A staple side dish that I’m obsessed with is Nicaraguan Queso Frito. Something about the crispy, soft cheese makes me melt (excuse the pun).
Anytime I see it on a restaurant menu, I have to order it. Even when they upcharge it to $5 because “it’s a premium side,” which is outrageous – I still order it.
Queso Frito -Where Do I Start?
Lucky for you, queso frito is incredibly simple. It’s hard to mess up but there are a few tips and tricks, that I’ve learned over the years that make this recipe near perfection.
For starters, a good Queso Frito starts with using the appropriate cheese – known as Queso Para Freir. It’s a soft white cheese that is ideal for frying. It has great moisture, which makes for a soft interior.
But, it also holds it’s shape well under high heat, which is great for frying cheese until golden crispy.
Ingredients
One of the biggest questions I get about Queso Frito is “Besides the cheese, what other ingredients do I need?” The answer is none! The star ingredient is the only ingredient.
Queso Frito isn’t like making mozzarella sticks. You don’t need egg, flour, cornstarch, or breadcrumbs to make a coating/dredge. All you need is:
- Queso Para Freir/Frying Cheese
- Canola, vegetable, or olive oil (for frying)
They are several brands of frying cheese on the market. You can typically find frying cheese in your local supermarket near the sliced cheese, or in the “Ethnic/Latin” aisles. I’ve even found it in the artisanal cheese section.
Brands I Recommend
Since Queso Frito is a popular side dish in many Latin American countries, some brands are popular based on locations like the Caribbean or Central America. I’ve tried several but my favorite frying cheese brands are:
- El Latino – Queso Para Freir (made in Central America)
- Tropical- Queso De Freir (popular favorite in the Caribbean)
- El Viajero (popular favorite among Dominicans)
- Ole- Queso Para Freir (I know a lot of Mexicans who love this brand)
- Goya- Frying Cheese (well known throughout Latin America)
Tips & Tricks
It super important to NOT over-fry the Queso Frito. Because if you have ever been to a Nicaraguan Fritanga and had a rubbery, squeaky, chewy queso frito – it means they fried that cheese on too high of a heat.
To ensure you fry the perfect Nicaraguan Queso Frito, you must:
- Fry the cheese in medium to medium-low heat. Not high heat!
- Only fry the cheese for 2 – 3 minutes on each side. No more than 3 minutes!
Nata Tip: A good Queso Frito is soft in the interior, slightly chewy, with the perfect crispy exterior.
Nicaraguan Queso Frito (Fried Cheese)
Ingredients
- 1 10 oz queso para freir (package must say "Frying Cheese")
- frying oil (canola or vegetable oil are ideal)
Instructions
- Heat frying oil to medium or medium low heat in a shallow pan.
- Slice cheese in 1 inch slices.
- Once oil is hot, carefully place cheese slices in oil and fry for 2-3 minutes on each side. No more than 3 minutes maximum.
- Flip cheese when the edges appear lightly golden brown. Fry again.
- Remove fried cheese from oil and drain on paper-towel lined plate. Do not salt. Just cool and enjoy!
Jaime Torres says
This is so simple, yet so delicious. I thought this would be difficult to prepare but it really wasn’t. THANK YOU for sharing the types of cheeses to use – that’s the part I always messed up on.