Peruvian · PANTRYHOP RECIPE
Mote con queso
25 minutes · 4 servings · vegetarian
A simple Andean breakfast/snack made from hominy and fresh cheese.
Ingredients
Check you have the quantities below.
- 4 cups hominy corn or cooked mote
- 200 g fresh cheese, cubed
- 2 tbsp butter
- 1 tsp salt
- 1/2 cup milk
Let’s make it
- Warm the mote with milk, butter, and salt in a pot over low heat.
- Stir in the cheese and heat just until softened.
- Serve hot in bowls.
- Add a little more milk if you want it looser.
Keep the salt light and the cheese in small cubes for children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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