How Do You Crumble Cheese For Queso Fresco For Beef Picadillo Poblano Peppers?
“Okay, so now that we have everything else cooking, we’re going to go ahead and get some of the garnish and the filling for the picadillo ready. What I got here is some queso fresco. It’s a cows milk cheese. It’s a really nice and salty, sweet and hard. But it’s also very crumbly. It has a really unique nice flavor to it. I’m going to use probably about 1/2 of this container here. You can usually find this cheese in a Mexican section of your store if they have it. If not, don’t worry about it. You can use goat cheese. It will be really nice. I probably wouldn’t use Feta cheese but it may be nice if you try that. But really any kind of crumbly cheese. If you have a hard time finding any of that, even fresh mozzarella would be fine to use or Monterey Jack would be good too. What I’m going to do is crumble this whole half of block here. This will probably crumble, make 1/2 cup or so of cheese. We are going to use most of it for our picadillo filling. We’re going to fold into that. So when
