Fried Cheese With Shallot Dressing Queso Frito Alinado Con Salsa De Escalona Recipes

FRIED PLANTAINS WITH CHEESE: PLANTANOS FRITOS CON QUESO

Fried Plantains with Cheese: Plantanos Fritos con Queso image

Provided by Aarón Sánchez

Time 1h30m

Yield 16 hors d'oeuvres servings

Number Of Ingredients 7

Ingredients

4 tablespoons crema fresca or sour cream, mixed with a little water
1 teaspoon ground cumin
Salt and freshly ground black pepper
4 cups water
2 pounds yellow sweet plantains, peeled and cut into 3-inch pieces
8 ounces queso blanco
1 1/2 cups corn oil

Steps:

In a small bowl, combine the crema fresca and the cumin. Season with salt and pepper. Cover and refrigerate until ready to serve.
Bring the water to a boil and lightly salt it. Add the plantain pieces, and cook until the slices are soft, about 15 minutes. Drain the plantains, let cool, and push them through a ricer. Form the mashed plantains into small golf-ball sized portions. Refrigerate the plantanos until completely chilled and rested, about 15 to 20 minutes.
Line a tortilla press with plastic wrap, and press out each piece of dough. Set aside until all the dough is used.
Place a small wedge of queso blanco in the center of each plantain circle. Fold the dough around the cheese like an envelope. Roll the package, sealing the edges and making sure the cheese is completely enclosed.
In a deep saucepot, heat enough oil to deep-fry the plantain packages. When the oil reaches 375 degrees F, fry the plantains until they are golden brown all over, about 2 minutes. Drain the plantains on paper toweling.
Serve drizzled with the cumin-crema fresca sauce.

EMPANADA DE QUESO: CHEESE TURNOVERS

Empanada de Queso: Cheese Turnovers image

Provided by Food Network

Categories appetizer

Time 1h31m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound flour
1/2 teaspoon salt
1/2 pound butter, chilled and cut into small cubes, plus 2 tablespoons butter
1 egg
2 tablespoons red wine vinegar
1 scant cup ice water
1 medium white onion, small dice
1 bunch spinach, chiffonade
3 cups coarsely grated manchego cheese
1 cup chopped hazelnuts
1 cup dark raisins
Egg wash (1 egg beaten with 2 tablespoons water)

Steps:

In a large mixing bowl, combine flour and salt. With a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse crumbs. Add the egg and vinegar. Slowly add the water, as needed, mixing to form the dough, until well blended. Turn the dough out onto a sheet of plastic wrap and knead gently until the dough becomes smooth, only a few seconds. Wrap well and chill for 30 minutes.
Saute onion in butter and add spinach over medium heat. Cool and then combine with cheese, hazelnuts, and raisins.
On a lightly floured surface, roll half the chilled dough to 1/8 inch thick (keep the other half refrigerated until ready to use). Cut out 3-inch circles. Spoon about 1 tablespoon of the filling into the center of each circle. Brush egg wash around the edges of the dough. Fold the edges up forming a pouch, and seal.
Refrigerate the empanadas on greased or parchment lined baking sheets at least 30 minutes.
Preheat oven to 375 degrees F.
Brush the empanadas with egg wash and bake until golden brown, about 25 minutes.

QUESO FRITO (FRIED CHEESE)

Queso Frito (Fried Cheese) image

So good! Not the healthiest of appetizers. But hey! Cheese is a good source of calcium and if you use olive oil for frying that's not as bad as other oils, right? --------* If you have it in your pantry use Spanish smoked paprika if not whatever paprika you have on hand will do. Also use short aged manchego. Manchego that has been aged for over 6 months is better for grating. If you can't find manchego us mozzarella.

Provided by Queen Dana

Categories Cheese

Time 16m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons flour
1 teaspoon paprika
1/2 lb manchego cheese, sliced for frying
2 eggs, beaten
1/2 cup breadcrumbs, fine texture
1 teaspoon oregano
oil, for frying

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.

Nutrition Facts : Calories 113.2, Fat 3.3, SaturatedFat 1, Cholesterol 105.8, Sodium 134.1, Carbohydrate 14.7, Fiber 1, Sugar 1.1, Protein 5.6

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