Grilled Queso Fresco Appetizer

This post is also available in: Español

This recipe for Grilled Queso Fresco is part of a sponsored collaboration with Tropical Cheese and DiMe Media. However, all opinions expressed are my own.

Grilled Queso Fresco Appetizer, Perfect for A Family Gathering

The grilled queso fresco is served with homemade salsa verde, cactus, avocado and crema mexicana. This is perfect appetizer when entertaining at home however it is also a meatless option for a weekly dinner. Just add a side of rice and beans and dinner is served. Just add a side of rice and beans and dinner is served!

Ingredients for making the Grilled Queso Fresco appetizer

The queso fresco is grilled on a skillet and then served over a homemade warm salsa verde, topped with cactus nopalitos, avocado slices and fresh cilantro. Finished with a drizzle of crema mexicana. You can enjoy this appetizer with warm corn tortillas or chips.

Watch the step by step recipe tutorial and learn how to make the grilled queso fresco!

One of the brands that manufacture Mexican style queso fresco that we seek locally is Tropical Queso Fresco Mexicano. This is the most consumed cheese by the Mexican community here in the United States. It has a soft and moist consistency, but with a delicate flavor and fine grain texture. It does not melt when heated and often is crumbled to use as a garnish or as a filling of prepared dishes. Traditionally, this queso fresco is used in tacos, chilaquiles, enchiladas, sopes, flautas and tostadas. It can also be added to refried beans and soups or used to stuff chiles rellenos or as an ingredient in salads and cheesecakes.

Tropical Cheese Queso Fresco Mexicano is excellent for my recipe. It can be grilled because it does not melt; then served with a warm homemade green sauce. For a very Mexican touch, cactus nopalitos, avocado and fresh cilantro can be added, as well as ribbons of Tropical Cheese Crema Mexicana. You can enjoy this appetizer with warm corn tortillas for tacos or with tortilla chips.

Serving the grilled queso fresco with warm corn tortillas

Tropical Cheese Industries is a family owned and operated business founded by Rafael Mendez, a Cuban immigrant. With a great dream to create a line of fresh cheeses for the Latino community, he founded Tropical Cheese Industries in the eighties at their current headquarters in New Jersey. With the mission of offering authenticity in their products he hired the help of expert cheesemakers from several countries who use premium dairy products for the cheeses and creams that they market and manufacture here in the United States.

A Mexican fiesta is not happening if tacos are not one of the options to snack on

And the best thing is that Tropical Queso Fresco Mexicano is available in many stores nationwide. I invite you to visit their website tropicalcheese.com to get to know the full range of products they have available.

Are you ready to prepare and devour this delicious grilled queso fresco that I have today as an option to offer at a family reunion or with friends. Everyone will love it, including yourself!

Grilled Queso Fresco

Chef Adriana Martin

5 from 1 vote

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer or Main Dish

Cuisine Mexican Cuisine

Servings servings

Calories

Ingredients

1 Tropical Queso Fresco Mexicano
10 tomatillos
4 serranos
2 garlic cloves
1 bunch of cilantro
1 tablespoon chicken bouillon
1 teaspoon cumin
1 cooking spray
1 cup cactus nopalitos
1/2 avocado
1 tablespoon Tropical Crema Mexicana

Instructions

Prepare the tomatillo salsa by first cleaning all the vegetables with running water. Roast the tomatillos, the garlic and the serranos using a comal. Cook the tomatillos, the garlic and the serranos in a pot with some water until vegetables are cooked.
Blend the cooked vegetables along with a bunch of cilantro and some of the cooking water but not a lot. Pour back the sauce into the soup pan. Season with chicken bouillon and cumin. Let the sauce simmer.
Add cooking spray to a grilling skillet and grill the queso fresco on both sides. The cheese won't melt will just get the grilling marks.
In a serving bowl add the warm salsa verde and then the grilled queso fresco. Garnish with cooked cactus nopalitos (optional), avocado slices and cilantro leaves.
Finish with crema mexicana ribbons and serve with warm corn tortillas for tacos.

Tried this recipe?Mention @adrianasbestrecipes or tag #abrecipes on Instagram

Chef Adriana Martin

Adriana Martin is a home chef and founder of adrianasbestrecipes.com. She is a Latina food writer specializing in recipe development influenced by Mexico's culinary culture and European cuisine. Her grandmother taught her how to cook, and now her mission is to inspire others to make homemade meals. Adriana teaches online cooking classes, is a trained food stylist and photographer, and has published thousands of recipes online. She is the author of "The Best of Mexican Cooking – 75 Authentic Home-Style Recipes for Beginners", "The Super Easy Taco Cookbook," and "Taco Obsession." LATISM has recognized Adriana as one of the Top 100 most influential Latina bloggers, and Telemundo awarded Adriana the TECLA Awards under the category of best food creator.

Latest posts by Chef Adriana Martin (see all)