Baked Queso Fresco with Tomatillo Sauce
Transform your appetizer game with this irresistible Baked Queso Fresco with Tomatillo Sauce! This dish combines the creamy, mild flavor of queso fresco with the vibrant tang of homemade tomatillo sauce, roasted to perfection with garlic, onion, and jalapeño for a smoky kick. Baked until warm and broiled for a golden finish, the cheese is surrounded by the bright, herbaceous flavors of fresh cilantro and lime juice. Perfect for gatherings or a cozy night in, serve this crowd-pleaser with crispy tortilla chips or crusty bread for dipping. Ready in just 35 minutes, this recipe delivers a restaurant-quality appetizer with minimal effort. Try it for a unique twist on baked cheese dips!
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Recipe Information
Ingredients
- 400 grams queso fresco
- 6 medium tomatillos
- 1 medium jalapeño pepper
- 2 large garlic cloves
- 0.5 medium white onion
- 0.5 cup fresh cilantro
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 grams tortilla chips or bread
Instructions
Preheat your oven to 375°F (190°C).
Place the queso fresco in a small, oven-safe baking dish and set it aside.
Remove the husks from the tomatillos and rinse them well under warm water to remove their sticky residue.
Cut the tomatillos in half and place them on a baking sheet along with the jalapeño, garlic cloves (unpeeled), and the onion half (cut into quarters).
Drizzle 1 tablespoon of olive oil over the vegetables and sprinkle them with a pinch of salt and black pepper.
Roast the vegetables in the oven for 15 minutes, or until the tomatillos and onion are soft and slightly charred.
Remove the roasted vegetables from the oven and let them cool slightly. Peel the garlic cloves and remove the stem from the jalapeño (you can remove the seeds for less heat).
Transfer the roasted vegetables to a blender or food processor. Add the fresh cilantro, lime juice, 1 tablespoon of olive oil, remaining salt, and black pepper. Blend until smooth.
Pour the tomatillo sauce into the dish around the queso fresco, leaving the top of the cheese exposed.
Place the baking dish in the oven and bake for 10 minutes, or until the queso fresco is warm and slightly soft to the touch.
Turn the broiler on high and broil the dish for an additional 2-3 minutes to lightly brown the top of the queso fresco.
Carefully remove the dish from the oven and let it cool for a few minutes. Serve warm with tortilla chips or bread for dipping.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 4.0 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 482 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
