MARINATED QUESO FRESCO
I simply could not get enough queso fresco while in Costa Rica this summer. Its similar to mozzarella in flavor, but firmer and very versatile. It is also called farmer's cheese and is available in most grocery stores. A great little snack or appetizer- try it with other Mexican-themed dishes!
Provided by alijen
Categories Cheese
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut the Queso Fresco into 3/4-1 inch cubes.
- In a large, shallow dish, combine all ingredients except cheese.
- (If you want, you could throw them in the food processor for ease).
- Stir to combine.
- Then add the cheese, toss to coat.
- Let stand at room temp for 2 hours before serving.
- However, this can marinate for up to 3 days in the fridge.
Nutrition Facts : Calories 120.3, Fat 13.5, SaturatedFat 1.9, Sodium 0.4, Carbohydrate 0.2, Fiber 0.1
GRILLED CHICKEN TOSTADAS AL CARBON WITH GRILLED TOMATILLOS AND QUESO FRESCO
These chicken tostadas feature boneless, skinless chicken breasts in a bold and flavorful way: marinated and served alongside grilled, tangy tomatillos. Instead of frying tortillas for the base, we charred them on the grill for a slightly crisp but smoky flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the lime juice, garlic and chipotle chile in a medium nonreactive bowl; season with salt. Add the chicken, toss well to coat, and refrigerate 2 hours. Remove the chicken from the marinade; thread onto 4 (12-inch) skewers lightly misted with cooking spray.
- Preheat the grill to medium. Mist the tortillas with cooking spray. Add the tortillas to the grill; cook, turning once, until lightly toasted, about 1 to 2 minutes per tortilla.
- Meanwhile, add the chicken and the whole tomatillos to the grill; cook, turning often, until tomatillos are charred and chicken is cooked through, 4 to 6 minutes. Remove the skewers from the chicken.
- Coarsely chop the tomatillos and toss with oil and salt to taste. Place toasted tortillas on plates; generously top with romaine, tomatillos, chicken, and queso fresco. Serve with onion, cilantro sprigs, and a lime wedge if desired.
Nutrition Facts : Calories 365.5, Fat 11 grams, SaturatedFat 2.6 grams, Cholesterol 70 milligrams, Sodium 517 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 33 grams
RED PORK POSOLE WITH PICKLED ONIONS AND QUESO FRESCO
Provided by Rachael Ray : Food Network
Time 3h35m
Yield 4 servings
Number Of Ingredients 35
Steps:
- To make the braised pork: Preheat the oven to 350 degrees F.
- Pat the pork dry of any juices and generously season with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Place the pork in the pot and brown well on all sides. Remove the pork and reduce heat to medium, add the onion, carrot, celery, fennel, garlic, thyme, bay leaves, salt, and pepper. Cook to soften the vegetables, about 10 minutes, then deglaze the pot with the wine, scraping up the bits stuck to the bottom of the pot. Add the chicken stock and stir, slide the pork back into the pot and bring liquids to low boil. Cover the pot and place in the oven for 2 to 2 1/2 hours, turning the meat 1/2 way through cooking. Keep the pork in the oven until the meat is tender and falls apart when pulled at with a fork.
- Remove the pork from the pot, place on a platter, and when cool enough to handle, pull the meat apart with 2 forks, divide the meat and reserve one half. Strain the cooking liquids and add to the reserved pork.
- To make the pickled onions and chiles: In a saucepan over medium-high heat, add the vinegar, water, sugar, 1 teaspoon salt, and coriander seeds, and bring to a boil, stirring until the sugar is dissolved. Arrange the onions and pepper rings in a small container with a tight-fitting lid and pour the brine over the top. Cool, cover, and store chilled for a minimum of several hours and up to several days. Cook's Note: The pickled onions and peppers make powerful companions to the smoky mild stew.
- To make the red posole: Seed and stem the ancho chiles. Place the peppers in a pot and cover with stock, add a little water, if necessary, to cover. Reconstitute the peppers by bringing the liquids to a low boil, and then reduce the heat to simmer, and cook until the peppers are soft. Carefully transfer the peppers and their liquids to a food processor and process until smooth.
- Meanwhile, heat about 2 tablespoons olive oil, a couple turns of the pan, in a skillet over medium heat, and add onions, garlic, and season with paprika, chile powder, cumin, salt, and pepper. Cook until the vegetables are very soft, 10 to 12 minutes, stir in the pepper puree, hominy, cilantro, 2 cups chicken stock, honey, the juice of 1 lime, and 1/2 the pulled pork. Add just enough water to form stew as loose or thick as you like, 1 to 2 cups additional liquid. Cool and store for a make-ahead meal.
- To serve, heat the stew over medium heat. Once hot, spoon the stew into shallow bowls and top with pickled onions and jalapenos, queso fresco, and serve with warm charred tortillas for dipping and wrapping.
