Tag Archives: Queso de Freir

quesofreir_ropavieja

Queso de Freir Stuffed with Ropa Vieja

Ingredients (Ropa Vieja):

  • 1 pound flank steak
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 green or red bell pepper, chopped
  • 1 large garlic clove, minced
  • 1 1/2 cups water
  • 1 8-ounce can tomato sauce
  • ½ cup sofrito
  • 1 Sazon packet with coriander and annatto
  • ½ cup sliced pimento-stuffed olives
  • ¼ cup capers

Ingredients (Appetizer Cups):

  • 1 16-ounce package Tropical Queso de Freir
  • Vegetable oil For Frying
  • ½ cup Tropical Crema Mexicana
  • 1 tablespoon minced chipotle peppers in adobo
  • Cilantro sprigs for garnish

Prepare Ropa Vieja:
Sprinkle flank steak with salt and pepper; cut steak into 4” by 3” pieces. In 4-quart saucepan over medium-high heat, in 1 tablespoon hot oil, brown beef on both sides; remove to plate. In drippings remaining in saucepan over medium heat, in remaining tablespoon oil, cook onion, pepper and garlic, about 5 minutes, stirring frequently. Add water, tomato sauce, sofrito and sazon and flank steak. Over high heat, heat mixture to boiling. Reduce heat to low; cover and simmer 45 minutes, stirring occasionally. Stir in olives and capers. Simmer 1 hour longer or until meat shreds easily with a fork, adding more water if necessary. Remove meat to large plate. Shred with 2 forks; return to saucepan.

Prepare Appetizer Cups:
Place Queso Freir on cutting board. Cut into 16 equal cubes, each about 1 ¼ by 1/1/4-inches. With small melon baller or scoop, cut a small scoop out of each square of cheese. Heat 2 inches oil to 350°F. in deep-fryer or in deep saucepan. Fry cheese cubes about 2 minutes or until browned. With slotted spoon, remove to paper towel lined plate.

In small bowl combine crema and chipotle peppers to mix well.
To serve, place appetizer cups on serving platter. Fill with Ropa Vieja. Drizzle with Chipotle Crema. Garnish with cilantro sprigs. Serves 8.

pinchos_fruta_quesofreir

Freir Fruit Skewers

Ingredients:

  • 4 wooden skewers, about 6 inches long
  • 2 tablespoons honey
  • 2 tablespoons fresh chopped mint
  • 1 tablespoon orange juice
  • 1 tablespoon grated orange peel
  • 1 10-ounce package Tropical Queso de Freir
  • 1 cup fresh pineapple chunks
  • 1 cup watermelon chunks
  • Fresh Mint Leaves
  • Mint Sprigs for Garnish

Preparation:
Soak wooden skewers in water for 30 minutes. In large bowl combine honey, chopped mint, orange juice and orange peel. Cut Queso de Freir into 1-inch chunks. Place in honey mixture with pineapple and watermelon chunks. Toss to mix well.

Preheat grill or broiler. Skewer Queso de Freir, pineapple, watermelon chunks and mint leaves. Grill skewers until cheese is golden, turning once. Brush with remaining honey mixture. Garnish with mint sprigs. Serves 4.

corn_fritters

Freir Corn Fritters

Ingredients:

  • 1 8.5-ounce package corn muffin mix
  • 1/3 cup milk
  • 1 large egg
  • 2 cups shredded Tropical Queso de Freir
  • 1 15.25-ounce can corn, drained
  • ½ cup diced red bell peppers
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons chopped chives or scallions
  • Vegetable Oil for Frying

Preparation:
In large bowl combine corn muffin mix, milk and egg until just combined. Stir in shredded Queso de Freir, corn, red peppers, salt, cayenne pepper and chives.

In deep-fryer or deep saucepan, heat 2 inches oil to 350°F. Spoon 1 tablespoon mixture into hot oil; cook about 2 minutes or until puffed and golden, turning once. With slotted spoon remove to paper towel-lined plate. Repeat with remaining mixture. Serve immediately. Makes 2 dozen.

quesofreir_canelaazucar

Cinnamon/ Sugar Crusted Queso de Freir (Cartola)

Ingredients:

  • ½ cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • 2 large bananas
  • 2 tablespoons butter, divided
  • 1 10-ounce package Tropical Queso de Freir
  • 1 tablespoon vegetable oil
  • ½ cup prepared Dulce de Leche, warmed
  • Fresh strawberries, each cut in half

Preparation:

On shallow plate combine sugar and cinnamon until blended.

