Queso Frito Fried Cheese And Happy Holidays Recipes

[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) AND HAPPY HOLIDAYS

Steps:

• Heat oil in a nonstick pan over medium-low heat.
• Meanwhile, dip cheese into the masarepa, just to lightly coat. Shake off any excess.
• Arrange cheese in hot oil and cook about 2 minutes per side or until browned. Remove cheese with a slotted spoon and let drain for a couple seconds on paper towels. Serve warm.

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.

EMPANADA DE QUESO: CHEESE TURNOVERS

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.

FRIED CHEESE WITH SHALLOT DRESSING (QUESO FRITO ALINADO CON SALSA DE ESCALONA)

Steps:

• In a cup combine the dressing ingredients. Dust the cheese pieces with flour, dip in the egg, then in the crumbs. (May be prepared ahead.) In a skillet heat the oil at least 1/2-inch deep to about 380 degrees F and fry the cheese quickly until golden on both sides. Or, better use a deep-fryer. Drain. Sprinkle the dressing over the cheese and serve immediately.

FRIED PLANTAINS WITH CHEESE: PLANTANOS FRITOS CON QUESO

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.