MARINATED QUESO FRESCO RECIPE
Provided by á-170456
Number Of Ingredients 6
Steps:
- In a large, shallow dish, combine all ingredients except cheese. Add cheese and toss to coat. Let stand, covered, at room temperature 2 hours before serving. This recipe yields 8 servings. Carbohydrates: 3 grams Net Carbs: 3 grams Protein: 7 grams Fat: 13.5 grams Calories: 162
ACHIOTE CHICKEN WITH QUESO FRESCO
Make and share this Achiote Chicken With Queso Fresco recipe from Food.com.
Provided by Jed J.
Categories Mexican
Time 25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix together all spices, Achiote Paste and Orange Juice.
- Pour Marinade over Chicken and Marinate Overnight.
- Remove Chicken from Marinade (Reserve Marinade).
- Place Chicken on an sheet pan or roasting pan.
- Top Each Chicken breast with 2 slices of onion.
- Bake Chicken until done and onion is caramelized.
- Bring Marinade to boil, reduce to simmer and allow to reduce to coat back of spoon.
- Pan Chicken, Top with dash of marinade on each piece and top with Queso Fresco.
- Serve, topped with cilantro.
Nutrition Facts : Calories 149.8, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 336.3, Carbohydrate 3.4, Fiber 0.4, Sugar 2.1, Protein 25.4
More about "marinated queso fresco food"
MARINATED QUESO FRESCO | ALBATZ BLOG
From blogs.ubc.ca
KETO MARINATED QUESO FRESCO RECIPE | ATKINS
From atkins.ca
Servings 8Calories 280 per servingTotal Time 1 hr 15 mins
KETO MARINATED QUESO FRESCO RECIPE | @ATKINS
From atkins.com
FOOD - COLONY PALMS HOTELS
From stanstacos.com
FOOD & DRINK | SALT & PEPPER MEXICAN RESTAURANT
From saltnpepper.ca
HOME - TACOSFLORES
From tacosflores.net
FOOD TRUCKS - UNO MAS
From unomasfreshmex.com
FOOD MENU - TEQUILA DELICIOUS
From tequiladelicious.com
MANDI COCINA MEXICANA - FOOD MENU
From mandicocinamexicana.com
MEZKLA
From mezklafoodtruck.com
CUATES KITCHEN - DALLAS - ROAMING HUNGER
From roaminghunger.com
FOOD MENU – EL ZASON
From elzasonnyc.com
BLUEBERRY AND CUCUMBER GAZPACHO | FLAVOR & THE MENU
From getflavor.com
FOOD MENU
From tacosplustequila.com
MENU - QUESO'S MEXICAN BAR & GRILL
From quesos.us
FOOD - VINYL TACO - GRAND FORKS
From vinyltacograndforks.com
TACOS | DADDYSTACOS
From daddystaco.com
FOOD — SUNNY'S CANTINA
From sunnyscantina.com
31 MARINATED VEGETABLES IDEAS | COOKING RECIPES, RECIPES ...
From pinterest.ca
MARINATED QUESO FRESCO RECIPE - TFRECIPES.COM
From tfrecipes.com
MEATPACKING | HOURS + LOCATION | DOS CAMINOS | MEXICAN ...
From doscaminos.com
EL TECHO FALL FOOD FINAL8.5 X 14 IN)
From global-uploads.webflow.com
3!#!4+!(450$'6*-#+
From elhuevomexidiner.com
MENU — RUTA OAXACA
From rutaoaxacamex.com
FOOD - WEST END POKE
From westendpoke.com
TASTE OF PUEBLA | NEW YORK FOOD TRUCKS | MEXICAN CATERING
From nyfta.org
CINCO TACO - FOOD MENU
From cincotaco.com
FOOD – ELCORTEZ
From elcortezcantina.com
CHIPOTLE ROASTED BEET TACOS | YUPITSVEGAN.COM
From yupitsvegan.com
GUACAMOLE WITH TOSTADAS, LIMEMKT FLAUTAS CHILE CON QUESO ...
From superica.com
FOOD - VINYL TACO - SIOUX FALLS
From vinyltacosiouxfalls.com
TENDER MARINATED CARNE ASADA TACOS ... - JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
LIME CUMIN CHICKEN SALAD WITH TOMATOES, OLIVES AND QUESO ...
From diethood.com
GUACAMOLE WITH TOSTADAS, LIME 13 CHICKEN TACOS DORADOS ...
From superica.com
MENUS | FRESCO IN SAN MARCOS, TX
From frescoeats.com
FOOD MENU - SEñOR FROG'S
From senorfrogs.com
GROCERY PRODUCT - THRIFTY FOODS
From thriftyfoods.com
NATIONALLY RECOGNIZED SOPAS / SOUPS
From barrioqueen.com
MARINATED VEGETABLE SALAD WITH QUESO FRESCO - MYRECIPES
From myrecipes.com
10 MARINATED MEALS | HEALTH.COM
From health.com
LA MEZCALERIA
From lamezcaleria.ca
MARINATED PURPLE POTATOES RECIPE - CHOWHOUND
From chowhound.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love