When it comes to creamy, cheesy goodness, quesco panela is always a winner. But why settle for just any old recipe when you can add some excitement and flair? In this article, we’ll be exploring 18 unique and mouth-watering recipes that put a twist on the classic. From grilled cheese with jalapeños to quesadillas stuffed with black beans, there’s something for everyone.
Whether you’re a seasoned cook or just looking for some inspiration in the kitchen, these recipes are sure to satisfy your cravings and leave you wanting more. So go ahead, get creative, and take your quesco panela game to the next level!
Grilled Queso Panela with Chipotle Marinade
Elevate your grilled cheese game with this spicy twist on the classic. Our Grilled Queso Panela with Chipotle Marinade combines creamy melted cheese with a smoky, slightly sweet flavor profile that’s sure to please.
Ingredients:
– 2 cups grated queso panela (or white cheddar)
– 1/4 cup chipotle peppers in adobo sauce
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– 4 slices of bread (white or whole wheat)
Instructions:
1. Preheat grill to medium-high heat.
2. In a blender or food processor, combine chipotle peppers, adobo sauce, olive oil, and garlic powder. Blend until smooth.
3. Butter one side of each bread slice.
4. Place two bread slices, butter-side down, on the grill. Top with queso panela and remaining bread slices (butter-side up).
5. Brush chipotle marinade on top of cheese. Cook for 2-3 minutes or until bread is toasted and cheese is melted.
6. Flip and cook for an additional 2-3 minutes, or until other side is toasted.
7. Serve immediately and enjoy!
Cooking Time: 4-6 minutes
Queso Panela Stuffed Poblano Peppers
Discover the rich flavors of Latin American cuisine with this recipe that combines tender poblano peppers filled with creamy queso panela. This flavorful dish is perfect for a cozy night in or as a unique addition to your next dinner party.
Ingredients:
– 4 large poblano peppers
– 1 cup queso panela (Colombian white cheese)
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast poblano peppers by placing them on a baking sheet lined with parchment paper and drizzling with olive oil. Bake for 10-12 minutes or until charred.
3. Remove peppers from the oven and let cool. Peel off skin, remove seeds, and chop into large pieces.
4. In a mixing bowl, combine queso panela, chopped onion, and minced garlic. Season with salt and pepper to taste.
5. Stuff each poblano pepper with the queso panela mixture, filling to the top.
6. Bake stuffed peppers for an additional 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Queso Panela and Avocado Salad
This vibrant salad combines the creaminess of queso panela with the smoothness of avocado, perfect for a light and satisfying meal.
Ingredients:
– 1 cup crumbled queso panela
– 2 ripe avocados, diced
– 1/4 cup chopped fresh cilantro
– 1 lime, juiced
– Salt to taste
Instructions:
1. In a medium bowl, combine the crumbled queso panela and diced avocado.
2. Squeeze the lime juice over the mixture and toss to coat.
3. Sprinkle the chopped cilantro over the top and season with salt to taste.
4. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: None! This salad is ready in just a few minutes.
Baked Queso Panela with Herbs and Olive Oil
Savor the flavors of Spain with this simple, yet satisfying recipe for Baked Queso Panela with Herbs and Olive Oil. Perfect as an appetizer or side dish.
Ingredients:
– 1 baguette (1 lb), cut into 1/2-inch slices
– 2 tablespoons olive oil
– 1/4 cup grated Manchego cheese (or similar firm cheese)
– 1/4 cup chopped fresh rosemary leaves
– 1/4 cup chopped fresh thyme leaves
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss baguette slices with olive oil, salt, and pepper until evenly coated.
3. Transfer bread slices to a baking sheet in a single layer.
4. Sprinkle Manchego cheese, rosemary leaves, and thyme leaves over the bread.
5. Bake for 15-20 minutes or until the cheese is melted and the bread is crispy.
Cooking Time: 15-20 minutes
Queso Panela Tacos with Pineapple Salsa
These crispy tacos filled with creamy queso panela, tender beef, and fresh pineapple salsa will become your new favorite treat. With just a few ingredients and simple steps, you can transport yourself to the vibrant streets of Mexico.
