Cut 1/4-inch slices from a block of queso blanco cheese with a sharp knife or cheese slicer. Make the slices thinner or thicker depending on your personal preference.

Heat equal parts olive oil and butter over medium high heat in a pan, enough to coat the bottom when melted. When the pan is hot, place the queso blanco slices in one at a time. Fry for a couple of minutes on each side, flipping with a metal spatula, until the cheese begins to brown.

Remove the browned queso blanco slices from the pan and serve immediately. Pair with sliced tomatoes and fresh basil for a twist on a traditional Caprese salad or serve accompanied by tortilla chips and salsa.

Cut a block of queso blanco cheese into cubes or sticks with a sharp knife. In a deep fryer or large pot, heat vegetable oil to 375 degrees Fahrenheit. Use enough oil to completely submerge the queso blanco pieces while cooking.

Beat an egg in a bowl with a fork. Add enough flour in a shallow dish to coat the queso blanco pieces. Season the flour with salt and pepper or other seasonings such as garlic powder, if desired, and mix well. Add enough breadcrumbs in a separate shallow dish to completely coat the queso blanco pieces twice.

Dust a piece of queso blanco with flour and dip it into the beaten egg, letting the excess drip off. Press the queso blanco into the bread crumbs, coating completely. Dip the crumb-coated piece of queso blanco into the beaten egg again and back into the bread crumbs. Repeat this process with all the queso blanco pieces.

Add 3 or 4 pieces of queso blanco to the oil when it reaches 375 F. Fry for 2 to 3 minutes, turning to cook all sides, or until the coating turns golden brown. Remove the deep-fried queso blanco from the oil and let it drain on paper towels. Let the oil temperature rise back to cooking temperature and continue frying the remaining queso blanco.

Serve with ketchup, marinara or ranch dressing for dipping, if desired.