Tacos Dorados de Queso Fresco con Chile are rolled crispy fried tacos filled with soft cheese and sliced pickled jalapeños. Super easy and quick to make!
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Queso fresco is sometimes called “cuajada”, but most grocery stores carry it as queso fresco. These might also be called flautas de queso fresco con chile en rajas.
I saw a similar recipe on tiktok and they served the tacos with tomato soup or sopa de fideos. You dip the taco into the soup! What! Yes please! So I thought I would share!
Ingredients
- Pickled jalapeños (Jalapeños en escabeche or vinagre)
- Queso fresco cheese
- Tortillas de maiz (con tortillas)
- Oil for frying
How to reheat
These reheat pretty well in an air fryer or in the oven on a baking sheet at like 400 degrees for a few minutes until warmed through. They should crisp up again! You can totally heat them up in the microwave too, but they will lose their crunch.
How to store
Store these in an air tight container or gallon size zip bag in the fridge for about 5 days.
How to make Tacos Dorados de Queso Fresco con Chile
Start by warming your tortillas in the microwave for about 30 seconds to a minute, just enough to heat them through, or on a comal until soft.
Cut the queso fresco into sticks about ¼ inches thick or as thick as you would like.
Take a tortilla and place a piece of cheese and a few slices of the pickled jalapenos and roll. Optionally you can place a toothpick along the seam so that it doesn’t fall apart.
Roll all of your tacos and set them aside.
To a frying pan, add the oil so that it’s ½ an inch up the pan or enough so that it will cover the tacos about halfway.
Heat the oil over medium to medium-low heat until it reaches about 350-375 degrees or until it bubbles when you place the back of a wooden spoon into the oil.
Add your tacos to the frying pan making sure not to overcrowd it.
Fry the tacos for about 2 minutes and flip and cook for another 2 minutes or until golden brown.
Repeat until done.
Remove any toothpicks you used to close the tacos.
These are great served with some shredded lettuce, diced tomato, and more queso fresco sprinkled on top and drizzled with some salsa verde. ENJOY!
Complimentary & similar recipes to enjoy!
Tacos Dorados de Queso Fresco con Chile
- Prep Time: 15 minutes
- Cook Time: 30 Minutes
- Total Time: 45 minutes
- Yield: 3–4 servings 1x
- Category: Tacos
- Method: Stovetop
- Cuisine: Mexican
Description
Tacos Dorados de Queso Fresco con Chile are rolled crispy fried tacos filled with soft cheese and sliced pickled jalapeños. Super easy and quick to make!
Ingredients
1 – 12 oz can of pickled jalapenos (chiles en escabeche), en rajas or sliced
1 – 10 oz round of queso fresco
12 Corn (maiz) tortillas
Oil for frying
Instructions
Start by warming your tortillas in the microwave for about 30 seconds to a minute, just enough to heat them through, or on a comal until soft.
Cut the queso fresco into sticks about ¼ inches thick or as thick as you would like.
Take a tortilla and place a piece of cheese and a few slices of the pickled jalapenos and roll. Optionally you can place a toothpick along the seam so that it doesn’t fall apart.
Roll all of your tacos and set them aside.
To a frying pan, add the oil so that it’s ½ an inch up the pan or enough so that it will cover the tacos about halfway.
Heat the oil over medium to medium-low heat until it reaches about 350-375 degrees or until it bubbles when you place the back of a wooden spoon into the oil.
Add your tacos to the frying pan making sure not to overcrowd it.
Fry the tacos for about 2 minutes and flip and cook for another 2 minutes or until golden brown.
Repeat until done.
Remove any toothpicks you used to close the tacos.
These are great served with some shredded lettuce, diced tomato, and more queso fresco sprinkled on top and drizzled with some salsa verde. ENJOY!
Keywords: Tacos dorados de queso fresco con chile, cheese tacos, flautas de queso fresco
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