BAKED PANELA CHEESE THAT WILL KNOCK YOUR SOCKS OFF | MEXICAN …
Provided by: MexicanMadeMeatless.com & Nancy Lopez-McHugh
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
|200 g or 7oz panela cheese|
|1 tbsp. minced garlic*|
|3 tbsp. finely chopped white onion*|
|1 tsp. red chile flakes|
|2 tsp. dried parsley|
|1/2 tsp. to 1 tsp. thyme|
|1/2 tsp. to 1 tsp. Mexican oregano|
|1/2 tsp. mustard seeds|
|1/2 tsp. ground red chile or sweet paprika|
|2 tbsp. olive or avocado oil|
|bowl (spoon and plastic wrap)|
|ovensafe baking dish (I used small tapas cazuela likethese)|
- 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.
- 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.
SEARED QUESO FRESCO AND QUESO PANELA WITH CILANTRO MOJO RECIPE …
Provided by: Jimmy Shaw
Yield: 8 Servings
|3/4 cup extra-virgin olive oil|
|1 cup coarsely chopped fresh cilantro|
|4 garlic cloves, finely chopped|
|1 serrano chile, seeded, finely chopped|
|1 tablespoon (packed) chopped fresh basil|
|2 tablespoons red wine vinegar|
|1 tablespoon fresh lime juice|
|3 tablespoons olive oil, divided|
|1 12-ounce package queso fresco, cut into finger-size sticks|
|1 12-ounce package queso panela,* cut into finger-size sticks|
- Heat oil in medium saucepan over medium heat. Add cilantro, garlic, chile, and basil; stir 10 seconds. Pour mixture into blender and cool. Add vinegar and lime juice. Blend 10 seconds (do not puree until smooth). Pour mojo into medium bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and whisk before using.
- Heat 1 1/2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Working in batches, add cheese sticks to skillet and cook until beginning to brown and soften, adding remaining 1 1/2 tablespoons oil to skillet as needed, about 40 seconds per side. Transfer cheese sticks to platter after each batch.
- Drizzle cheese with some cilantro mojo. Spoon remaining mojo into small bowl to serve alongside.