Ingredients:

  • 12 oz Queso de Freír (frying cheese), sliced into 1/2-inch thick rectangles
  • 1 tbsp Avocado oil
  • 1 tsp Garlic powder
  • 1/2 tsp Smoked paprika
  • 1/4 tsp Dried oregano

Instructions:

  1. Dry the cheese. Take your 12 oz Queso de Freír and pat every side with a paper towel until it feels tacky rather than wet. Note: This ensures the oil and spices stick to the cheese, not the paper.
  2. Slice the rectangles. Cut the cheese into 1/2 inch thick pieces. Aim for about 3-4 inches in length so they fit nicely in the waffle quadrants.
  3. Prepare the spice rub. In a small bowl, mix the 1 tsp Garlic powder, 1/2 tsp Smoked paprika, and 1/4 tsp Dried oregano.
  4. Oil and season. Lightly brush the cheese slices with the 1 tbsp Avocado oil, then dredge them in the spice mix until evenly coated in a red gold layer.
  5. Preheat the iron. Set your waffle maker to its highest setting and wait for the ready light. It must be screaming hot.
  6. Load the grids. Place the cheese slices onto the iron, leaving at least an inch between them. Note: Overcrowding leads to steaming instead of frying.
  7. The first press. Close the lid firmly but don't lock it if your iron has a latch. Let the weight of the lid do the work.
  8. Cook for 6 minutes. Cook until you hear the sizzle slow down and the cheese looks deep golden brown.
  9. The sensory check. Peek at the 4 minute mark. You want to see the edges bubbling and the garlic spice blend turning a dark, vibrant mahogany.
  10. Lift and rest. Use your thin spatula to gently pry the cheese up. Place it on a rack for 60 seconds until the crust hardens into a firm shell.