Peel bananas. Cut each one in half lengthwise; then again in half crosswise. In 10-inch skillet over medium-high heat, in 1 tablespoon hot butter, cook banana pieces until golden brown, adding more butter if necessary, turning once. Remove bananas to plate.

Cut Queso de Freir into ½-inch-thick slices. In same skillet over medium-high heat, in hot oil, cook cheese slices until well browned on both sides. Remove to cinnamon-sugar mixture to coat well on both sides.

To serve, place four banana pieces on serving plate; top with a cinnamon- sugar coated cheese slice. Repeat with remaining bananas and cheese. Serve with dulce de leche and strawberries. Serves 4.

WaffleSandwich459

Freir Waffle Breakfast Sandwich

Ingredients:

  • 10 oz. TROPICAL Queso de Freir
  • 4 slices bacon
  • 2 large eggs
  • 1 large ripe avocado, peeled, pitted and sliced

Preparation:
Cut Queso de Freir lengthwise into four ½-inch-thick slices. Preheat waffle iron; spray with non-stick cooking spray. Place a cheese slice in center of waffle iron. Close waffle iron; cook for 2-3 minutes until cheese is golden brown. Remove from waffle iron. Repeat with remaining cheese slices.

Cook bacon slices until crisp. Cook eggs over-easy.

To serve, place 1 egg on cheese slice; top with bacon and avocado slices. Top with cheese slice. Repeat with remaining ingredients to make 2 sandwiches

Serves 2.

Patacon424

Patacón

Ingredients (Tostones and Fried Cheese):

  • 1 large or 2 small green plantains
  • Vegetable oil for frying
  • Salt
  • 16 oz TROPICAL Queso de Freir

Ingredients (Chicken Mixture):

  • 2 boneless skinless chicken breast halves
  • 1 tablespoon vegetable oil
  • ½ cup thinly sliced red onion
  • 1 large garlic clove, minced
  • 1 large tomato, chopped
  • 1 ripe avocado, peeled, pitted and diced
  • Cilantro-Lime Crema (see recipe below)

Preparation:

Prepare Tostones and Fried Cheese: Peel green plantains; on a slight diagonal, cut into ¾- inch-thick slices to make 6. Deep-fry in hot oil, 375°F until tender, but not crusty. With slotted spoon, remove to paper towels to drain.

Cover plantains with waxed paper; press down with back of hand to flatten. Deep-fry again until crusty and golden on both sides. Remove to paper towel to drain. Sprinkle lightly with salt.

Cut Queso de Freir cheese into six 3 ½ x 2 ½ inch slices, about 1/2 –inch thick. Deep-fry in hot oil until golden browned, about 30 seconds each. With slotted spoon, remove to paper towels to drain.

Prepare chicken mixture: Cut chicken breast into thin strips. In 12-inch skillet, over medium high-heat, in hot oil, cook chicken until well browned on all sides, stirring occasionally. Remove to plate. In drippings remaining in skillet, over medium heat, cook red onion and garlic for 5 minutes. Stir in chopped tomato and cooked chicken; cook 1 minute longer.

To serve, place a tostόn on serving plate; stack Fried Cheese slice on top. Top with chicken mixture. Garnish with avocado. Drizzle with cilantro-lime crema. Repeat with remaining ingredients to make 6 stacks.


Cilantro-Lime Crema:

  • ½ cup TROPICAL Crema Mexicana
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lime juice

In small bowl, combine crema, cilantro and lime juice; stir to mix well. Serves 6.

HotDog268

Queso Fresco Topped Hot Dog and Freir Fries

Ingredients:

  • 4 beef hot dogs
  • 1 tablespoon vegetable oil
  • 4 hot dog buns, split and toasted
  • 1 cup prepared guacamole
  • 1 cup crumbled TROPICAL Queso Fresco Mexicano
  • Chipotle Crema (see recipe below)
  • Diced red onions, optional
  • Freir Fries (below)

Preparation:

Cut each hot dog in half lengthwise, being careful not to cut all the way through; open in center to lay flat. In 12-inch skillet, over medium-high heat in hot oil, place hot dogs flat-side down; cook until lightly browned on both sides, turning once.

