If you have extra cotija cheese or queso fresco after cooking your last meal, there are various ways to take advantage of all that delicious leftover dairy.

Queso fresco is so versatile that it's easy to finish a whole pack, but even if you use it a ton, you need to know how to ...

Queso fresco, quark, mascarpone and Middle Eastern-style labne make authentic flavors possible in international recipes. But because many of us haven't grown up with these products, we're still ...

A dish of sugar-dusted empanadas with queso fresco. (AP Photo/Matthew Mead) Yield: 12 servings 2 cups all-purpose flour 1 teaspoon kosher salt 2 tablespoons plus 1/4 cup granulated sugar, divided ...

FOR THE ENCHILADA SAUCE: Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side). Allow chiles to cool and then remove stems, seeds, and veins. Char the onion, tomatoes ...

Gloppy orange cheese has coated many a quasi-Mexican dish. But the times and the queso are changing. As the pendulum of food fashion swings toward ethnic authenticity, consumers are demanding the ...

Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter, and toss to combine. Stir in sourdough discard, chimichurri, and 2 tablespoons buttermilk.

Top with half of the refried beans, chorizo, and queso. Repeat layering with remaining chips, refried beans, chorizo, and queso. Bake in preheated oven until hot, about 10 minutes.

Directions. Place guajillo chilies in a medium bowl and cover with hot water. Set a dry pan over medium heat and toast garlic until browned all over, 3-5 minutes.