Queso Fresco in Salsa Verde
Seared cubes of queso fresco simmered in vibrant salsa verde with soft onions and poblano rajas. A quick one-skillet Mexican comfort dish ready in under 30 minutes.
Equipment
- 1 | cutting board |
- 1 | Chef's knife |
- 1 | Large skillet | nonstick or cast iron preferred
- 1 | Tongs | for flipping cheese
- 1 | Wooden spoon | for stirring
Ingredients
- 12 | oz | queso fresco | cut into 1-inch cubes
- 1 | large | white onion | sliced
- 2 | | poblano peppers | seeded and sliced into strips rajas
- 2 | cups | salsa verde | store-bought or homemade
- 2 | tbsp | neutral oil | for searing
- 1 | | salt | to taste
- 1 | handful | fresh cilantro | optional for serving
Instructions
- Cut the queso fresco into even 1-inch cubes.
- Heat oil in a large skillet over medium-high heat.
- Add cheese cubes in a single layer and sear until golden on both sides.
- Transfer seared cheese to a plate and set aside.
- Add sliced onion to the same skillet and cook until softened.
- Stir in poblano strips and cook until slightly tender.
- Pour in salsa verde and bring to a gentle simmer for 1 minute.
- Return the seared cheese to the skillet and spoon sauce over the tops.
- Simmer 1 more minute until heated through. Season with salt if needed and serve hot.
- Tip: Do not flip the cheese too early—let a proper golden crust form first.
Notes
Store leftovers in an airtight container in the refrigerator up to 3 days.
Reheat gently on the stove with a splash of water or extra salsa to loosen the sauce.
Firm paneer or halloumi can replace queso fresco if needed.
Best enjoyed fresh while the seared edges stay crisp.
Reheat gently on the stove with a splash of water or extra salsa to loosen the sauce.
Firm paneer or halloumi can replace queso fresco if needed.
Best enjoyed fresh while the seared edges stay crisp.