Ingredients
Units
- 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
Instructions
- Add peaches, sugar, cornstarch, lime juice, and water in a small pot. 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 cooling. Add rosemary, cinnamon, mint, or hot sauce to taste.
- Heat the grill on high heat.
- Remove the 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.
Notes
La Vaquita Cheese sponsored the grilled Queso Fresco with Peach Sauce recipe in 2017. However, all opinions are mine.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stove/grill
- Cuisine: Latin Food