Queso Fresco Entomatado


For the breaded Queso Fresco:

10oz El Mexicano® Queso Fresco Casero® or Cremoso

2 eggs, beaten

1 cup El Mexicano® Bread Crumbs (pan molido)

For the tomato sauce/salsa:

12 Roma tomatoes

1 White onion, large

1-2 Garlic cloves

Salt to taste 

Dried oregano to taste

Cooking/frying oil


Preparation for the breaded Queso Fresco:

1. Add oil to a frying pan/skillet over medium heat.

2. Whisk eggs in a bowl. Place bread crumbs (pan molido) on a separate bowl or plate.

3. Dip Queso Fresco Casero® or Cremoso into egg, then breadcrumbs, then egg and breadcrumbs again.

4. Add to frying pan and fry on each side until golden brown. Remove from heat and place on a plate with paper towel to absorb excess oil. Set aside.

Preparation for the Tomato Sauce:

1. Place tomatoes in a pot and cover with water. Cook over medium heat until soft and the skin from the tomatoes begin to peel off.

2. Once tomatoes are cooked, place in a blender with ½ white onion, garlic and process until smooth. Add cooking water as needed for desired consistency.

3. Heat cooking oil in a non-stick pan over medium-high heat. Add the rest of the onion and cook until transparent or slightly browned, about 5 minutes.

 4. Add the tomato sauce to the pan and cook for about 2 minutes, season with salt and dried oregano to taste. Turn the heat low and simmer.

5. Serve fried queso fresco with tomato sauce and garnish with fresh oregano. Accompany with Crema Oaxaqueña El Mexicano® for extra #AuthenticSabor

For full recipe video click here: QUESO FRESCO ENTOMATADO

For more ideas check out this video: 1 SALSA 2 RECIPES

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