Queso Mexicano with Chipotle-Honey Sauce

  • Yield 8 servings

Cubes of queso fresco drizzled with a chile-honey sauce make an easy appetizer or snack.


1/4 cup honey
7 ounces chipotle chile, if canned, drain and cut up
2 tablespoons apple cider vinegar
1/3 cup olive oil
1 pound queso fresco (Mexican-style fresh cheese)


  1. Cut cheese into small cubes and place on either a shallow serving dish or deep dish and set aside.
  2. In a blender of food processor, blend chipotle chile with vinegar. Slowly add honey and olive oil. Continue blending until mixture has a thick sauce consistency.
  3. Pour sauce liberally over the cheese cubes. Place tooth-picks on cheese cubes and serve. Keep remaining sauce for dipping.



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