Unlock the creamy, mild magic of queso panela with these irresistible recipes! Perfect for quick dinners, party appetizers, or cozy comfort food, this versatile cheese adds a delightful touch to any meal. From sizzling skillets to fresh salads, get ready to fall in love with its melt-in-your-mouth goodness. Dive in and discover your new favorite dishes—you won’t want to stop at just one!
Grilled Queso Panela with Roasted Vegetables
Sometimes you just need a meal that feels fancy but comes together with minimal effort. Grilled queso panela with roasted vegetables is exactly that—cheesy, smoky, and packed with flavor, all in under 30 minutes. You’ll love how the cheese gets crispy on the outside while staying soft inside.
Ingredients
– 1 block of queso panela
– 2 cups of chopped bell peppers (any color you like)
– 1 cup of sliced zucchini
– 1/2 cup of red onion slices
– 2 tablespoons of olive oil
– A pinch of salt
– A pinch of black pepper
– A squeeze of fresh lime juice
Instructions
1. Preheat your grill to medium-high heat, around 400°F.
2. In a large bowl, toss the bell peppers, zucchini, and red onion with 1 tablespoon of olive oil, salt, and black pepper until evenly coated.
3. Spread the vegetables in a single layer on a grill basket or foil tray.
4. Place the vegetables on the grill and cook for 10–12 minutes, stirring halfway through, until they are tender and slightly charred.
5. Tip: Use a grill basket to prevent small pieces from falling through the grates.
6. While the vegetables cook, brush both sides of the queso panela block with the remaining 1 tablespoon of olive oil.
7. Place the queso panela directly on the grill grates and cook for 3–4 minutes per side, until grill marks appear and the cheese is lightly browned.
8. Tip: Don’t move the cheese too much while grilling to get those perfect sear marks.
9. Remove the vegetables and cheese from the grill.
10. Squeeze fresh lime juice over the grilled vegetables and toss gently.
11. Tip: Let the cheese rest for a minute before slicing to keep it from breaking apart.
12. Slice the grilled queso panela into thick pieces.
13. Serve the grilled cheese alongside the roasted vegetables.
Yum, this dish is all about contrasts—the creamy, mild cheese pairs perfectly with the smoky, tangy veggies. Try serving it over a bed of greens for a light salad or with warm tortillas to make quick tacos. It’s a simple way to turn basic ingredients into something special.
Queso Panela and Avocado Tacos
Let’s be real—sometimes you just need a quick, fresh taco fix without a ton of fuss. These queso panela and avocado tacos are here for you, and they come together in no time. Perfect for a busy weeknight or a lazy weekend lunch.
Ingredients
– A couple of corn tortillas
– A block of queso panela cheese, sliced into thin pieces
– One ripe avocado, pitted and sliced
– A handful of fresh cilantro leaves
– A splash of lime juice
– A pinch of salt
– A drizzle of olive oil
Instructions
1. Heat a non-stick skillet over medium heat for about 2 minutes until warm.
2. Lightly brush both sides of the corn tortillas with olive oil using a pastry brush.
3. Place the tortillas in the skillet and cook for 1 minute per side until they are lightly golden and pliable.
4. Remove the tortillas from the skillet and set them aside on a plate.
5. Add the sliced queso panela to the same skillet and cook for 2-3 minutes per side until the cheese is slightly browned and soft.
6. Tip: Don’t move the cheese too much while cooking to get a nice sear.
7. Arrange the cooked queso panela slices on the warmed tortillas.
8. Top with avocado slices, distributing them evenly.
9. Sprinkle a pinch of salt over the avocado to enhance the flavor.
10. Drizzle a splash of lime juice over the top for a zesty kick.
11. Garnish with fresh cilantro leaves.
12. Tip: Serve immediately to enjoy the warm cheese and cool avocado contrast.
13. Tip: If you like a bit of heat, add a dash of hot sauce before serving.
Zesty and creamy, these tacos have a fantastic mix of textures—the soft, mild cheese pairs perfectly with the buttery avocado. Try serving them with a side of black beans or a fresh corn salad for a complete meal that feels indulgent yet light.
