Baked Queso Horneado with Tomatoes (Dominican Mother's Day Appetizer)

Prep Time: 10

Cook Time: 35

Servings:

Author: Gaila Pérez - Strength & Sazón

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Easy Dominican baked queso horneado made with queso crema tipo San Juan, fresh tomatoes, garlic, oregano, and ají gustoso. The Mother's Day appetizer Mami used to make. Ready in 25 minutes.

Ingredients

1 lb queso crema tipo San Juan or 12 oz Philadelphia + 4 oz queso fresco, room temperature
2 medium tomatoes diced
3 cloves garlic finely minced
1 tablespoon dried oregano preferably Dominican
1 teaspoon ají gustoso powder
2 tablespoon extra-virgin olive oil divided
Salt and freshly cracked black pepper to taste

Instructions

Preheat oven to 375°F (190°C). Place a small (8-10 inch) cast iron skillet in the oven while it heats.
In a small bowl, combine diced tomatoes, garlic, oregano, ají gustoso, 1 tablespoon olive oil, salt, and pepper. Stir and let sit 5 minutes.
Carefully remove hot skillet from oven. Drizzle remaining 1 tablespoon olive oil on the bottom. Place block of queso crema San Juan in the center.
Spoon tomato mixture evenly over the cheese, including all oil and herbs from the bowl.
Bake 18-22 minutes, until cheese is bubbling at edges and tomatoes have collapsed into a sauce.
Rest 3-5 minutes before serving. Serve hot from the skillet with plantain chips, almond flour crackers, or sliced toasted bread.

Notes

Make-ahead: Assemble up to 24 hours in advance, refrigerate, bring to room temp 15 min before baking.
For higher protein: top with shredded rotisserie chicken in the last 5 minutes of baking (adds ~22g protein per serving).
Bariatric-friendly portion: 1 tablespoon, served alongside protein first.

Nutrition

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