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You are here: Home » Vegetarian » How to marry cheese and tomato

How to marry cheese and tomato

Published: May 19, 2015 · Updated: Mar 7, 2019 by Mely Martínez

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Cheese and tomato

I think we can all agree that cheese and tomatoes are one of the best food couples. They appear together in many different recipes, making delicious dishes like enchiladas, pizzas, and pastas. This recipe, however, is unique in that the cheese and tomato take center stage as the main ingredients.

This is a sponsored post. Comments and recipe are my own.How to marry cheese and tomato | Mexican Recipes

My mother used to make this recipe when I was a kid, and so it brings back happy memories from my childhood when I cook it. It reminds me of how my Dad would always come back from work carrying a bag of groceries from the market and another from the bakery. When the tomatoes where in season, he would buy the juiciest ones available and we would seat outside on the porch and eat them with a sprinkle of salt.
florida tomatoes
Did you know that the use of tomatoes in cooking actually originated in Mexico? From there cultivation has spread all over the world. Here in the east coast of the U.S. (as in many places around the world), the juiciest tomatoes are only available during the summertime, unless, of course, you buy tomatoes grown in sunny Florida, where the weather allows for production that lasts from October to June. There the tomatoes are grown by families of growers that are committed to healthy and sustainable farming practices, resulting in nutritious, fresh, and delicious tomatoes. So, next time you’re at your grocery store shopping for vegetables, make sure to get Florida-grown tomatoes!
Check out these videos HERE about how tomatoes are grown in Florida.
Now to my mom’s recipe:

How to marry cheese and tomato

JUMP TO FULL INSTRUCTIONS How to marry cheese and tomato | Ingredients

DIRECTIONS:
How to marry cheese and tomato | Instructions step by step

  • Place the chopped tomatoes, onion and garlic in your blender and process until you have a smooth sauce. (Please check the ingredients list below)
  • Heat oil in a medium size skillet, add the Poblano pepper strips (and Serrano, if using), and fry for about 2 minutes at medium high heat.
  • Pour the tomato mixture into the skillet and stir. Bring to a boil and then lower heat to simmer for about 6-8 minutes until the sauce thickens. Add the cubes of cheese and season with salt and pepper. Lower the heat, a simmer just for a couple of minutes to allow the cheese to warm. Remove skillet from heat to avoid melting the cheese.
  • Serve warm with a side of refried beans and handmade corn tortillas for a nice early lunch.

How to marry cheese and tomato | Authentic Mexican Food Recipes

How to marry Cheese and Tomato

Mely Martínez - Mexico in my Kitchen
I think we can all agree that cheese and tomato are one of the best food couples. They appear together in many different recipes, making delicious dishes like enchiladas, pizzas, and pastas. This recipe, however, is unique in that the cheese and tomato take center stage as the main ingredients.
4.5 from 2 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Total Time 20 mins
Course Basic Recipes
Cuisine Mexican
Servings 4
Calories 238 kcal

Ingredients
  

  • 3 cups of tomatoes chopped (About 20 oz)
  • ⅓ cup white onion chopped
  • 1 large garlic chopped
  • 1 tbs vegetable oil
  • 2 poblano peppers roasted, cleaned and cut into strips*
  • 2 serrano peppers cut into strips lengthwise (optional)
  • 8 oz Queso Fresco cut into ½-IN cubes **
  • Salt and pepper to taste

Instructions
 

  • Place the chopped tomatoes, onion and garlic in your blender and process until you have a smooth sauce.
  • Heat oil in a medium-size skillet, add the Poblano pepper strips (and Serrano, if using), and fry for about 2 minutes at medium-high heat.
  • Pour the tomato mixture into the skillet and stir. Bring to a boil and then lower heat to simmer for about 6-8 minutes until the sauce thickens. Add the cubes of cheese and season with salt and pepper. Lower the heat, a simmer just for a couple of minutes to allow the cheese to warm. Remove skillet from heat to avoid melting the cheese.
  • Serve warm with a side of refried beans and handmade corn tortillas for a nice early lunch.

Notes

*There are several versions of this dish; some don’t include the Poblano pepper strips and only use the Serrano peppers.
**This is the way my mom prepares this dish, but some cooks use panela cheese or even dried cheese, depending on the region. Some will be saltier than others, depending on the cheese you could find, taste it before seasoning your tomato sauce.

Nutrition

Calories: 238kcalCarbohydrates: 10gProtein: 12gFat: 17gSaturated Fat: 10gCholesterol: 39mgSodium: 434mgPotassium: 471mgFiber: 3gSugar: 6gVitamin A: 1636IUVitamin C: 66mgCalcium: 341mgIron: 1mg
Keyword Cheese and Tomato recipe, How to marry Cheese and Tomato, tomato & mozzarella salad
Tried this recipe?Let us know how it was!

¡Buen provecho!
Mely,

More recipes:
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Previous Post: « Mantecadas
Next Post: Fresas con Crema »

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Comments

  1. GlorV1

    May 20, 2015 at 12:21 am

    This dish sounds wonderful. I definitely will make it. Our tomatoes in the garden are starting to get their flowers. Soon many tomatoes, squash, various chili and the cooking begins.:) Great post. Thanks for sharing.

    Reply

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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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