Queso Fresco is a Mexican cheese and translates as “fresh cheese.” It’s a white cheese that is mild, soft, slightly tangy that easily crumbles.
It’s a fresh cheese often used in Mexican cuisine to top dishes such as enchiladas and tacos. Like these Chorizo Potato Tacos.
Give This Corn Salad with Queso Fresco A Try
Queso Fresco is traditionally made with raw cow’s milk or a combination of cow and goat milk.
As a mild, its milkiness offsets the heat from chiles and spices typically found in Mexican food. Such as this recipe, One Skillet Mexican Chorizo Potatoes & Eggs Casserole With Queso Fresco & Roasted Poblano Chili.
This recipe is not a traditional Mexican plate per say, but uses traditional Mexican flavors. Like pork chorizo, queso fresco and poblano chilies.
This recipe makes cooking easy and fun, as the chorizo, potatoes and eggs are all cooked in one skillet.
Queso fresco gets soft when heated, but it’s difficult to melt. As this dish is finished off under the broiler, you will want to set the broiler to Low and the rack about 6 inches from the heating element or gas.
One Skillet Mexican Chorizo Potatoes & Eggs Casserole With Queso Fresco & Roasted Poblano Chili
1 large poblano chili, seeded and deveined
1 pound red and yellow baby potatoes
1 pound Mexican pork chorizo
5 large eggs, room temperature
2 tablespoons avocado oil, divided
Salt and pepper for seasoning
Turn the oven broiler to low and put the rack 6-inches from heating element. Cut chili in half vertically. Remove stem, seeds, and vain.
Put chili halves on a baking sheet and brush with avocado or olive oil. Place baking sheet under broiler and roast about 10 minutes turning chili halves once half way through roasting.
Remove baking sheet from under broiler and set aside to allow chilies to cool. When cool to the touch, slice chili halves in strips and chop into 1/4 inch pieces.
Place 1/4 cup of chili pieces aside to mix with eggs. Crumble cheese and mix with remaining chili pieces and set aside.
Wash the pound of baby potatoes and chop into bite sized pieces. Season with salt and pepper.
Next add a tablespoon of avocado oil to a large nonstick skillet over medium-high heat.
When oil is heated, add seasoned potatoes and spread evenly over surface of skillet. Cover the skillet with a lid and let cook for 3-4 minutes.
Remove lid and stir potatoes about – doing so every 2-3 minutes for 12-15 minutes or until potatoes are caramelized but not burnt. Remove lid stir about and replace lid – wait 3 minutes and repeat (12-15 minutes).
Remove cooked potatoes from heat and spoon into a large bowl and set aside.
Add a tablespoon of avocado oil to same skillet. Add the pound of Mexican chorizo. With a wooden spatula, break chorizo up and spread evenly over surface of skillet.
Let cook while moisture from meat evaporates. Once moisture has cooked off (about 5-7 minutes), continue to cook meat, stirring occasionally, just until chorizo starts to crisp.
Remove from heat. Add to cooked potatoes and mix until well incorporated.
Place skillet back over medium heat. Add 1 tablespoon of unsalted butter. Beat eggs (optional to add a tablespoon of heavy cream or buttermilk). Add the 1/4 cup of chopped roasted poblano chili and mix in.
Pour into heated skillet and with a spatula move eggs about until cooked. Remove from heat. Add cooked eggs to chorizo mixture and mix in.
Add chorizo mixture back into the skillet and top with cheese and chopped chili mixture.
Place skillet under broiler and allow cheese to melt, keeping an eye that cheese doesn’t burn, about 7-10 minutes.
When cheese has melted, remove from under broil. Plate and serve.
Top with a dollop of sour cream and guacamole (optional). Find recipe here for homemade Authentic Guacamole.
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