Grilled Queso Fresco with Peach Sauce recipe is sponsored by La Vaquita Cheese. However, all opinions are mine.
When we use the outdoor grill, I usually make several things at the same time to make the most of it. Especially because it gives everything such a nice flavor, for example, this Grilled Queso Fresco with Peach Sauce, which you can serve as an appetizer or for dessert.
For this recipe I used queso fresco La Vaquita, I love its mild milky flavor. At the HEB in my neighborhood, they carried three sizes, and I decided to go for the largest, but if you are not entertaining and it’s only a dinner for two, the smaller size works just as well for this recipe.
La Vaquita cheeses are produced in Texas and have become a favorite in homes and restaurants in the state, due to its authentic flavor. Chef David Cordúa uses them in his many restaurants in Houston. In March, I was lucky to be invited to Américas, his restaurant in River Oaks, to attend a dinner where the star ingredient where La Vaquita cheeses and creams. Here is a summary of the menu and some photos. His appetizer inspired this recipe, plus the Summer touch of peaches and the grill.
The peach sauce can also be made of other fruits or a mix of strawberries, raspberries, and blueberries, for example. Many possibilities according to the taste of your family. If you decide to serve it for dessert, a touch or cinnamon or vanilla would be perfect. Or as an appetizer, add rosemary or hot sauce. The sauce can be refrigerated for up to a week. Dare to make a different appetizer!
You can serve it on crostinis for an appetizer or Graham Crackers for dessert. A fun idea for your next grill out.
You may also be interested in the recipe: Arepas with Queso Fresco.
Grilled Queso Fresco with Peach Sauce
- 1 queso fresco La Vaquita (24 ounces or 680 grams)
- 1 bag (450 grams or 16 ounces) frozen of fresh peaches in slices
- 1/3 cup sugar
- 1 tablespoon cornstarch
- juice of 1 lime
- 1/3 cup water
- rosemary, hot sauce or cinnamon
- In a small pot add the peaches, sugar, cornstarch, lime juice, and water. Stir and allow to sit for 1 hour.
- Cook until it comes to a boil, lower the heat and simmer for 20 minutes, it will thicken.
- Allow to cool, add rosemary, cinnamon, mint or hot sauce to taste.
- Heat the grill on high heat.
- Remove packaging of the queso fresco and pat dry using a paper towel. Rub or spray with olive oil on both sides.
- Place on the grill and seal on both sides, 2-3 minutes per side.
- Remove to a plate and serve with crackers, crostinis, graham cookies and the sauce.