Go Back
+ servings

Cheese and Tomato

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.
Course Basic Recipes
Cuisine Mexican
Total Time 20 minutes
Servings 4
Calories 238kcal


  • 3 cups of tomatoes chopped (About 20 oz)
  • 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


  • 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.


*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.


Calories: 238kcal | Carbohydrates: 10g | Protein: 12g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 39mg | Sodium: 434mg | Potassium: 471mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1636IU | Vitamin C: 66mg | Calcium: 341mg | Iron: 1mg