Baked Panela Cheese

Light and creamy Mexican panela cheese is marinated with lots of herbs and spices to
created this fabulous appetizer, you’ll never want to taste another! It’s perfect for a party
or to indulge with a glass of red wine.

Prep time
10 mins
Cook time
20 mins
Total time
30 mins

Light and creamy Mexican panela cheese is marinated with lots of herbs and spices to
created this fabulous appetizer, you’ll never want to taste another!
Author: MexicanMadeMeatless.com & Nancy Lopez-McHugh
Recipe type: appetizer, snack
Cuisine: Mexica, Fusion
Serves: 4 servings
INGREDIENTS
● 200g or 7oz panela cheese
● 1 tbsp. minced garlic*
● 3 tbsp. finely chopped white onion*
● 1 tsp. red chile flakes
● 2 tsp. dried parsley
● ½ tsp. to 1 tsp. thyme
● ½ tsp. to 1 tsp. Mexican oregano
● ½ tsp. mustard seeds
● ½ tsp. ground red chile or sweet paprika
● 2 tbsp. olive or avocado oil
Tools:
● bowl, spoon and plastic wrap
● ovensafe baking dish (I used small tapas cazuela likethese)
INSTRUCTIONS

1. Drain the cheese and set aside. In a bowl combine the oil and all of the
   herbs and spices. Poke little holes all around the cheese to help the
   seasoning absorb better. Place the cheese in with the oil and spices mixture
   and coat the cheese, cover with plastic wrap and allow to marinate in the
   refrigerator for at least one hour or overnight if desired.
2. Preheat the oven to 190℃ or 375°F for 10 minutes. Place the cheese in the
   oven-safe dish and bake in the center of the oven for 20 minutes. The
   cheese will become soft and gooey but not melt completely. Allow to cool
   slightly and serve with either corn chips or country bread or any rustic bread.
   As the cheese cools it will firm up again, so try to keep warm when enjoying.

NOTES

• If you’d like you can use dry,granulated garlic and dried onion instead of fresh. The
  taste is still delicious and when I have both I use them.
  ** If you’re not huge on herbs go with the lower measurements or adjust amounts to your