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If you’re in the mood to jazz up your cheese game, then this sesame crusted queso fresco with chipotle honey will become your new go-to! Imagine biting into the creamy queso fresco that is dressed up with a crunchy sesame seed crust. And just when you think it can’t get any better, along comes the plot twist of the chipotle honey with it’s smokey sweet heat. You’re sure to WOW your company with this, so let’s get this cheesy party started!
Why You’ll Love Chipotle Queso Recipe
You will absolutely love how this sesame crusted queso combines exciting and comforting flavors and textures. The soft, mild flavor of the queso provides the perfect backdrop for the chipotle honey to really shine through with just the right amount of sweetness and heat. Then add the sesame seed crust with its crunchy texture and nutty flavor and it adds an irresistible contrast making each bite SO satisfying. As a result, this recipe is bound to impress and leave you wanting more!
How To Prepare Chipotle Queso Recipe
🧀 Preparation: Pat the cheese dry thoroughly
🥚 Coating: Mix sesame and panko on plate. Whisk an egg, strain that onto another plate. Dip the cheese into the egg wash and coat it in the sesame seed mixture. Chill in the fridge for 15-20 minutes.
🍯 Sauce: In a preheated pan, mix honey and chipotle adobo on a low heat for 1-2 minutes.
🫒 Frying: Heat olive oil in another pan until it reaches 350°F or, a little trick, bubbles around a wooden spoon. Fry the cheese for 2-3 minutes on each side until golden
🍽️ Serving: Drain the fried cheese on a paper towel, then serve with chipotle honey, scallions or ciabatta!
Substitutions and Variations
- Pecans, almonds or your nut of choice can be used if you want a different crunch.
- If you don’t have chipotle adobo, you can instead try a mix of smoked paprika and a few drops of liquid smoke and dissolve it into a tomato sauce.
- Want to switch it up? Try regular or gluten free breadcrumbs instead.
- Want something a little different? Try my Fried Queso Fresco instead!
Chef’s Tip
Make sure to fry the queso quickly, just enough to brown the coating and heat the cheese through. Preheat your pan correctly and then it will only take 2-3 minutes per side. Over frying it can cause the cheese to melt excessively and lose its shape.
Similar Recipes
Appetizers
Baked Goat Cheese
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Fried Queso Fresco
Breakfast
Goat Cheese Balls
Appetizers
Crunchy Feta
Common Questions
Local Hive Rocky Mountains Raw Unfiltered Honey is one of the honey’s I love.
First, put the coated cheese in the fridge for 10-15 minutes before you fry. Secondly, preheat your pan properly and don’t overcook it while frying.
This queso is definitely better fresh. But, you can fry the cheese ahead and reheat it in an oven at 350°F until the inside is warm and the exterior is crispy again.
Take a small piece of the breading and drop it into the oil. If it sizzles immediately without burning then the temperature is correct. You can also put your wooden spoon in the oil and it will start to bubble when it is ready. Or, you can be extra safe and buy a thermometer here.
Chipotle Queso Recipe
Ingredients
- 8 oz queso fresco wheel
- 1 egg
- 3 tbsp toasted sesame seeds
- 2 tbsp black sesame seeds
- 2 tbsp panko
- 1/4 cup honey, + 2 tbsp
- 3 tbsp chipotle adobo
- Olive oil
Instructions
- Pat dry your cheese really well.
- Mix the sesame seeds and panko in a plate.
- Whisk an egg and strain onto a plate.
- Pass the cheese through the egg wash on all sides.
- Completely coat the cheese in the sesame seed mixture and let sit in the fridge for 10-15 minutes.
- In a preheated pan, add your honey and chipotle adobo. Mix for 1-2 minutes on low.
- Preheat a pan for 2 minutes on high. Add some olive oil (about 1/4 inch) and when it hits 350°F or the bottom of a wooden spoon bubbles, add cheese and cook for 2-3 min on both sides or until golden
- Let it sit on a paper towel to remove excess oil. Serve with the honey, scallions and enjoy with ciabatta and that is it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.