Let’s face it — leftovers can be a pain. You went all-out for a specific dish, shopping through an extensive list to make a faithful recipe reproduction. Yet, the package proportions didn’t perfectly align, and there’s still product leftover; some cotija cheese or queso fresco, perhaps. Both staples of Mexican cuisine, you likely picked up these crumbly white cheeses for enchiladas or a stew topping. But now the dish is done, and you need ways to use the remnants.
Well, no need to stress; both pack in a delicious leftover potential. Although visually similar, note there are nuanced flavor differences between cotija cheese and queso fresco, so keep a tab on which is which. It’s especially important to keep in mind that cotija is aged, which means it’ll store for longer than queso fresco in the fridge. However, they are similar enough for frequent substitution; you can use them interchangeably in many recipes. So select your leftover applications stress-free, and enjoy the rest of your cheese.
Nachos are a dependable option for leftover cheese
Whenever it comes to crafty — but still delightful — ways to use leftovers, it’s hard to top nachos. For one, the dish doesn’t take much cooking to begin with, and only requires a bag of store-bought tortilla chips as a foundation. Another fundamental component is the cheese; precisely the use of the leftover cotija cheese or queso fresco. Sure, using a yellow-colored cheese like cheddar is more common, but these firmer varieties also work superbly.
Their crumbly texture is easy to distribute across the platter, and while they won’t melt, they do lend a nice salty flair that complements other ingredients. Prepare into a batch of ultimate chicken nachos or perhaps with a chili — they won’t overwhelm the dish. And layer on whatever else is available, whether it’s some black beans, chopped-up classic pico de gallo, or pickled jalapenos. Serve it up to family and friends, and your cheese will be depleted in no time.
Throw cotija cheese or queso fresco onto salads
Both of these cheeses have similarly textured European counterparts. Queso fresco is produced in a manner akin to ricotta, while cotija bears some resemblance to feta. Such European cheeses are tried and tested salad components, so translate the concept with the Mexican-style dairy, too.
It’s as easy as crumbling these cheeses onto already established salad dishes. Perhaps you had some iceberg lettuce in the fridge waiting for a weeknight meal; the salty cotija will complement the vegetable beautifully. Or toss the cheese alongside tomatoes and cucumber for a Greek salad take, or coated in cilantro and lime for a Mexican touch. Or note the similarities between cotija and parmesan, and add this product as a flavorful touch to a Caesar salad.
The soft and likable queso fresco functions equally successfully. You can combine it with a classic mustard and olive oil dressing with romaine, or go down the route of deconstructed elotes and pair it with corn and avocado. Both of these cheese flavors don’t clash with many salad palates, so sprinkle on the last of our batch onto your next batch of weekday greens.
Use up the two cheeses during breakfast
Cheese is a wonderful way to add protein and flavor in the morning. So don’t rule out using cheese leftovers as a breakfast option. Both will pair delectably with scrambled eggs: Queso fresco adds a nice creaminess, while cotija adds saltiness. In a similar manner, you can fold these two cheese types into an omelet or throw them on top of a frittata.
Furthermore, cotija cheese and queso fresco involve traditional Mexican uses, too. They’re a classic garnish atop chilaquiles; a wonderful way to craft a morning meal from pantry staples. Similarly, you can also crumble them atop a plate of huevos rancheros, a dish differentiated by its egg focus. Not to mention, they’re a natural topping on Tex-Mex classics like breakfast tacos, enchiladas or migas adding a nice splash of color and texture to the dish. So whenever you don’t know what to eat for the first meal of the day, craft something with these cheese leftovers.
Cheese leftovers shine in sandwiches
These two cheeses both boast a delectable texture: soft, but nonetheless with some rigidity. Such qualities make them excellent sandwich ingredients, adding textural variation and pleasant flavor. For a traditional application, cut thick queso fresco slices into a Mexican torta; the softness pairs well with the bread and filling. Or crumble on cotija on top of your star protein; think of it like the parmesan atop of a meatball sub.
In a similar vein, these two components also belong on a burger. Cotija makes for a great vegetarian patty, its saltiness and dryness delectably combining with vegetable-based ingredients. And a sprinkle of queso fresco on top of a beef patty adds a tasty dairy touch, without overpowering into a melted mess.
And note the culinary power of these cheeses on top of a typical white-bread-based sandwich. A combination of avocado and queso fresco is all it takes to make a delicious baguette filling, perhaps with a slather of chipotle mayonnaise to seal the creation. Alternatively, crumble on the rest of your cotija onto a simple combination of greens and cucumber between bread, and you’ll also craft a tasty lunchtime snack. So don’t rule out the malleability of these milk-based products; it won’t be hard to make good use of leftovers.
