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Queso Fresco cheese is a staple in Mexican kitchens. With its mild, tangy flavor and soft, crumbly texture it’s the perfect topping for tacos, enchiladas, tostadas and soups!

Queso fresco on a plate with slices cut off and crumbled.


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What Is Queso Fresco?

Queso fresco is a soft, fresh cheese that is made by curdling milk and is not aged more than a few days. The name literally translates to “fresh cheese”. It has a white, creamy color and a mild, slightly tangy flavor. It’s similar to Cotija, with a more mellow and less salty flavoring.

Historically it came to Mexican from Spain and has been a popular cheese in Mexican cooking since then. The smooth, mellow taste of the cheese has a soothing sensation when combined with spicy Mexican dishes.

How To Use It

It is a versatile cheese that can be used in a variety of Mexican dishes. It is commonly used as a topping for tacos, nachos, and enchiladas. It’s also a popular ingredient in traditional dishes like chile rellenos, and tamales. It can be crumbled over salads or used to top refried beans.

Queso Blanco VS Queso Fresco

These two names are sometimes used interchangeably, but there is a subtle difference in the way the cheese is made. Queso Blanco cheese is made with milk that has been curdled by lemon juice or vinegar. Queso fresco is made using animal rennet.


  • Refrigerator: store this cheese wrapped tightly in a sealed container for up to 2 weeks after opening the package.
  • Freezer: due to the high moisture content of this cheese we do not recommend freezing it.
Does It Melt?

It does not melt, however, it does soften when heated but doesn’t melt completely.

Can it be grilled?

Using a sharp knife, cut the cheese into thick slices, it will hold it’s shape nicely for grilling.

Is Queso Fresco Healthy?

There are some health benefits when enjoying queso fresco in moderation. The cheese is made using a fermentation process which gives the benefits of probiotics for gut health. It’s also low in fat and sodium, and has a nice boost of protein.

Is It made using animal rennet?

Typically it is made with animal rennet, which means if you are following a vegetarian diet you will want to avoid this cheese.

Easy Breakfast Migas

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Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4
Author: Serene
This tasty migas recipe, topped with crumbly queso fresco, made with crispy tortilla chips, fluffy eggs, and savory spices, is sure to become a family favorite. Whip it up in just a few minutes for a satisfying and flavorful breakfast that will start your day off right.
Plate with refried beans, and scrambled egg mias with tortillas chips, topped with queso fresco and fresh cilantro.


  • 3 tablespoons avocado oil
  • 6 white corn tortillas cut into bite sized pieces
  • 8 large eggs
  • 2 tablespoons milk
  • salt & pepper
  • ½ cup monterey jack cheese shredded

Serving Options

  • 2 cups refried beans
  • 4 corn/flour tortillas

Toppings (optional)


  • Fry Tortillas: Heat olive oil in a large skillet over medium heat. 
  • Add the corn tortillas to the skillet and cook until crispy. Sprinkle with a pinch of salt. 
  • Prepare Eggs: In a medium size bowl whisk together the eggs, milk and salt and pepper as desired.
  • Cook the Eggs: Pour the egg mixture into the skillet over the fried tortillas. Allow the eggs to cook, once they start bubbling, carefully scrape the eggs with a silicone spatula to scramble them. 
  • Add Cheese: When eggs are partially cooked, add the shredded Monterey Jack Cheese and stir to combine until cheese is melted.
  • Continue cooking until the eggs are fully cooked, no longer runny. 
  • Remove the skillet from the heat. 
  • Serve over refried beans or on corn or flour tortillas.
  • Garnish with optional toppings.


Calories: 441kcal | Carbohydrates: 31g | Protein: 22g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 341mg | Sodium: 920mg | Potassium: 217mg | Fiber: 7g | Sugar: 4g | Vitamin A: 696IU | Calcium: 235mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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