Ingredients:
– 1 cup queso panela (Colombian cheese)
– 1 pound beef, cooked and shredded
– 8-10 corn tortillas
– Pineapple Salsa (see below)
– Vegetable oil for frying
Pineapple Salsa:
– 1 cup diced fresh pineapple
– 1/2 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste
Instructions:
1. Heat vegetable oil in a large skillet over medium-high heat.
2. Fry tortillas until crispy, about 30 seconds per side. Drain on paper towels.
3. Assemble tacos by spreading queso panela on each tortilla, followed by shredded beef.
4. Top with Pineapple Salsa and serve immediately.
Cooking Time: 15-20 minutes
Queso Panela and Black Bean Quesadillas
Transform ordinary quesadillas into an extraordinary treat with the creamy richness of queso panela and the savory goodness of black beans. This simple recipe combines two Latin American staples for a flavor explosion that’s sure to please.
Ingredients:
– 4 large flour tortillas
– 1 can black beans, drained and rinsed
– 1 cup queso panela (Colombian white cheese), crumbled
– 1/2 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. Preheat a large skillet over medium heat.
2. Place a tortilla in the skillet and sprinkle with black beans, queso panela, and Monterey Jack cheese.
3. Fold the tortilla in half to enclose the filling.
4. Cook for 2-3 minutes or until the tortilla is lightly browned and the cheese is melted.
5. Flip and cook for an additional 2 minutes or until the other side is also lightly browned.
6. Repeat with remaining ingredients.
7. Serve warm, garnished with chopped cilantro or scallions if desired.
Cooking Time: 10-12 minutes
Queso Panela Enchiladas with Green Sauce
Experience the rich flavors of Mexico with this creamy queso panela filled enchiladas smothered in a tangy green sauce. A comforting and satisfying dish perfect for any occasion.
Ingredients:
– 8 corn tortillas
– 1 cup queso panela, crumbled
– 1/2 cup chopped onion
– 1/2 cup chopped fresh cilantro
– 1 jalapeño pepper, diced
– 1 can (10 oz) green enchilada sauce
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F.
2. In a skillet, heat a small amount of oil over medium-high heat. Add the onion and cook until translucent.
3. Add the cilantro, jalapeño, and queso panela to the skillet. Cook until the cheese is melted and well combined.
4. Brush both sides of the tortillas with oil and warm them in the microwave for 20-30 seconds.
5. Assemble the enchiladas by spooning the queso mixture onto a tortilla, rolling it up, and placing seam-side down in a baking dish. Repeat with remaining ingredients.
6. Pour the green enchilada sauce over the rolled tortillas and cover with aluminum foil.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 30 minutes
Queso Panela and Chorizo Skillet
This recipe combines the creamy richness of queso panela with the spicy kick of chorizo, all wrapped up in a flavorful skillet. Perfect for a weekend brunch or a quick weeknight dinner.
Ingredients:
– 1 cup queso panela (Colombian cheese), shredded
– 6 slices chorizo, sliced
– 2 large potatoes, peeled and diced
– 1 onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat a large cast-iron skillet or omelette pan over medium-high heat.
2. Add the chorizo slices and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. Add the diced potatoes and onion to the pan, cooking until they start to soften, about 5 minutes.
4. Add the garlic and cook for an additional minute.
5. Stir in the shredded queso panela until melted and well combined with the potato mixture.
6. Return the cooked chorizo to the skillet and stir to combine.
7. Cook for an additional 2-3 minutes or until heated through.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: Approximately 15-20 minutes.
Queso Panela with Roasted Tomatoes and Garlic
This recipe combines the rich flavors of queso panela, roasted tomatoes, and garlic to create a velvety-smooth dip perfect for snacking or accompanying your favorite dishes.
Ingredients:
– 1 cup queso panela (Colombian cheese)
– 2 large tomatoes, cored and halved
– 3 cloves garlic, peeled and minced
– 1/4 cup heavy cream
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Place tomato halves on a baking sheet lined with parchment paper. Drizzle with a little oil and sprinkle with salt.
3. Roast tomatoes in the preheated oven for 20-25 minutes, or until they release their juices and start to caramelize.
4. In a blender or food processor, combine roasted tomatoes, garlic, queso panela, and heavy cream.
5. Blend until smooth, adding more cream if needed to achieve desired consistency.
6. Season with salt to taste.
7. Garnish with fresh cilantro leaves, if desired.
8. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Queso Panela and Spinach Stuffed Mushrooms
Elevate your appetizer game with this unique and flavorful combination of creamy queso panela, fresh spinach, and earthy mushrooms. Perfect for a dinner party or special occasion.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1 cup queso panela (Colombian cheese), crumbled
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1/4 cup breadcrumbs
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F.
