup whole milk
– 1/4 teaspoon salt

For Cilantro Lime Rice:

– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup freshly chopped cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt, to taste

Instructions:

1. Queso Fresco:
– Combine milk and salt in a saucepan.
– Heat over medium heat until mixture reaches 180°F (82°C).
– Remove from heat and let sit for 5 minutes.
2. Cilantro Lime Rice:
– Cook rice according to package instructions.
– In a small bowl, whisk together chopped cilantro, lime juice, and olive oil.
– Fluff cooked rice with a fork and stir in the cilantro mixture.
3. Serve queso fresco on top of cilantro lime rice.

Cooking Time:

– Queso Fresco: 5 minutes
– Cilantro Lime Rice: 20-25 minutes

Queso Fresco and Chipotle Stuffed Meatballs

Elevate your party game with these flavorful meatballs, packed with the creamy tang of queso fresco and the smoky heat of chipotle peppers.

Ingredients:

– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup grated queso fresco
– 2 chipotle peppers in adobo sauce, chopped
– 1 egg
– Salt and pepper to taste
– Olive oil for cooking

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, breadcrumbs, queso fresco, chipotle peppers, egg, salt, and pepper.
3. Mix well with your hands until just combined. Do not overmix.
4. Use your hands to shape into meatballs, about 1 1/2 inches (3.8 cm) in diameter.
5. Place meatballs on a baking sheet lined with parchment paper, leaving space between each.
6. Drizzle with olive oil and bake for 18-20 minutes or until cooked through.

Cooking Time: 18-20 minutes

Queso Fresco and Caramelized Onion Flatbread

A sweet and savory combination that’s perfect for a cozy evening. This recipe combines the creaminess of queso fresco with the deep flavors of caramelized onions on a crispy flatbread.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1 packet active dry yeast (2 1/4 teaspoons)
– 3/4 cup warm water
– 1/4 cup queso fresco, crumbled
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– Fresh cilantro leaves for garnish

Instructions:

1. Preheat oven to 425°F (220°C). In a bowl, combine flour, salt, sugar, and yeast.
2. Gradually add warm water and mix until a shaggy dough forms. Knead for 5 minutes.
3. Roll out the dough into a rectangle. Top with caramelized onions (cook onions in olive oil over low heat for 20-25 minutes) and crumbled queso fresco.
4. Fold edges of the flatbread to form a crust, then bake for 15-20 minutes or until golden brown.
5. Garnish with fresh cilantro leaves and serve warm.

Cooking Time: 35-40 minutes

Queso Fresco and Honey Drizzled Dessert Empanadas

A sweet twist on traditional empanadas, these Queso Fresco and honey-filled treats are perfect for a dessert or snack. Crunchy pastry pockets filled with creamy cheese and drizzled with warm honey.

Ingredients:

– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable shortening
– 1/4 cup warm water
– Queso Fresco (or substitute with feta or ricotta)
– Honey, warmed
– Optional: powdered sugar for dusting

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour and salt.
3. Add shortening and mix until crumbly.
4. Gradually add warm water and knead into a dough.
5. Roll out dough to about 1/8 inch thickness.
6. Cut circles of dough using a cookie cutter or glass.
7. Place a small spoonful of Queso Fresco in the center of each circle.
8. Fold empanadas in half, pressing edges together.
9. Brush tops with egg wash (beaten egg mixed with water) and bake for 15-20 minutes or until golden brown.
10. Drizzle warm honey over empanadas and serve.

Cooking Time: 15-20 minutes

Summary

Get ready to elevate your cooking with these 20 creamy queso fresco recipes for every occasion! From appetizers and main courses to desserts and snacks, this versatile Mexican cheese is sure to please. Stuff it inside poblano peppers or chicken, use it in quesadillas, salads, and pasta dishes, or drizzle it over pork chops and empanadas. With options like grilled corn with queso fresco and chili lime butter, and queso fresco and roasted tomato quesadillas, there’s something for everyone to enjoy.