INGREDIENTS
8 oz
queso fresco (Mexican), quesito (Colombian), or feta cheese (Greek)
1/3 cup
masa harina corn flour
2/3 cup
tapioca starch/flour
1/4 tsp
kosher salt (omit if your cheese is very salty)
1
egg (50 g, weighed out of shell), at room temperature
2 tbsp
unsalted butter, melted