ISO recipes using Queso Blanco or Fresco

[LadyCook61]

I bought Queso Blanco and Queso Fresco cheeses yesterday intending to use in Mexican dishes. I did google but haven't found anything really using these 2 cheeses. I know one is a cheese I can fry and the other I can use to crumble in salads or whatever.

[simplicity]

Not really a recipe, but queso blanco is good on roasted corn on the cob. After the corn is roasted, lightly butter it, sprinkle with some chili power, then with cheese. Some people drizzle a bit of lime over this.

[LadyCook61]

Originally Posted by simplicity

Not really a recipe, but queso blanco is good on roasted corn on the cob. After the corn is roasted, lightly butter it, sprinkle with some chili power, then with cheese. Some people drizzle a bit of lime over this.

oh sounds good, it so happens I do have some corn to roast, will make it today, thanks !

[quicksilver]

LC, I've wondered about these cheeses too.
Maybe PM MexicoKaren, to alert her to the question so she could answer you here.
I'd love to know. I love most cheeses, and to add two more would be fantastic.
Thanks for the question.

[LadyCook61]

Originally Posted by quicksilver

LC, I've wondered about these cheeses too.
Maybe PM MexicoKaren, to alert her to the question so she could answer you here.
I'd love to know. I love most cheeses, and to add two more would be fantastic.
Thanks for the question.

I have PM MexicoKaren, waiting to hear from her. So far, I've used blanco in a salad , and have fried the Fresco, both were delicious.

[MexicoKaren]

Sorry I am not keeping up! DH's computer is in the shop for a week now (had to send to Guadalajara for parts) and so we are sharing a computer. During the day, when the light is good, I've been painting alot. But I did get LC61's message, and here is my reply:

The queso blanco is a wonderful cheese for melting; it is the best for quesadillas and chile rellenos. Because I seldom can find cheddar cheese here, it is my all-purpose cheese. The queso fresco is sort of like feta cheese - crumbly and saltier. It is always served on top of beans, refried or whole. Gives them a really nice flavor. It is also good crumbled in salads. There are so many good cheeses here; but once in awhile we miss good old Tillamook cheese (which we find at Costco in Vallarta every now and then).

[LadyCook61]

Originally Posted by MexicoKaren

Sorry I am not keeping up! DH's computer is in the shop for a week now (had to send to Guadalajara for parts) and so we are sharing a computer. During the day, when the light is good, I've been painting alot. But I did get LC61's message, and here is my reply:

The queso blanco is a wonderful cheese for melting; it is the best for quesadillas and chile rellenos. Because I seldom can find cheddar cheese here, it is my all-purpose cheese. The queso fresco is sort of like feta cheese - crumbly and saltier. It is always served on top of beans, refried or whole. Gives them a really nice flavor. It is also good crumbled in salads. There are so many good cheeses here; but once in awhile we miss good old Tillamook cheese (which we find at Costco in Vallarta every now and then).

thanks so much Karen! I hope your DH's computer is back asap.

[jpmcgrew]

My favorite is Asadero it's a great melting cheese kind of like a cross of Mozzarella and Muenster

[LadyCook61]

Originally Posted by jpmcgrew

My favorite is Asadero it's a great melting cheese kind of like a cross of Mozzarella and Muenster

I was looking for that when I was in Sam's Club (where I got the other cheese) I've looked in other supermarkets as well but no one seems to have the Asadero.

[MexicoKaren]

I love Asadero, Manchego, and those great white cheeses from Chihuahua and Oaxaca as well. They melt so nicely. In the US, jack or cheddar cheeses are often substituted, but I think that provolone, muenster or mozzarella would be closer to authentic. For crumbly cheese, I also like cotija, which was widely available in the US when I still lived in the NW.