Salsa de Queso

Griddled, Crispy Cheese in Rustic Oaxacan Sauce


Preparation info

    • Difficulty


Appears in

Oaxaca: Home Cooking from the Heart of Mexico


By Bricia Lopez and Javier Cabral

Published 2019

  • About


  • 20 ounces (565 g) queso fresco
  • 1 tablespoon vegetable oil


Slice the queso fresco into 1-inch-thick (2.5-cm) pieces. Heat the oil in a large skillet over medium heat. When hot, fry the slices of cheese until brown and crispy on both sides.

Carefully add the salsa along with the epazote to the pan to warm it. When the salsa starts to simmer, serve the salsa and fried cheese with tortillas.</