How Do You Use Queso Fresco? Here's 10 Mouthwatering Recipes

Curious about one of Mexico’s most delicious cheeses? Queso fresco is crumbly, creamy, and perfect for stuffing into enchiladas, topping tacos, and even eating on its own. Let’s take a look at how to get the most out of this fresh cheese.

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A wheel of queso fresco on a white pedestal with a green cheese knife next to it and a wedge cut out.

Correct me if I’m wrong, but I’m pretty sure there’s nothing cheese can’t cure. Unless you’re lactose-intolerant, which, in that case, it is a cure for nothing and source of real pain.

But for the rest of us, cheese is life and, it comes as no surprise, I adore Mexican cheeses. So far we’ve talked about how to make Panela, how to cook with Cotija, and today we’re jumping into the wonderful world of queso fresco.

What Is Queso Fresco?

Queso fresco is a cow’s milk cheese or occasionally a mixture of cow and goat milk. As the name implies, it is a fresh cheese, meaning it hasn’t been aged but is eaten immediately after it is made. Fresh cheeses like this are found all over the world, and go by many names; farmer’s cheese in Northern Europe and paneer in India are two well-known examples.

Queso fresco has a soft, crumbly texture and mild, milky taste. The flavor is most similar to ricotta or soft goat cheese (although, not that creamy). It often gets compared to feta but feta cheese is much drier, saltier, and tangier.

You can find queso fresco at almost any grocery store in the dairy aisle next to the other Mexican cheeses. There are many brands to choose from. I am a big fan of Cacique, La Vaquita, and Queso Campesino brands.

Can You Make Queso Fresco At Home?

A wheel of queso fresco surrounded by crackers, walnuts, and cherries on a wood cutting board next to a green cheese knife.

Yes! Although in Mexico queso fresco is typically made with raw cow’s milk and rennet, you can easily make homemade queso fresco with pasteurized whole milk and an acid like lemon juice or vinegar. To make your own queso fresco, follow this recipe for homemade panela cheese, just use whole milk instead of the low-fat milk. By the way, if you are really into food science, Serious Eats has a great article on why milk turns to cheese at certain temperatures.

Storage: Store queso fresco in an airtight container for up to a week. As a fresh cheese, it doesn’t last much longer than that. I don’t recommend putting it in the freezer.

Is Queso Fresco Good For Melting?

No, the curds of queso fresco won’t melt but only soften at high temperatures. That doesn’t mean it’s not good for using as a filling though. I love how it gets nice and soft but still maintains its shape in taquitos and enchiladas.

How Do You Use Queso Fresco?

A blue dish of crumbled queso fresco with a colorful wood spoon sticking out of the bowl on a wood table.

This soft cheese is versatile and adds a rich, but still light creamy note to many Mexican dishes. I love to use it as a garnish on soups like tortilla soup or on top of a pot of beans but it is equally good in dishes as well. Here are ten fantastic ways to use up that queso fresco sitting in your fridge.

10 Mouthwatering Queso Fresco Recipes

1. Poblano, Corn, and Queso Fresco Taquitos

These plant-based taquitos are a real crowd pleaser! Made with sautéed poblano peppers, sweet corn, and creamy queso fresco. Pan-fried, baked, or air-fried, they are delicious anyway you cook them. Instructions for all three methods included. Serve with lots of lime juice squeezed over the top.

Two taquitos on a marble table. One is broken open and you can see the corn on the inside. The taquitos are on a bed of lettuce.

2. Kale Salad with Roasted Peanuts and Queso Fresco

This salad has tender baby kale leaves, crunchy roasted peanuts, creamy queso fresco, and a tangy dressing made up of shallots, lime zest, fresh mint, and apple cider vinegar. So, so, so good!

A kale salad on a wood table topped with peanuts and crumbled queso fresco with two serving spoons in the salad.

3. Authentic Mexican Chilaquiles with Scrambled Eggs

A simple recipe for authentic Mexican Chilaquiles Rojos- a flavorful Mexican breakfast with salsa-soaked tortilla chips and scrambled eggs topped with crumbled cheese and sour cream.

A plate filled with chilaquiles topped with queso fresco, sour cream, and chopped scallions on a white tablecloth.

4. Roasted Mexican Street Carrots

This Roasted Mexican Street Carrots recipe is just like everyone’s favorite street corn (or elote) with queso fresco, cilantro, and a creamy roasted garlic-lime dressing but on sweet roasted carrots instead.

Several colorful roasted carrots on a white plate topped with queso fresco and a lime wedge next to it.

5. Quick and Easy Chorizo Tacos

This 15-minute Chorizo Tacos recipe is for those nights when you are starving and need to eat—NOW! Super rich and flavorful Mexican chorizo piled into warm corn tortillas then topped with onion and cilantro, queso, and salsa verde. Check out the video!