Place hot dogs in buns. Top with guacamole and Queso Fresco; drizzle with Chipotle Crema. Serve with additional Chipotle Crema and diced red onions, if desired. Serve with Freir Fries (below).


FREIR FRIES:

Ingredients:

  • 10oz TROPICAL Queso de Freir
  • Vegetable oil for frying

Cut Queso de Freir into 3 ½ x ½ x ½ -inch strips. In deep saucepan, heat 1-inch vegetable oil to 375°F. Fry cheese strips until well browned on all sides, about 20 seconds. With slotted spoon, remove to paper towels to drain. Repeat with remaining cheese strips.

Serves 4.


CHIPOTLE CREMA:

Ingredients:

  • ½ cup TROPICAL Crema Mexicana
  • 2 tablespoons chipotle peppers in adobo, minced

In small bowl combine crema and chipotle peppers; stir to mix well.

Cubes_DippingSauces125

Fried Cheese Cubes with Dipping Sauces

Ingredients:

  • 16oz TROPICAL Queso de Freír
  • Vegetable Oil for frying
  • 1 tablespoon fresh lime juice

Preparation:

Prepare dipping sauces (below). Set aside.

Cut Queso de Freir into 1-inch cubes. In deep saucepan over medium-high heat, heat 1-inch vegetable oil. Fry cheese cubes, a few at a time until browned on all sides, about 20 seconds. With slotted spoon, remove to paper towels to drain. Serve with warm dipping sauces, below.

GUAVA DIPPING SAUCE
In small saucepan over medium heat, cook 1 cup guava paste, ¼ cup pineapple juice and ¼ teaspoon ground cinnamon whisking until well blended and smooth.

PINEAPPLE DIPPING SAUCE
In small saucepan over medium heat, cook 1 cup pineapple preserves and 1 tablespoon minced jalapeño pepper until well blended and smooth, stirring constantly.

MANGO DIPPING SAUCE
In small saucepan over medium-heat, cook 1 cup mango preserves until well blended and smooth.

Serves 6 to 8.

quesodefreir_salamieggs

Traditional Dominican Breakfast

Ingredients:

  • 1 16oz Tropical Queso De Freir
  • 1 16oz Tropical Salami Especial
  • 2 eggs per serving
  • 2 green plantains
  • 1 red onion
  • Butter to taste

Preparation:

Smashed Green Plantain (Mangu):
Boil the plantains in water with a teaspoon of salt. When soft, drain the plantains (leave at least ½ cup of water). Smash the plantains add water and butter to taste. Cut the onions in slices and sauté them in olive oil and ½ teaspoon of vinegar. Place the onions on top of the plantains.

Cheese:
Cut the cheese in a rectangular shape and fry both sides until golden brown.

Salami:
Cut the salami into slices and fry both sides.

This dish is traditionally served with fried (sunny side up) eggs.

salami_quesofreir_yucca_tostones

Tropical Hot Appetizer Platter

Ingredients:

  • 1 16oz Tropical Queso De Freir
  • 1 16oz Salami Especial
  • 2 Green plantains
  • 2 Fresh yucca (can also use frozen packages)
  • 2 Garlic cloves, minced
  • Olive oil
  • Salt

Preparation:

Yucca:
Peel and cut into serving portions (as you would cut a potato). Bring water to boil in a pot and place the yucca inside the boiling water. Let boil for about 20 minutes and test it for softness. If it is sufficiently soft, it is ready to eat. Remove from the water and serve with a mixture of olive oil and crushed garlic.

Plantain:
Peel the plantain and slice it into thick round circles. Fry the plantain. Once it starts to turn golden brown, remove them, flatten them (using whatever you have that is convenient- two plates will work), and place them back into the hot oil until they begin to appear crispy.

Salami:
Cut the salami into slices and fry both sides.

Queso de Freir:
Cut the cheese in a rectangular shape and fry both sides until golden brown.

Organize all of your appetizers on a dish and serve!