Queso Panela, a mild and versatile Mexican cheese, is a staple in many households and an excellent ingredient for both novice and seasoned cooks. Known for its smooth texture, low melting point, and ability to absorb flavors, this cheese lends itself beautifully to a variety of culinary creations. In this article, we will explore a range of Queso Panela recipes—from appetizers to main courses and even desserts—that highlight its unique properties.
Grilled Queso Panela
Ingredients:
1 block of Queso Panela (about 12 oz)
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
Fresh herbs (e.g., cilantro or parsley), chopped
Lemon or lime wedges for garnish
Instructions:
Slice the Queso Panela into thick slabs, about half an inch thick.
In a small bowl, mix olive oil, smoked paprika, and garlic powder.
Brush the seasoning mixture onto both sides of the cheese slices.
Heat a grill pan or outdoor grill over medium heat.
Grill the cheese for 2-3 minutes on each side until golden grill marks appear.
Sprinkle with fresh herbs and serve with lemon or lime wedges. Pair with warm tortillas or crusty bread.
Queso Panela Salad with Citrus Dressing
Ingredients:
6 cups mixed greens (spinach, arugula, and lettuce)
1 cup cherry tomatoes, halved
1 avocado, sliced
4 oz Queso Panela, cubed
1/4 cup red onion, thinly sliced
1/4 cup toasted pumpkin seeds
For the Dressing:
3 tbsp olive oil
2 tbsp orange juice
1 tbsp lemon juice
1 tsp honey
Salt and pepper to taste
Instructions:
In a large salad bowl, combine mixed greens, cherry tomatoes, avocado slices, Queso Panela cubes, red onion, and pumpkin seeds.
In a small bowl, whisk together olive oil, orange juice, lemon juice, honey, salt, and pepper.
Drizzle the dressing over the salad and toss gently.
Serve immediately for a refreshing and nutritious meal.
Stuffed Poblano Peppers with Queso Panela
Ingredients:
4 large poblano peppers
1 cup cooked quinoa or rice
1 cup black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
6 oz Queso Panela, diced
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
Fresh cilantro for garnish
Instructions:
Preheat the oven to 375°F (190°C).
Roast the poblano peppers over an open flame or under the broiler until the skins are charred. Place them in a sealed plastic bag for 10 minutes, then peel off the skins.
Make a slit down the side of each pepper and remove the seeds.
In a bowl, mix cooked quinoa, black beans, corn, Queso Panela, cumin, chili powder, salt, and pepper.
Stuff each pepper with the mixture and place them in a baking dish.
Bake for 15-20 minutes or until heated through.
Garnish with fresh cilantro and serve with a side of salsa or guacamole.
Queso Panela Tacos with Roasted Vegetables
Ingredients:
8 small corn or flour tortillas
1 zucchini, diced
1 bell pepper, diced
1 red onion, sliced
6 oz Queso Panela, sliced
2 tbsp olive oil
1 tsp chili powder
1 tsp garlic powder
Salt and pepper to taste
Fresh cilantro and lime wedges for garnish
Instructions:
Preheat the oven to 400°F (200°C).
Toss zucchini, bell pepper, and red onion with olive oil, chili powder, garlic powder, salt, and pepper. Spread them on a baking sheet.
Roast the vegetables for 20-25 minutes, stirring halfway through.
Warm the tortillas in a skillet or microwave.
Fill each tortilla with roasted vegetables and slices of Queso Panela.
Garnish with fresh cilantro and a squeeze of lime.
Serve immediately.
Baked Queso Panela with Salsa Roja
Ingredients:
1 block of Queso Panela (about 12 oz)
1 cup salsa roja (store-bought or homemade)
1/4 cup chopped fresh cilantro
Tortilla chips or crusty bread for serving
Instructions:
Preheat the oven to 375°F (190°C).
Place the Queso Panela in a small baking dish and pour the salsa roja over it.
Bake for 15-20 minutes until the cheese is warm and slightly softened.
Sprinkle with fresh cilantro and serve with tortilla chips or bread.
Queso Panela and Spinach Quesadillas
Ingredients:
4 large flour tortillas
6 oz Queso Panela, shredded or thinly sliced
2 cups fresh spinach leaves
1 tbsp olive oil
Salsa and sour cream for serving
Instructions:
Heat a skillet over medium heat and add olive oil.
Place a tortilla in the skillet and sprinkle half of it with Queso Panela and fresh spinach.
Fold the tortilla in half and cook for 2-3 minutes on each side until golden and the cheese is melted.
Repeat with the remaining tortillas.
Slice into wedges and serve with salsa and sour cream.
Queso Panela Skewers with Vegetables
Ingredients:
12 oz Queso Panela, cut into cubes
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, diced
1 zucchini, sliced into rounds
2 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
Instructions:
Preheat the grill to medium heat.
Thread Queso Panela cubes and vegetables onto skewers.
Brush with olive oil and sprinkle with Italian seasoning, salt, and pepper.
Grill for 2-3 minutes on each side until the vegetables are tender and the cheese is slightly charred.
Serve immediately as an appetizer or side dish.
Queso Panela Dessert with Honey and Nuts
Ingredients:
12 oz Queso Panela
1/4 cup honey
1/4 cup mixed nuts (e.g., almonds, walnuts, pistachios), chopped
Fresh berries for garnish (optional)
Instructions:
Slice the Queso Panela into thin pieces and arrange them on a platter.
Drizzle with honey and sprinkle with chopped nuts.
Garnish with fresh berries, if desired.
Serve as a light and sweet dessert.
Queso Panela Soup with Roasted Tomatoes
Ingredients:
6 large tomatoes, halved
1 small onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
6 oz Queso Panela, cubed
2 tbsp olive oil
1 tsp smoked paprika
Salt and pepper to taste
Fresh basil for garnish
Instructions:
Preheat the oven to 425°F (220°C).
Toss tomatoes and onions with olive oil, smoked paprika, salt, and pepper. Roast on a baking sheet for 25-30 minutes.
Transfer the roasted vegetables to a blender and add garlic and vegetable broth. Blend until smooth.
Heat the soup in a pot over medium heat and add Queso Panela cubes.
Cook until the cheese softens slightly, about 5 minutes.
Serve with fresh basil and crusty bread.
Queso Panela Breakfast Scramble
Ingredients:
4 large eggs
4 oz Queso Panela, diced
1 cup spinach leaves
1/2 cup cherry tomatoes, halved
1 tbsp butter or olive oil
Salt and pepper to taste
Instructions:
In a bowl, whisk eggs with salt and pepper.
Heat butter or olive oil in a skillet over medium heat.
Add spinach and cherry tomatoes, cooking for 1-2 minutes.
Pour in the eggs and cook, stirring gently, until just set.
Stir in the Queso Panela cubes and cook for another minute.
Serve immediately for a protein-packed breakfast.
Queso Panela’s adaptability makes it a must-have ingredient for a wide range of dishes. Whether you’re grilling it, baking it, or enjoying it fresh, its mild flavor and firm texture will elevate your meals to new heights. Try these recipes and let your culinary creativity shine!
