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Grilled Queso Cotija with Dill Chimichurri

filler

Brazilian and Mexican street food make for a show-stopping menu in this pairing of salty, crumbly Queso Cotija (“Latin Parmesan”), soft Prosciutto, and Dill Chimichurri, best enjoyed with Spicy Jicama, Cucumber & Fruit Skewers.

Serves: 4

Ingredients
2 package
Sabana Queso Cotija Cheese
1 package
Pusateri’s Prosciutto Crudo Riserva (optional)
8
Bamboo skewers
Roasted red peppers, for garnish

 

Chimichurri
¼ bunch
Flat leaf parsley, picked and washed
1 tbsp.
Fresh dill, picked and washed
2
Small cloves garlic, peeled
1 tsp.
Red onion, diced
3 tbsp.
Red wine vinegar
1 tbsp.
Lemon juice
¼ cup
Pusateri’s Delicato Extra Virgin Olive Oil
½ tsp.
Ground black pepper

 

Method

  1. Soak bamboo skewers in water for at least 30 minutes.
  2. Pulse parsley in a small food processor to achieve a rough chop.
  3. Add dill, garlic, onion, vinegar, lemon juice, olive oil and pepper and blend. Set aside.
  4. Pre-heat outdoor grill or cast-iron grill pan to medium-high.
  5. Cut Queso Cotija into 4 pieces, wrap each piece with prosciutto (optional) and skewer each piece horizontally with 2 soaked bamboo skewers.
  6. Grill for 2 minutes per side until nicely browned.

 

Plating

Place a roasted red pepper piece on the plate. Top with grilled cheese bundle. Place a dollop of chimichurri atop each bundle. Repeat with remaining bundles.

 

Tip

Queso Cotija is extremely versatile. We love it crumbled over grilled corn drizzled with lime and sprinkled with chilli pepper or sprinkled over tacos, tortilla soup or enchiladas verdes.

    About Ida Pusateri