Queso Frito Food

[RECIPE + VIDEO] QUESO FRITO (FRIED CHEESE)

Steps:

• Cut the cheese into 12 slices (2" x 3", 1/4" thick, approx). Pat dry the cheese with a paper towel to minimize splatters.
• Heat the oil over medium-high heat[350 ºF or 175 ºC] in a medium pan, and fry the cheese on one side until it turns golden brown (fry one slice first to see if it fries well, see notes if it doesn't). Turn and repeat. Do not add many slices at the same time as the oil must remain very hot to prevent the cheese from staying in the oil for too long.
• Serve hot.

QUESO FRITO (FRIED CHEESE)

Steps:

• Mix together flour and paprika in a bowl. Have the beaten eggs in a separate bowl. Mix the bread crumbs and oregano in a third bowl. Dredge the cheese in the flour mixture, then egg and then coat well in bread crumbs. Refrigerate for at least an hour.
• Heat oil in a heavy skillet under med-high. Fry cheese until golden brown; about 20-30 seconds per side.

QUESO FRITO

Steps:

• Mix the flour and paprika together. Dredge the cheese slices in the flour, then the beaten egg, and finally the bread crumbs. If time allows, put on wax paper and refrigerate for an hour or longer.
• Put at least 1/2 inch of oil in a heavy skillet and turn the heat to medium-high. When the oil shimmers, fry the cheese slices until golden brown, about 30 seconds, then turn and brown the other side. Drain on paper towels and serve as soon as possible.

TEQUEñOS WITH GUASACACA (VENEZUELAN FRIED CHEESE STICKS WITH AVOCADO SAUCE)

Steps:

• Cut the cheese into 3-inch-long planks, then cut them into sticks. Ideally, each one would be 1/2-by-1/2-by-3 inches but the shape of your cheese will dictate the dimensions and number of sticks. If the cheese is hard and crumbles easily, you may want cut it into wider rectangular planks instead of sticks. If using white cheese for frying or mozzarella, heavily salt the cheese, then place on a wire rack set over a rimmed baking sheet and let the liquid release while you prepare the dough.
• Working with one empanada disc at a time (keep the rest stacked with their liners, or they'll start to dry out the when you separate them), cut it into six 1-inch-wide strips. Remove the liners in between the discs and reserve them; they will come in handy if storing the tequeños later.
• Fill a small bowl with water. Dab water onto one end of each of the 2 shortest strips, overlap and press them together to create a strip that's as long as one of the remaining four strips.
• Spread the strips out, then dab the ends of one with water and slightly flatten. Place a cheese stick on the strip at an angle and wrap to cover the top of the cheese, pinching if necessary. Once the top is secure, wrap the dough around the stick, overlapping as you go, until the whole stick is covered with no cheese peeking through. You may need to pull and slightly stretch the dough to completely cover the end of the cheese stick. Cut off any excess dough and reserve it to patch up other tequeños, if necessary. If you need to attach another half strip with some water to completely seal, do so. Give the stick a very gentle roll and a tap on either end to seal. Repeat with the remaining cheese and discs. Depending on which cheese you use, you may have discs leftover. Save these for another use.
• The wrapped tequeños can be stacked in an airtight container, each layer separated with the reserved liners, and frozen for up to 3 months or they can be fried immediately.
• If frying right away, heat 2 inches of oil in a medium heavy-bottomed pot to 325 degrees F. Place a couple of tequeños in the oil, making sure not to overcrowd the pan. Fry, flipping once or twice, until golden brown and crisp, about 4 minutes. Bring the oil back up to the correct temperature in between batches.
• Remove with a slotted spoon to a paper towel-lined plate and sprinkle with salt. Let cool slightly before serving with the guasacaca, for dipping.
• Combine all the ingredients in a blender and blend until smooth. Taste for seasoning and add more salt or sugar, if necessary. The guasacaca can be refrigerated in an airtight container for up to 5 days. Makes 1 3/4 cups.