Recipe By Chef Jose Garces, Chifa Restaurant
Queso Fresco is a soft Mexican cheese with 2.36 grams of fat in an ounce. The same quantity of part-skim mozzarella has 4 grams while feta and whole milk ricotta both have 6 grams. So try substituting this in other recipes.
Recipe taken from WHYY’s A Chef’s Guide to Good Cooking.
- Olive oil
- Grape seed oil
- Balsamic vinegar
- 1 cup diced Queso Fresco
- 1 cup diced tomatoes
- 1 cup fresh shelled edamame (or frozen)
- 1 cup green beans blanched
- 1. Roast garlic dressing: Drizzle garlic with olive oil and salt, wrap in foil, bake for 35-45 minutes. Squeeze roasted garlic of their skin and add it to a bowl. Add white balsamic vinegar, grape seed oil and salt.
- 2. Mix salad ingredients with dressing and serve with romaine leaves.