Spicy Queso Panela Stuffed Peppers
Wondering what to make for your next game night or cozy dinner? These spicy queso panela stuffed peppers are the perfect crowd-pleaser—they’re cheesy, a little spicy, and super easy to whip up.
Ingredients
– 4 large bell peppers (any color you like)
– a block of queso panela cheese (about 8 ounces), cut into small cubes
– a can of diced tomatoes with green chilies (14.5 ounces), drained
– a couple of tablespoons of olive oil
– a teaspoon of chili powder
– half a teaspoon of cumin
– a pinch of salt
– a handful of fresh cilantro, chopped
Instructions
1. Preheat your oven to 375°F.
2. Slice the bell peppers in half lengthwise and remove the seeds and membranes.
3. Place the pepper halves cut-side up in a baking dish.
4. In a medium bowl, mix the cubed queso panela, drained diced tomatoes with green chilies, chili powder, cumin, and salt until well combined.
5. Spoon the filling evenly into each pepper half, packing it in lightly.
6. Drizzle the olive oil over the stuffed peppers. (Tip: A light coating of oil helps them caramelize and not dry out.)
7. Bake in the preheated oven for 25–30 minutes, until the peppers are tender and the cheese is melted and slightly golden.
8. Remove from the oven and let them cool for 5 minutes. (Tip: Letting them rest makes them easier to handle and enhances the flavors.)
9. Sprinkle the chopped cilantro on top before serving. (Tip: Fresh herbs add a bright finish—don’t skip them!)
Just out of the oven, these peppers have a tender bite with a gooey, mildly spicy center from the melted queso panela. Serve them with a side of tortilla chips for scooping up any extra cheesy goodness, or top with a dollop of sour cream to balance the heat.
Queso Panela Caprese Salad
Fancy a fresh twist on a classic? You’re going to love this Queso Panela Caprese Salad—it’s creamy, bright, and perfect for those warm days when you want something light but satisfying. Think of it as your go-to summer side that comes together in no time.
Ingredients
– 1 block of queso panela cheese, cut into 1/2-inch cubes
– 2 cups of cherry tomatoes, halved
– a handful of fresh basil leaves, roughly torn
– 2 tablespoons of extra virgin olive oil
– 1 tablespoon of balsamic vinegar
– a pinch of salt
– a crack of black pepper
Instructions
1. In a large bowl, combine the cubed queso panela cheese and halved cherry tomatoes.
2. Add the torn basil leaves to the bowl for a fresh, aromatic touch.
3. Drizzle the extra virgin olive oil over the mixture, using just enough to coat everything lightly.
4. Pour in the balsamic vinegar, which adds a sweet tang—tip: shake the bottle well if it has settled.
5. Sprinkle a pinch of salt over the salad to enhance the flavors.
6. Crack some black pepper on top for a bit of warmth and depth.
7. Gently toss all the ingredients together with a spoon or your hands until evenly mixed—tip: be careful not to break up the cheese cubes too much.
8. Let the salad sit at room temperature for about 10 minutes to allow the flavors to meld together; this step makes a big difference in taste.
9. Give it one final gentle toss before serving to redistribute any dressing that may have settled.
10. Tip: For the best texture, serve immediately to keep the cheese firm and the basil vibrant.
This salad boasts a delightful contrast: the creamy, mild queso panela pairs perfectly with the juicy burst of tomatoes and the sharpness of balsamic. Try serving it alongside grilled chicken or as a topping for crusty bread to make it a full meal—it’s sure to become a summer staple in your kitchen.
Baked Queso Panela with Tomato Salsa
Tired of the same old appetizers? This baked queso panela with tomato salsa is about to become your new go-to for easy entertaining. You get melty cheese with a fresh, zesty topping—perfect for dipping!
Ingredients
– One block of queso panela cheese
– A couple of ripe tomatoes, diced
– A quarter of a red onion, finely chopped
– A handful of fresh cilantro, chopped
– A squeeze of lime juice (about 1 tbsp)
– A pinch of salt
– A drizzle of olive oil (about 1 tbsp)
Instructions
1. Preheat your oven to 375°F.
2. Place the whole block of queso panela on a small baking dish. (Tip: Use a dish that fits the cheese snugly to keep it from spreading too much.)
