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Apr 6, 2006 12:06 PM

How do you use queso blanco?

  • m

I bought this Mexican cheese in the supermarket out of curiosity about what it tasted like. How is it typically eaten and served? Cut into wedges and eaten with fruit and crackers, like an hors d'oeuvre? Can you cook with it and eat it melted on top of tacos?

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  1. Literally 'white cheese' this is a fresh cheese. It softens but does not melt during cooking. It similar to the Indian panir.

    As noted in this link, Mexican cheese are classed as fresh non melting, melting, and hard.



    1. Typically, it's used in Sandwiches. Mexican's LOVE their tortas! :) My favorite is a Ham one. Get the best quality plain ham you can, a slice of the Queso Blanco (Although I perfer Panela) and then serve with Lemon Mayo a squeeze of yellow mustard and some wedges of Avocado and pickled Jalapeno/carrots/onions on a bollio roll (or super soft wheat bread will do in a pinch!)! YUM!! :)

      It's also good served cubed alongside fruit, the taste is really mild and has a good mouth feel where it doesn't coat the mouth. So it really helps cleanser the palette.

      To garnish hot dishes, I perfer harder cheeses like an anejo...


      1. We use queso blanco to make queso fundido. I make it low fat, so heat a saute pan on medium heat, spray non-stick spray, then place 1/2 inch (approx) slices on the pan until golden brown and slightly melty on one side and flip to do the same on the other side. You can serve this plain, or it's good with guava paste.

        We also shred queso blanco and serve it on top of very ripe platanos just after they've been baked in the oven. The combination of sweet, warm platano and cold, salty cheese is excellent.

        1. I found this post looking for ideas for use of this cheese. I hope you have all learned a lot in the 6-7 years since this post. I had to laugh at one reply "non-melting" cheese.... too funny. I have used it to make mac & cheese with bacon and it melts too well, really... I mean it turns almost watery, but it comes back when cooled, so, if you just ignore the runniness, by the time you serve, it is perfect. What I like about this cheese, oddly, is the fact it is nearly flavorless (like mozzarella, yet it actually melts very well), so whatever flavors you decide to introduce to it are easily absorbed. So far I have added bacon (just added some of the grease and bacon crumbles to it and that is what it tasted like), cherry (for steak), pineapple (for ham), cranberry (for turkey) and roasted jalapeno's with a couple of slices of expensive sharp cheddar for a bean dip. The possibilities seem endless, I wonder what others have done and am looking for more ideas. I hope I spark some ideas for others and bring in some new posts! (-:

          1 Reply
          1. re: PeachWeb

            Quesadillas with Hatch chilies and shrimp, topped with warm smoky salsa- yum!