Queso panela is a fresh, white Mexican cheese made from pasteurized cow’s milk. Known for its mild flavor and firm texture, it retains its shape when heated, making it ideal for grilling and frying.
What is Queso Panela?
Before we get into the recipes, let’s talk a bit more about queso panela itself. Queso panela is a white, firm cheese that has a texture similar to cottage cheese but is smoother and more elastic.
It’s often used in Mexican dishes and can be found in many grocery stores, especially those that sell international or Latin American foods.
Unlike many other cheeses, queso panela doesn’t melt easily. This makes it ideal for grilling or frying because it keeps its shape and texture. The flavor is mild, slightly salty, and not overpowering, which makes it versatile for both savory and sweet dishes.
Queso panela can be used in a variety of ways. It can be eaten fresh, added to salads, or used in cooking. It pairs well with fruits, vegetables, and meats, making it a perfect addition to any meal.
Why Use Queso Panela in Recipes?
Queso panela is a great cheese to work with in the kitchen because of its unique properties.
Unlike cheeses like mozzarella or cheddar, queso panela does not melt completely when heated. Instead, it softens and becomes slightly golden and crispy on the outside while maintaining a firm texture. This gives it a pleasant contrast when used in hot dishes.
The flavor is light and slightly tangy, so it doesn’t overpower the other ingredients in your recipe. Whether you’re adding it to a salad, frying it as a topping, or grilling it for a savory snack, queso panela enhances the dish without taking over the flavor.
1. Grilled Queso Panela with Roasted Tomatillo and Poblano Salsa
Ingredients:
- 1 block of queso panela (approximately 200g)
- 2 tomatillos, husked and rinsed
- 1 poblano pepper
- 1 small onion, quartered
- 1 clove garlic
- 1/2 cup fresh cilantro
- Salt and pepper to taste
- Olive oil for grilling
Instructions:
Prepare the Salsa:
Heat a skillet over medium heat. Roast the tomatillos, poblano pepper, onion, and garlic until charred and softened, about 10 minutes.
Transfer the roasted vegetables to a blender. Add cilantro, salt, and pepper. Blend until smooth.
Grill the Queso Panela:
Slice the queso panela into 1-inch thick pieces.
Lightly oil a grill pan and heat over medium-high heat.
Grill the cheese slices for 2-3 minutes on each side until golden brown.
Assemble the Dish:
Place the grilled queso panela on serving plates.
Spoon the roasted tomatillo and poblano salsa over the cheese.
Garnish with additional cilantro if desired.
2. Pan-Fried Queso Panela with Lime Salsa Verde
Ingredients:
- 1 block of queso panela
- 1 cup salsa verde
- Juice of 1 lime
- Fresh cilantro, chopped
- Olive oil for frying
Instructions:
Prepare the Salsa:
In a bowl, mix the salsa verde with lime juice. Adjust seasoning if necessary.
Fry the Queso Panela:
Slice the queso panela into desired shapes.
Heat olive oil in a skillet over medium heat.
Fry the cheese slices until golden brown on both sides.
Serve:
Place the fried cheese on a serving dish.
Pour the lime salsa verde over the cheese.
Garnish with chopped cilantro.
Recipe inspired by Anna Vocino’s recipe.
3. Queso Panela Tacos
Ingredients:
- 1 block of queso panela
- Soft corn tortillas
- Toppings: diced onions, cilantro, salsa
- Olive oil for frying.
Instructions:
Prepare the Cheese:
Slice the queso panela into strips.
Fry the Cheese:
Heat olive oil in a skillet over medium heat.
Fry the cheese strips until crispy on the outside but soft inside.
Assemble the Tacos:
Warm the tortillas in a dry skillet.
Place the fried cheese strips on each tortilla.
Top with diced onions, cilantro, and your choice of salsa.
For a visual guide, watch this Queso Panela Tacos video.
4. Queso Panela in Red Salsa (Queso Panela en Salsa Roja)
Ingredients:
- 1 block of queso panela
- 2 tomatoes
- 1 onion
- 2 cloves garlic
- 2 dried guajillo chilies
- Salt and pepper to taste
- Olive oil for sautéing
Instructions:
Prepare the Red Salsa:
Soak the guajillo chilies in warm water until softened.
Blend the soaked chilies with tomatoes, onion, garlic, salt, and pepper until smooth.
Cook the Salsa:
Heat olive oil in a skillet over medium heat.
Pour the blended salsa into the skillet and simmer for 10 minutes until thickened.
Cook the Queso Panela:
Slice the queso panela into rounds.
In another skillet, heat olive oil over medium heat.
Fry the cheese slices until golden on both sides.
Serve:
Place the fried cheese slices on a plate.
FAQs
What is queso panela?
Queso panela is a mild, fresh Mexican cheese made from cow’s milk. It has a firm texture and is often used for grilling or frying.
Can you eat queso panela raw?
Yes, queso panela can be eaten raw in salads or with fruits and vegetables.
How do you cook queso panela?
Queso panela can be grilled, fried, or baked. It holds its shape when heated and develops a golden crust.
Is queso panela similar to mozzarella?
Yes, both are mild, fresh cheeses, but queso panela is firmer and doesn’t melt as easily as mozzarella.
Can I substitute queso panela with other cheeses?
Yes, you can substitute queso panela with other firm cheeses like queso fresco or halloumi.
How should I store queso panela?
Store queso panela in the refrigerator, ideally in its original packaging or wrapped in plastic wrap to maintain freshness.
What dishes can I use queso panela in?
Queso panela is great in tacos, salads, grilled dishes, and can be paired with salsas.
Is queso panela lactose-free?
No, queso panela is not lactose-free, as it’s made from cow’s milk. However, it’s lower in lactose than some other cheeses.
Where can I buy queso panela?
Queso panela is commonly found in Mexican grocery stores or in the international section of many supermarkets.
Is queso panela a healthy cheese?
Yes, queso panela is lower in fat and calories compared to many other cheeses, but it should be eaten in moderation as part of a balanced diet.