3. Bake the cheese for 15–20 minutes, until it’s soft and slightly golden on top.
4. While the cheese bakes, dice the tomatoes and finely chop the red onion.
5. Chop the fresh cilantro.
6. In a bowl, combine the diced tomatoes, chopped red onion, and chopped cilantro.
7. Squeeze in about 1 tbsp of lime juice.
8. Add a pinch of salt and drizzle with 1 tbsp of olive oil.
9. Stir the salsa mixture gently until everything is well mixed. (Tip: Let the salsa sit for a few minutes to let the flavors meld while the cheese finishes baking.)
10. Once the cheese is baked, remove it from the oven carefully—it’ll be hot!
11. Spoon the tomato salsa over the top of the baked cheese. (Tip: Serve it immediately while the cheese is still warm and gooey for the best texture.)
Zesty and creamy, this dish has a wonderful contrast between the mild, melted cheese and the bright, chunky salsa. Try serving it with warm tortilla chips or even as a topping for grilled meats—it’s versatile and always a hit!
Queso Panela and Spinach Quesadillas
Zesty and satisfying, these queso panela and spinach quesadillas are perfect for a quick weeknight dinner or a fun snack. You’ll love how the mild cheese melts perfectly with the fresh greens. Let’s get cooking!
Ingredients
– 4 large flour tortillas
– 8 ounces of queso panela, sliced into thin pieces
– 2 cups of fresh spinach leaves
– 1 tablespoon of olive oil
– A pinch of salt
– A sprinkle of black pepper
Instructions
1. Heat a large non-stick skillet over medium heat (about 350°F) and add 1 tablespoon of olive oil, swirling to coat the pan evenly.
2. Place one flour tortilla in the skillet and layer half of the sliced queso panela evenly over one half of the tortilla.
3. Top the cheese with 1 cup of fresh spinach leaves, spreading them out to cover the cheese layer.
4. Sprinkle a pinch of salt and black pepper over the spinach for added flavor.
5. Fold the empty half of the tortilla over the filling to create a half-moon shape, pressing down gently with a spatula.
6. Cook for 3-4 minutes until the bottom is golden brown and crispy, then carefully flip the quesadilla using the spatula.
7. Cook for another 3-4 minutes on the other side until golden brown and the cheese is fully melted.
8. Tip: For even browning, press down lightly with the spatula while cooking to ensure good contact with the pan.
9. Remove the quesadilla from the skillet and let it rest on a cutting board for 1 minute before slicing to prevent the filling from oozing out.
10. Repeat steps 2 through 9 with the remaining tortilla, cheese, spinach, salt, and pepper to make the second quesadilla.
11. Tip: If the skillet seems dry, add a tiny bit more olive oil before cooking the second quesadilla to avoid sticking.
12. Slice each quesadilla into wedges using a sharp knife or pizza cutter for easy serving.
13. Tip: Serve immediately while hot for the best texture and melty cheese experience.
Deliciously crispy on the outside with a gooey, savory filling, these quesadillas have a wonderful contrast of textures. The queso panela stays soft and mild, pairing perfectly with the fresh spinach. Try dipping them in salsa or sour cream for an extra flavor boost!
Herbed Queso Panela and Lentil Salad
Tired of the same old salads? This herbed queso panela and lentil salad is about to become your new go-to lunch. You get creamy cheese, protein-packed lentils, and fresh herbs all in one bowl—it’s seriously satisfying.
Ingredients
– 1 cup of dried brown lentils
– 2 cups of water
– 8 ounces of queso panela cheese, cut into ½-inch cubes
– 2 tablespoons of olive oil
– 1 tablespoon of fresh lime juice
– a handful of fresh cilantro, chopped
– a couple of sprigs of fresh mint, chopped
– a pinch of salt
– a crack of black pepper
Instructions
1. Rinse 1 cup of dried brown lentils under cold water in a fine-mesh strainer.
2. In a medium saucepan, combine the rinsed lentils and 2 cups of water.
3. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 20 minutes, or until the lentils are tender but not mushy.
4. Drain any excess water from the lentils and let them cool to room temperature for about 10 minutes. Tip: Spread them on a baking sheet to cool faster and avoid sogginess.
