Queso Fresco Stuffed Tomato recipe. A colorful and tasty side dish is a great way to celebrate summer’s ripe tomatoes.
I love cheese. There is no two way about it, so when a recipe calls for cheese, my antennas take me to the recipe.
I genuinely enjoy Queso Fresco. The consistency and taste are almost like the ricotta Salata without the salt part.
Easy to work with and full of flavor. A few ingredients make this dish fun and deliciously good.
What I love the most, and I know you will too, about this dish is that it takes very few ingredients, a few minutes to assemble it, and under the broiler, it goes and you are ready to enjoy it.
Before tackling the recipe, I would like to share the following:
What is queso fresco?
Queso fresco is a soft, fresh Mexican cheese traditionally made from raw cow milk or a combination of cow and goat milk.
Queso sets itself apart from other well-known cheeses with its bolder, tangier flavor.
Used in several classic Mexican dishes such as tacos, chiles rellenos, and bean dishes.
Substitutes for queso fresco
If Queso Fresco is unavailable, feta cheese is a good substitute.
As well as a young ricotta salata, a firm Italian cheese sold to most supermarkets.
A quick note about the tomatoes
For this recipe, I selected Campari tomatoes. Smaller in size, less seedling, and perfect for a light dinner fare.
However, you can select small to medium tomatoes, and they will work beautifully as well.
Just ensure there is no bruising and that they are still hard to the touch.
Since you can also prepare this meal as an appetizer, the smaller Campari is excellent.
Larger tomatoes, of course, more for your dinner.
Here are a few helpful tips for the ingredients needed to make this Queso Fresco Stuffed Tomatoes
This is a quick introduction. Please read the recipe for complete instructions.
Tomatoes: are a medium size for better even cooking. Look for firm and not too overripe as they will break down in the baking process.
Queso fresco: wonderfully salted, which perfectly balances the sweetness of the tomatoes and the red onion.
Red onion: Sweeter, when cooking, adds much flavor to this cheese tomato dish.
Cilantro: A vital ingredient of this dish and the perfect balance with the queso. Do use the stems as well; they have so much flavor and the essential oils of the cilantro.
Salt and pepper: for seasoning.
Equipment needed to prepare this delicious recipe
I only recommend what I use and love. How odd this may sound, but you will need a sharp knife to cut the skin.
Sharp knife: to cut into the tomato’s skin without breaking it off.
Small bowl: mix all your ingredients
Baking dish with high sides: I recommend a dish with high sides as the tomatoes tend to fall on one side when baking.
Cooking tips and step by step to create this wonderful stuffed tomatoes recipe
As with all cooking, have all your ingredients ready before cooking.
- I removed the whole interior part of the tomatoes: seeds, and membranes, ensuring it did not pierce thru the skin. You may want to reserve it for later use if you wish.
- In a small bowl, combine the queso, the finely chopped red onion, cilantro, and season with salt and pepper.
- Fill each tomato at capacity.
- Place the tomatoes in a high-sided baking dish and place them under the broiler 6″ inches away from the heat source.
- Keep an eye that the cheese will not burn.
What to serve with your queso fresco stuffed tomatoes
Or for a simple lunch with a nice crisp Butter Lettuce with Shallots Vinaigrette.
Either way, you will enjoy the simplicity of this dish.
If you enjoyed this recipe for stuffed tomatoes, look at some of my other recipes:
Equipment needed to prepare this wonderful queso fresco recipe
Queso Fresco Stuffed Tomatoes
- 4 tomatoes, medium size and ripe
- 1 cup Queso Fresco
- 1 tablespoon red onion, finely chopped
- 2 tablespoons cilantro, chopped
- salt and pepper, to taste
- Preheat broiler. With a sharp knife scoop out the pulp from each tomato. Set tomatoes aside.
- In a small bowl, combine the Queso Fresco, red onion, cilantro, salt, and pepper. Fill each tomato with a ¼ of the mixture. Place the tomatoes on a baking dish and place 6 inches under the broiler until the tomatoes are softened and the cheese is melted about 4 to 5 minutes.Serve immediately.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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Originally published on July 29, 2020. Updated on April 16, 2023.