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You absolutely NEED this! Perfect for entertaining, girls night or anything you want!

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Recipe Tip

Pat dry the queso fresco real well so you get it more golden. Always poke a hole in the tomatoes so they don’t burst in your mouth and burn you.

Fried Queso Fresco & Spicy Tomato Confit

By Nadia Aidi
You absolutely NEED this! Perfect for entertaining, girls night or anything you want!


  • 1 queso fresco round, 8 oz
  • 3/4 pint cherry tomatoes, sungold and regular
  • 1 lemon
  • 3 garlic cloves, thinly sliced
  • 2 tbsp pine nuts
  • 4-6 dried chile de arbol or 1 tbsp crushed red peppers
  • Olive oil
  • Salt/pepper to taste
  • Chives to taste
  • Parsley to taste
  • Ciabatta


  • Peel the lemon and separate the peels
  • Add the tomatoes in a small baking dish with the garlic, chile de arbol, pine nuts and tomato peel
  • Add salt/pepper to taste and completely coat in olive oil
  • Bake at 275F for 60-70 minutes
  • Pat dry your queso REAL well
  • Preheat a non stick pan for 2 min on high. Add a tiny drizzle of olive oil
  • Sear the queso for about 2-2.5 min per side or until golden brown. When you flip squeeze half a lemon and then turn heat off
  • Serve it with as much of the tomato confit and olive oil as you want
  • Serve with the herbs and ciabatta


Nutrition information is automatically calculated, so should only be used as an approximation.

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