5. While the lentils cool, cut 8 ounces of queso panela cheese into ½-inch cubes.
6. In a large bowl, whisk together 2 tablespoons of olive oil and 1 tablespoon of fresh lime juice.
7. Add the cooled lentils, cubed queso panela, a handful of chopped fresh cilantro, and a couple of chopped fresh mint sprigs to the bowl.
8. Gently toss everything together until well combined.
9. Season with a pinch of salt and a crack of black pepper, then toss again. Tip: Taste and adjust seasoning as needed, but start light since the cheese adds saltiness.
10. Let the salad sit for 5 minutes to allow the flavors to meld. Tip: For best results, refrigerate for 30 minutes before serving if you have time.
Creamy, zesty, and packed with texture, this salad is a total winner. Serve it over greens for a fuller meal or stuff it into wraps for an easy grab-and-go lunch—it’s versatile and always delicious.
Queso Panela Tostadas with Black Beans
Oh, you’re going to love these tostadas—they’re crispy, cheesy, and packed with flavor, perfect for a quick weeknight dinner or a fun weekend snack. Once you try that melty queso panela and savory black beans together, you’ll be hooked. Let’s get cooking!
Ingredients
– 4 corn tortillas
– 1 block of queso panela cheese, sliced into 4 pieces
– 1 can of black beans, drained and rinsed
– 1 tablespoon of olive oil
– A pinch of salt
– A squeeze of lime juice
– A handful of fresh cilantro, chopped
– A dollop of sour cream for serving
Instructions
1. Preheat your oven to 400°F to get it ready for toasting the tortillas.
2. Brush both sides of the corn tortillas lightly with olive oil to help them crisp up evenly.
3. Place the oiled tortillas on a baking sheet in a single layer to avoid overlapping.
4. Bake the tortillas in the preheated oven for 5-7 minutes, or until they’re golden and crispy, flipping them halfway through for even browning.
5. While the tortillas bake, heat the black beans in a small saucepan over medium heat for 3-5 minutes, stirring occasionally, until they’re warmed through.
6. Remove the tortillas from the oven and place a slice of queso panela on each one while they’re still hot—this helps the cheese soften slightly.
7. Top each tortilla with a spoonful of the warmed black beans, spreading them out evenly.
8. Sprinkle a pinch of salt over the beans and cheese to enhance the flavors.
9. Drizzle a squeeze of lime juice over the top for a bright, zesty kick.
10. Garnish with a handful of chopped fresh cilantro for a fresh, herby finish.
11. Add a dollop of sour cream on top just before serving to add a creamy contrast.
My favorite thing about these tostadas is the way the crispy tortilla holds up to the soft, melty cheese and hearty beans—it’s a textural dream. The lime and cilantro brighten everything up, making each bite feel fresh and satisfying. Try serving them with a side of sliced avocado or a simple salad for a complete meal that’s sure to impress!
Panela Cheese and Mango Salad
Unbelievably refreshing and perfect for summer, this panela cheese and mango salad comes together in minutes. You’ll love how the sweet mango balances the salty cheese. It’s a no-cook dish that feels fancy but couldn’t be easier to throw together.
Ingredients
– 2 cups of cubed panela cheese (about 1/2-inch pieces)
– 2 ripe mangoes, peeled and diced
– 1/4 cup of fresh lime juice (from about 2 limes)
– A couple of tablespoons of chopped fresh cilantro
– A pinch of chili powder (optional for a little kick)
– A drizzle of honey (about 1 tablespoon)
– A splash of olive oil (about 1 tablespoon)
Instructions
1. Cube the panela cheese into 1/2-inch pieces and place them in a large bowl.
2. Peel and dice the mangoes into similar-sized cubes, adding them to the bowl with the cheese.
3. Squeeze the juice from 2 limes directly over the cheese and mango mixture.
4. Chop a handful of fresh cilantro and sprinkle it over the salad.
5. Drizzle about 1 tablespoon of honey evenly across the ingredients.
6. Add a splash of olive oil (approximately 1 tablespoon) to help blend the flavors.
7. If you like a bit of heat, sprinkle a pinch of chili powder over the top.
8. Gently toss everything together with a large spoon until well combined, being careful not to mash the mango.
9. Let the salad sit at room temperature for 5-10 minutes to allow the flavors to meld.
10. Serve immediately or chill in the refrigerator for up to 30 minutes if you prefer it cold.
The creamy, slightly salty panela cheese pairs perfectly with the juicy sweetness of the mango, while the lime adds a zesty punch. Try serving it over a bed of greens or alongside grilled chicken for a complete meal—it’s so versatile and always a crowd-pleaser!
