Street FoodEasy

Oaxaca Cheese Chicharrones

Name: Oaxaca Cheese Chicharrones
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 400 g Oaxaca cheese (quesillo); 150 g Guacamole; 100 ml Red or green salsa; 0.5 bunch Fresh coriander; 1 Lime; 1 pinch Salt to taste

15 min (5 prep + 10 cook) Easy 4 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 29 Mar 2026

Crispy fried Oaxaca cheese discs served with guacamole and salsa, a nationwide snack favourite.

About this recipe

Oaxaca cheese chicharrones are crispy discs of melted and toasted cheese served as a snack or accompaniment. By melting the cheese directly in the pan without any oil, a golden, crispy outer layer forms while the inside remains soft and stretchy. They are perfect paired with guacamole and salsa.

History & Origin

Oaxaca cheese, also known as quesillo, is one of Mexico's most emblematic cheeses. Originating from the Etla region of Oaxaca, this string cheese with a texture similar to mozzarella has been produced artisanally since the 16th century, when Dominican monks taught indigenous communities cheesemaking techniques. The technique of frying the cheese directly in the pan without fat to create chicharrones emerged as a way of using up the trimmings and offcuts of quesillo in Oaxacan markets. Today, cheese chicharrones have become a nationwide phenomenon, prepared in restaurants and homes throughout Mexico as a sophisticated yet simple snack.

Estimated cost

£6.80

Total cost

£1.70

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

22g

Protein

Carbohydrates

24g

Fat

Fibre

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Pull the Oaxaca cheese apart into long strands. Form circles about 8–10 cm in diameter with the cheese strands.
2
Heat a non-stick frying pan over medium-high heat with no oil. Place the cheese circles in the pan and leave to melt and brown without moving them, about 3–4 minutes.
3
When the edges are completely golden and crispy and the cheese has solidified again, flip them with a spatula and brown the other side for 1–2 minutes.
4
Remove the chicharrones from the pan and place on kitchen paper to absorb excess fat.
5
Serve immediately with fresh guacamole, salsa and lime wedges. The chicharrones must be eaten hot to maintain their crispy texture.

Have you tried this recipe?

Tell us how it turned out. Your feedback helps other cooks.

Leave a review