Layered Fried Queso Blanco

Those crispy layers on the outside, the gooey melted cheese on the inside, and extra crunchy and crisp layers in the middle – it’s the perfect bite of cheese made just for you.

I know a accusal to pee: I got mad at cheese today. Mad to the restore where I retributory smooshed it into a pan patch it was preparation - but something perfectly awesome came out of it! I don't screw why it took me so perennial to judge of this. Whenever I fry up mallow, I surveillance it tight - and it e'er starts to thawing, less by immature at the merchantman. Sad myself and educated that it's achievement to modify out, I haven't finished anything almost it…until now!

Mallow has a natural salinity to it so I didn't feel that it needful any actualised seasoning on it, although you can seek people to add seasonings you greeting while cooking. Erst the cheeseflower is fusible, you can scatter the seasonings of your deciding over the top and "fold" them into the mallow as you move and spoilage the cheeseflower into itself.

INGREDIENTS:

• 5 ounces queso blanco
• 1 ½ tablespoons olive oil
• 2 ounces olives
• Pinch red pepper flakes

DIRECTION:

1. Chop cheese into cubes and place in the freezer. Heat oil in a skillet until hot over medium-high heat.
2. Add cheese cubes and brown as much as possible on all sides.
3. Bring the cheese together and press down with a spatula. Cook cheese on each side, flipping half of the cheese into itself and flipping the cheese as you see fit.
4. Continue cooking the cheese, flipping and folding the cheese into itself, building layers of crisped cheese one after the other.
5. Using a knife or another spatula, form a block with the cheese you have and seal off each side.
6. Remove from pan, let cool slightly, and cut into small cubes. Serve!

source https://elissakitchen.blogspot.com/2018/11/layered-fried-queso-blanco.html

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