Mexican > Cheeses

Queso de Cazoleta con Chiles y Cebolla Recipe

Ingredients with Measurements:
- 1 pound of queso de cazoleta (Mexican cheese)
- 1 tablespoon of vegetable oil
- 1/2 cup of diced onion
- 1/2 cup of diced poblano pepper
- 1/2 cup of diced red bell pepper
- 1/2 teaspoon of ground cumin
- Salt and pepper to taste

Special equipment needed:
- Skillet
- Spatula

Step-by-step instructions:
1. Heat the vegetable oil in a skillet over medium heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the diced poblano pepper and red bell pepper and cook until softened, about 5 minutes.
4. Add the ground cumin and stir to combine.
5. Cut the queso de cazoleta into small cubes and add them to the skillet.
6. Stir gently until the cheese is melted and combined with the vegetables.
7. Season with salt and pepper to taste.
8. Serve hot with tortilla chips or warm tortillas.


- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 5g
- Protein: 15g

Substitutions for ingredients:
- Queso de cazoleta can be substituted with queso fresco or panela cheese.
- Poblano pepper can be substituted with jalapeño pepper for a spicier version.

Variations:
- Add diced tomatoes or corn for extra flavor and texture.
- Top with chopped cilantro or green onions for a fresh touch.

Tips and tricks:
- Be careful not to overcook the cheese, as it can become tough and rubbery.
- Use a non-stick skillet to prevent the cheese from sticking to the bottom.
- Serve immediately for the best texture and flavor.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the microwave or on the stove over low heat until warmed through.

Presentation ideas:
- Serve in a small cast iron skillet for a rustic look.
- Garnish with sliced jalapeños or red pepper flakes for a pop of color.

Garnishes:
- Chopped cilantro
- Sliced jalapeños
- Red pepper flakes

Pairings:
- Margaritas or Mexican beer
- Guacamole and salsa
- Fresh vegetables like sliced cucumbers or carrots

Suggested side dishes:
- Refried beans
- Spanish rice
- Grilled vegetables

Troubleshooting advice:
- If the cheese is too thick, add a splash of milk to thin it out.
- If the cheese is too runny, add more cheese and cook for a few more minutes until it thickens.

Food safety advice:
- Make sure to use fresh ingredients and wash all vegetables thoroughly before cooking.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F before consuming.

Food history:
- Queso de cazoleta is a traditional Mexican cheese made from cow's milk.
- It is typically used in dishes like chile rellenos and quesadillas.

Flavor profiles:
- Creamy, salty, slightly tangy, with a hint of spice from the poblano pepper.

Serving suggestions:
- Serve as an appetizer or snack with tortilla chips or warm tortillas.

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Region: Mexican

Taste: Spicy, Savory, Tangy, Creamy, Oniony