Chili Lime Queso Panela Skewers
You’re going to love these skewers—they’re the perfect blend of zesty and cheesy, and super easy to throw together for any gathering. Seriously, they disappear fast!
Ingredients
– A block of queso panela cheese, cut into 1-inch cubes
– A couple of limes, juiced
– A tablespoon of chili powder
– A splash of olive oil
– A pinch of salt
– Wooden skewers, soaked in water for 30 minutes
Instructions
1. Preheat your grill or grill pan to medium-high heat, around 400°F.
2. Thread the queso panela cubes onto the soaked wooden skewers, leaving a little space between each piece for even cooking.
3. In a small bowl, whisk together the lime juice, chili powder, olive oil, and salt until well combined.
4. Brush the chili lime mixture evenly over all sides of the cheese skewers, coating them thoroughly.
5. Place the skewers on the preheated grill and cook for 2-3 minutes per side, or until you see nice grill marks and the cheese starts to soften but still holds its shape.
6. Carefully flip the skewers using tongs to avoid breaking the cheese, and grill for another 2-3 minutes on the other side.
7. Remove the skewers from the grill and let them rest for a minute before serving to allow the cheese to set slightly.
What makes these skewers stand out is their creamy, slightly firm texture that pairs perfectly with the tangy lime and spicy chili kick. Try serving them over a bed of fresh greens or with a side of warm tortillas for a fun, interactive appetizer that’ll have everyone coming back for more.
Citrus Marinated Queso Panela
Brace yourself for the easiest, most refreshing appetizer you’ll make all summer. You’re going to love how this simple marinade transforms plain cheese into something magical—perfect for those last-minute gatherings when you need something impressive but don’t want to fuss.
Ingredients
– One block of queso panela (about 12 ounces)
– A quarter cup of fresh orange juice
– Two tablespoons of fresh lime juice
– One tablespoon of olive oil
– A teaspoon of honey
– A pinch of salt
– A couple of cilantro sprigs, roughly chopped
Instructions
1. Cut the queso panela into half-inch thick slices and arrange them in a single layer in a shallow dish.
2. In a small bowl, whisk together the orange juice, lime juice, olive oil, honey, and salt until well combined.
3. Pour the marinade evenly over the cheese slices, making sure each piece is coated.
4. Sprinkle the chopped cilantro over the top.
5. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or up to 4 hours for deeper flavor—flip the cheese slices halfway through marinating to ensure even absorption.
6. Remove from the refrigerator and let sit at room temperature for 10 minutes before serving to soften slightly.
7. Tip: Use a non-reactive dish like glass or ceramic to prevent any metallic taste from affecting the citrus marinade.
8. Tip: If the honey is too thick, warm it slightly for easier mixing.
9. Tip: Don’t marinate longer than 4 hours, as the acid can make the cheese too soft.
Unbelievably creamy with a bright, tangy kick from the citrus, this cheese holds its shape but melts just a bit on your tongue. Serve it over grilled corn or alongside fresh mango slices for a sweet and savory combo that’ll disappear fast.
Queso Panela Enchiladas with Salsa Verde
Craving something cheesy and comforting? You’ve got to try these queso panela enchiladas with salsa verde. They’re perfect for a cozy weeknight dinner that feels special without too much fuss.
