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Queso Fresco a la Parrilla una Botana Perfecta

Grilled Queso Fresco

Chef Adriana Martin
The grilled queso fresco is served with homemade salsa verde, cactus, avocado and crema mexicana. This is perfect appetizer when entertaining at home however it is also a meatless option for a weekly dinner.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Appetizer or Main Dish
Cuisine Mexican Cuisine
Servings 10 servings


  • 1 Tropical Queso Fresco Mexicano
  • 10 tomatillos
  • 4 serranos
  • 2 garlic cloves
  • 1 bunch of cilantro
  • 1 tablespoon chicken bouillon
  • 1 teaspoon cumin
  • 1 cooking spray
  • 1 cup cactus nopalitos
  • 1/2 avocado
  • 1 tablespoon Tropical Crema Mexicana


  • Prepare the tomatillo salsa by first cleaning all the vegetables with running water. Roast the tomatillos, the garlic and the serranos using a comal. Cook the tomatillos, the garlic and the serranos in a pot with some water until vegetables are cooked.
  • Blend the cooked vegetables along with a bunch of cilantro and some of the cooking water but not a lot. Pour back the sauce into the soup pan. Season with chicken bouillon and cumin. Let the sauce simmer.
  • Add cooking spray to a grilling skillet and grill the queso fresco on both sides. The cheese won't melt will just get the grilling marks.
  • In a serving bowl add the warm salsa verde and then the grilled queso fresco. Garnish with cooked cactus nopalitos (optional), avocado slices and cilantro leaves.
  • Finish with crema mexicana ribbons and serve with warm corn tortillas for tacos.
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