Mofongo de queso is a fun and tasty way to turn plantains and queso de freír into a delicious and satisfying meal. It’s the perfect combination of crispy, cheesy queso and soft, mashed plantains.
We already know platano and queso go great together, like in mangu con los tres golpes and tres golpes sushi.
This post may contain affiliates. Please see my affiliate notice for details.
Mash plantains, queso, and chicharrón
Classic mofongo is made with chicharrón, but here we’re combining the classics with crispy, fried cheese for a little something extra.
What brand of queso de freir is the best?
My favorite brand of queso de freir (frying cheese) is Tropical. They have both a white and yellow frying cheese variety, and although I prefer the yellow one, the white cheese is classic and the best option for making mofongo de queso.
Mofongo de Queso Frito (Cheese Mofongo)
Ingredients
Mofongo
- 2 green plantains
- frying oil
- 1 cup queso de freir cubes
- 2 garlic cloves
- 2 tbsp olive oil
- ½ tsp adobo
- Salt to taste
- ¼ cup chicken broth
- ¼ cup chicharrón pieces
Cheese Sauce
- ½ cup heavy cream
- ¼ cup cheddar cheese
- ½ tsp garlic powder
- Cilantro for garnish
Instructions
Mofongo
- Peel the plantains and slice them into ¼ inch thick pieces. Heat oil in a pan over medium heat and fry the plantain slices until golden brown, around 5 minutes. Drain them on paper towels and set aside.
- Fry the cheese until crispy and golden, about 2 minutes, then drain them on paper towels and set aside.
- In a mortar and pestle, crush the garlic and mix in olive oil, adobo, and salt. Add a few plantain slices at a time and mash, adding broth as needed to help smooth it out.
- Mix in the chicharrón and 1/3 of the cheese pieces, mashing until well combined. Shape the mashed plantain mixture into a round using a bowl or container, then place it on a plate.
Cheese Sauce
- In a small pot, combine all the ingredients and cook over medium heat, stirring constantly until the sauce thickens. Pour it over the mofongo, then garnish with cilantro and the remaining cheese pieces. Buen provecho!