Ingredients
– 8 corn tortillas
– 2 cups of shredded queso panela cheese
– 1 cup of salsa verde
– 1/2 cup of vegetable oil
– 1/4 cup of chopped fresh cilantro
– A pinch of salt
Instructions
1. Preheat your oven to 350°F.
2. Heat 1/2 cup of vegetable oil in a skillet over medium heat for about 2 minutes until it shimmers.
3. Briefly fry each corn tortilla in the hot oil for 10 seconds per side to soften them, using tongs to flip.
4. Tip: Don’t overcook the tortillas or they’ll become crispy—just a quick dip makes them pliable for rolling.
5. Place a fried tortilla on a plate and sprinkle 1/4 cup of shredded queso panela cheese down the center.
6. Roll the tortilla tightly around the cheese and place it seam-side down in a baking dish.
7. Repeat steps 5 and 6 with the remaining tortillas and cheese.
8. Pour 1 cup of salsa verde evenly over the rolled enchiladas in the baking dish.
9. Tip: Use a spoon to spread the salsa so every enchilada gets coated for even flavor.
10. Sprinkle any remaining cheese on top of the enchiladas.
11. Bake in the preheated oven for 20 minutes until the cheese is melted and bubbly.
12. Tip: Check at 15 minutes—if the edges are browning too fast, cover loosely with foil to prevent burning.
13. Remove from the oven and let cool for 5 minutes.
14. Garnish with 1/4 cup of chopped fresh cilantro and a pinch of salt before serving.
They turn out wonderfully creamy with a tangy kick from the salsa verde. Try serving them with a side of black beans or a fresh salad for a complete meal that’s sure to impress.
Queso Panela and Mushroom Sliders
These little sliders pack a punch with melty cheese and savory mushrooms—perfect for game day or a quick weeknight treat.
Ingredients
– A couple of tablespoons of olive oil
– 8 ounces of cremini mushrooms, sliced
– A pinch of salt and black pepper
– 8 ounces of queso panela cheese, cut into 12 small slices
– 12 slider buns
– A splash of balsamic vinegar
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add 8 ounces of sliced cremini mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and turn golden brown, about 8-10 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Season the mushrooms with a pinch of salt and black pepper, then add a splash of balsamic vinegar and cook for another minute to let the flavors meld.
4. Remove the mushrooms from the skillet and set aside.
5. Place the slider buns cut-side down in the same skillet over medium heat and toast for 1-2 minutes until lightly golden. Tip: Toasting the buns adds a nice crunch and prevents sogginess.
6. Arrange the bottom halves of the buns on a serving plate, top each with a slice of queso panela cheese, then spoon the cooked mushrooms over the cheese.
7. Cover with the top bun halves and serve immediately. Tip: For extra melty cheese, pop the assembled sliders under a broiler for 1-2 minutes at 400°F until the cheese softens.
Buttery and savory, these sliders have a delightful contrast of soft cheese and earthy mushrooms, with a hint of tang from the vinegar. Try serving them with a side of spicy salsa for an extra kick—they’re sure to disappear fast!
Queso Panela and Pineapple Skewers
Fancy something fresh and fun for your next gathering? You’ll love these easy Queso Panela and Pineapple Skewers—they’re sweet, savory, and totally grill-worthy. Perfect for a quick appetizer or a light snack that everyone can enjoy.
Ingredients
– A block of queso panela cheese, cut into 1-inch cubes
– A fresh pineapple, peeled and cut into 1-inch chunks
– A couple of tablespoons of olive oil
– A pinch of salt
– A splash of lime juice
Instructions
1. Preheat your grill or grill pan to medium-high heat, around 400°F, to get those nice grill marks without burning.
2. Thread alternating cubes of queso panela and pineapple onto skewers, leaving a little space between each piece for even cooking.
3. Brush the skewers lightly with olive oil on all sides to prevent sticking and help them brown nicely.
4. Place the skewers on the preheated grill and cook for 3–4 minutes on one side, until you see grill marks and the cheese starts to soften.
5. Flip the skewers carefully using tongs and grill for another 3–4 minutes on the other side, until the pineapple is caramelized and the cheese is warm and slightly melted.
6. Remove the skewers from the grill and immediately drizzle with a splash of lime juice and a pinch of salt to enhance the flavors.
Delightfully simple, these skewers offer a creamy texture from the queso panela paired with the juicy, sweet burst of grilled pineapple. Serve them right off the grill for a warm treat, or chill them briefly for a refreshing twist—either way, they’re a crowd-pleaser that’s as fun to make as they are to eat!
