Argentine Style Stew With Queso Fresco Recipe

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Argentine Style Stew with Queso Fresco

Angel Slave


Farmer's Cheese is a mild curd cheese (like cottage cheese) with most of the liquid whey pressed out. It can be eaten on its own or used in cooking. Queso fresco, a crumbly, Mexican cheese has a similar texture and a slightly salty taste.

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10 Min


30 Min


Stove Top


2 Tbsp
2 1/2 c
butternut squash, peeled & cut into 3/4' chunks (about 5 cups)
1 medium
red onion, diced (about 1 1/2 cups)
1 c
evaporated milk (or plain soy milk)
3 Tbsp
chopped fresh oregano
1 tsp
sea salt
1 large
red bell pepper, cut into 1' dice (@ 1 1/2 cups)
1 c
frozen green peas
6 clove
garlic, minced (about 2 tablespoons)
2 c
fresh or frozen corn
1 c
queso fresco (best), or farmer's cheese (ok substitute)
2 Tbsp
fresh lime juice

Directions Step-By-Step

Heat oil in a large nonstick skillet or wok over medium-high heat. Add squash and red onion and cook 7 minutes, or until onion is soft, stirring often.
Stir in milk of choice, oregano, & salt. Bring to a boil, reduce heat to low, & cover. Simmer 10 minutes.
Add bell peppers, peas, & garlic, cover & simmer 5 minutes more, or until squash is just tender but still holds its shape. Stir in lime juice & freshly ground pepper to taste. Serve hot with a side of quinoa, farro, or your favorite alternative grain.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Cuban
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #squash, #cheese, #stew, #limes