Are you ready for some fried cheese tacos? This post is sponsored by Tropical Cheese. All the opinions are my own.
Fried cheese tacos? Yes, that’s what I said, fried cheese! And everyone knows that every tasty taco needs to have a delicious salsa for garnish. One of the most satisfying meatless taco recipes I have enjoyed are these fried cheese tacos. When I first moved to New York state, the small town grocery stores did not offer much in the line of Hispanic foods. And one of the first Hispanic cheese brands to be available to me was Tropical Cheese .
Little Did I know That I had Been Enjoying Frying Cheese For Years!
In the past I have enjoyed the Tropical queso fresco for many of my Mexican dishes. I will never forget the first time I tried the queso de freir(frying cheese)! The first recipe I prepared using the queso de freir was simply sliced, fried and placed on some toasted crostini with salsa. I couldn’t get over how delicious it was. The texture of the cheese is much like queso panela that you find in Mexican markets. Chile con queso, Mexican cheese in salsa is what I grew up on and still enjoy preparing it to this day!
To preserve the queso de freir, I will often slice it, wrap it individually and freeze it. This way I can just take out what will need for my recipe that day.
Morning, noon or night this makes for a tasty snack, appetizer or light meal anyday of the week!
This easy roasted tomatillo salsa is the perfect garnish on the Tropical fried cheese tacos!
Fried Cheese Tacos with Roasted Tomatillo Salsa
- For Tomatillo Salsa
- 1 pound tomatillos washed and sliced in half
- 1-2 serranos or jalapeños stems removed and sliced open
- ½ medium white onion
- 2 cloves garlic leave skins on
- big handful of cilantro
- Juice of 1 lime
- 1/3 cup of water
- Salt to taste
You Will Also Need
- Oil for frying canola or grapeseed oil
- 12 corn tortillas
- 16 ounces Tropical Queso de Freir(frying cheese) sliced into 12 equal slices
- 2 cups refried beans black or pinto
- Cilantro chopped for garnish
- 1 C Tropical Crema Mexicana
- 1 large lime sliced into small wedges
- 3 C shredded lettuce
- 1 C diced tomato
- 1 avocado sliced
- Place top rack in oven about 10 inches from broiler. Preheat broiler to high. Line a baking sheet with aluminum foil paper. Drizzle the pan lightly with oil. Place the tomatillos and chile peppers skin sides up onto baking sheet. Add the garlic. Broil for 20 minutes. Remove from oven and let cool. Once cooled, remove skins from garlic and transfer all to the blender. Add the cilantro, water and salt to taste. Blend on high until smooth. Pour into bowl and reserve.
- Before you assemble the tacos, make sure all your garnishes are prepped.
- At the same time, preheat a skillet and a large griddle pan to medium heat on two separate burners. To the skillet, add 1/3 cup of oil and let it heat for a a few minutes. To the griddle pan drizzle on a light layer of oil and heat for a 2 minutes.
- When ready, to the skillet, add 4 slices of the queso de freir. On the griddle pan, place 4 tortillas. After 40-50 seconds, check the cheese. If golden brown, flip over. Flip the tortillas. Once cheese is browned nicely on both sides, place one slice on each tortilla. Fold the tortillas over like a taco. Continue cooking, turning as needed, until tacos are crispy on both sides. Transfer to serving plate and tent loosely with foil paper to keep warm.
- To serve, carefully open tacos and add beans to one side and roasted tomatillo salsa to the other side. Garnish with lettuce, tomato, crema, avocado, lime and cilantro.