Queso Panela Tamales
Ever tried making tamales at home? You’re in for a treat with these Queso Panela Tamales—they’re easier than you think and totally worth the effort. Let’s get cooking!
Ingredients
– About 2 cups of masa harina
– A cup and a half of warm chicken broth
– A good glug of vegetable oil (around 1/2 cup)
– A teaspoon of baking powder
– A pinch of salt
– 8 ounces of queso panela, cut into little chunks
– A dozen dried corn husks, soaked until they’re soft and pliable
Instructions
1. Soak the corn husks in warm water for at least 30 minutes until they’re flexible and easy to work with.
2. In a big bowl, mix the masa harina, baking powder, and salt together until well combined.
3. Pour in the warm chicken broth and vegetable oil, then stir everything until you have a smooth, spreadable dough. (Tip: The dough should be like a thick peanut butter—if it’s too dry, add a splash more broth.)
4. Take a soaked corn husk and pat it dry with a towel, then spread about 2 tablespoons of the masa dough onto the center, leaving a border around the edges.
5. Place a few chunks of queso panela right in the middle of the dough.
6. Fold the sides of the husk over the filling, then fold up the bottom to enclose it completely.
7. Repeat with all the husks and filling until you’ve used everything up.
8. Stand the tamales upright in a steamer basket over simmering water, making sure they’re packed tightly so they don’t tip over.
9. Cover the steamer and steam the tamales over medium heat for about 60 minutes, checking halfway to add more water if needed. (Tip: They’re done when the masa pulls away easily from the husk.)
10. Let them cool for a few minutes before unwrapping—they’ll be super hot!
So, what do you get? These tamales are wonderfully soft and steamy, with the queso panela melting into gooey pockets that contrast perfectly with the fluffy masa. Serve them up with a dollop of salsa or some fresh cilantro for a cozy, satisfying meal that’ll have everyone asking for seconds.
Panela Cheese and Zucchini Frittata
Let’s be real—sometimes you just need a quick, satisfying meal that feels fancy without the fuss. This panela cheese and zucchini frittata is exactly that, packed with creamy, mild cheese and fresh zucchini for a cozy bite any time of day.
Ingredients
6 large eggs, a splash of whole milk (about 2 tablespoons), a generous pinch of kosher salt, a couple of cracks of black pepper, 1 tablespoon of olive oil, 1 medium zucchini (sliced into thin rounds), 4 ounces of panela cheese (crumbled), and a small handful of fresh cilantro (chopped).
Instructions
1. Preheat your oven to 375°F to get it ready for baking. 2. In a medium bowl, crack the 6 eggs and whisk them vigorously until fully blended and slightly frothy. 3. Pour in the splash of whole milk and whisk again to combine—this adds creaminess to the frittata. 4. Stir in the generous pinch of kosher salt and a couple of cracks of black pepper, mixing evenly. 5. Heat the 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat until it shimmers. 6. Add the sliced zucchini rounds to the skillet and sauté for about 4-5 minutes, until they soften and turn lightly golden. 7. Tip: Don’t overcrowd the skillet to ensure the zucchini cooks evenly and doesn’t steam. 8. Spread the sautéed zucchini evenly in the skillet, then sprinkle the crumbled panela cheese over the top. 9. Pour the egg mixture over the zucchini and cheese, gently shaking the skillet to distribute everything. 10. Cook on the stovetop for 3-4 minutes without stirring, until the edges start to set. 11. Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the center is fully set and no longer jiggly. 12. Tip: Use an oven mitt to handle the hot skillet—it’s easy to forget it’s scorching after stovetop cooking! 13. Remove the skillet from the oven and let it cool for 2-3 minutes before slicing. 14. Garnish with the chopped fresh cilantro for a burst of freshness. 15. Tip: Letting it rest briefly makes slicing cleaner and helps the flavors meld. So creamy and tender with the mild panela cheese, this frittata is perfect for brunch or a light dinner—try serving it with a side salad or toasted bread for extra crunch.
Conclusion
Yum! This collection proves queso panela’s incredible versatility in everything from appetizers to main dishes. We hope you feel inspired to try these delicious recipes in your own kitchen. Don’t forget to leave a comment sharing your favorite creation and pin this article to your Pinterest boards for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
