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Sweet Sofrito

Queso Frito with Guava Sauce

Golden pan-fried white cheese, crisp outside and soft inside, with a sweet and tangy guava dipping sauce.

By Wanda Oyola 25 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Thick slices of golden fried white cheese on a plate, held with toothpicks.

Queso frito is as simple as party food gets: thick slices of white frying cheese cooked in a hot skillet until they are deep golden and crisp outside and soft inside. In Puerto Rico and the Dominican Republic it shows up at breakfast, at the beach kiosks and on party trays, and with guava it becomes the sweet and salty bite everyone loves.

The Thermomix® TM7™ melts guava paste with water and lime juice and blends it into a smooth, glossy dipping sauce while you slice the cheese. A light dusting of flour gives the slices a crisp crust in the skillet on the stove. Serve them the moment they come out of the pan.

Made in the Thermomix® TM7™

Queso Frito with Guava Sauce

Makes: About 18 pieces

  • Prep10 min
  • Cook15 min
  • Total25 min
  • Serves6

Ingredients

For the guava sauce

For the cheese

Instructions

  1. Place the guava paste, water, lime juice and salt in the mixing bowl and cook 6 min/90°C (195°F)/speed 2, until the paste has melted.
  2. With the measuring cup in place, blend 20 sec/speed 5-8, increasing speed gradually, until smooth. Pour the sauce into a small serving bowl; it thickens as it cools.
  3. Cut the cheese into slices 1.5 cm (1/2 in) thick and about 6 x 4 cm (2 1/2 x 1 1/2 in) wide. Pat them dry with paper towels.
  4. Put the flour on a plate and coat each slice lightly, shaking off the excess.
  5. Heat the oil in a large nonstick skillet on the stove over medium-high heat. Fry the cheese in batches, without crowding, for 1 to 2 minutes per side, until deep golden, turning the slices carefully with a thin spatula.
  6. Drain them for a minute on paper towels, insert the toothpicks and serve right away with the guava sauce.

Tips

  • Use cheese labeled for frying (queso de freír). It browns and holds its shape in the pan, while queso fresco or mozzarella would melt into the oil.
  • Serve queso frito hot: as it cools, it turns firm and squeaky.
  • For a party, keep fried batches warm on a baking sheet in the oven at 95°C (200°F) for up to 15 minutes.
  • Leftover guava sauce keeps 2 weeks in the fridge. Loosen it with a splash of warm water, and try it with crackers and cream cheese.

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