2. In a skillet, heat olive oil over medium-high. Add garlic and sauté for 1 minute.
3. Add spinach leaves and cook until wilted, about 2 minutes. Set aside.
4. Stuff each mushroom cap with the queso panela, then top with the spinach mixture.
5. Sprinkle breadcrumbs and season with salt and pepper to taste.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is golden brown.
Cooking Time: 15-20 minutes
Queso Panela and Corn Esquites
This recipe combines the creamy richness of Queso Panela with the sweetness of grilled corn, creating a perfect snack for any occasion.
Ingredients:
– 1 cup Queso Panela cheese (or substitute with Oaxaca or Asadero cheese)
– 4-6 ears of corn, husked and silked
– 2 tablespoons unsalted butter
– Salt, to taste
– Optional: chili powder, lime wedges, and chopped cilantro for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill the corn ears for 10-12 minutes, turning every 3-4 minutes, until slightly charred and tender.
3. Meanwhile, cut the Queso Panela cheese into small cubes.
4. In a saucepan over low heat, melt the butter and add the Queso Panela cheese. Stir until smooth and creamy.
5. Once the corn is cooked, slather each ear with the melted Queso Panela cheese mixture.
6. Season with salt to taste.
7. Garnish with chili powder, lime wedges, and chopped cilantro, if desired.
Cooking Time: 15-20 minutes
Queso Panela Grilled Cheese with Jalapeños
Elevate your grilled cheese game with this spicy and creamy twist featuring Queso Panela, a type of Colombian cheese. The perfect combination of melted cheese, crispy bread, and spicy kick.
Ingredients:
– 2 slices of white bread
– 1/4 cup Queso Panela, shredded
– 1/4 cup cheddar cheese, shredded
– 1 jalapeño pepper, sliced
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Butter one side of each bread slice.
2. Place one slice, butter-side down, in a skillet over medium heat.
3. Top with Queso Panela, cheddar cheese, and jalapeño slices.
4. Place the second bread slice, butter-side up, on top.
5. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
6. Flip and cook for an additional 2-3 minutes or until the other side is also golden brown.
Cooking Time: 4-6 minutes
Queso Panela and Shrimp Ceviche Tostadas
This recipe combines the creamy richness of queso panela with the bright, zesty flavors of shrimp ceviche, all atop crispy corn tortillas. Perfect for a light and refreshing snack or appetizer.
Ingredients:
– 1 cup queso panela (Colombian white cheese)
– 1 pound large shrimp, peeled and deveined
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 avocado, diced
– Salt and pepper to taste
– Corn tortillas (6-8)
– Fresh cilantro leaves for garnish
Instructions:
1. Cut the queso panela into small cubes.
2. In a large bowl, combine shrimp, lime juice, red onion, jalapeño, and salt. Stir gently to combine.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, place a spoonful of the queso panela on each tortilla, followed by a spoonful of the ceviche mixture.
5. Top with diced avocado and garnish with cilantro leaves.
6. Serve immediately.
Cooking Time: 30 minutes (mostly waiting for the flavors to meld)
Queso Panela and Mango Salsa Nachos
Elevate your nacho game with this unique combination of creamy queso panela and sweet mango salsa. This recipe is perfect for a fiesta or a cozy night in.
Ingredients:
– 1 cup queso panela (Colombian-style cheese spread)
– 1 ripe mango, diced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
– Tortilla chips or pita bread for serving
Instructions:
1. Preheat your oven to 350°F (180°C).
2. Spread the queso panela on a baking sheet or individual ramekins.
3. Bake for 10-12 minutes, or until warm and melted.
4. Meanwhile, combine mango, red onion, jalapeño, and lime juice in a bowl.
5. To assemble, place tortilla chips or pita bread on a serving plate. Spoon the queso panela over the chips, followed by a spoonful of mango salsa.
6. Serve immediately and enjoy!
Cooking Time: 20-22 minutes
Queso Panela and Pumpkin Seed Pesto Pasta
A comforting and flavorful fusion of Latin American and Italian cuisine, this recipe combines the richness of queso panela (Colombian cheese) with the nutty goodness of pumpkin seed pesto.
Ingredients:
– 8 oz pasta of your choice
– 1 cup queso panela, crumbled
– 1/2 cup pumpkin seeds
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a blender or food processor, combine pumpkin seeds, olive oil, garlic, and oregano. Blend until smooth, seasoning with salt and pepper to taste.
3. In a large skillet, melt queso panela over medium heat. Add the pumpkin seed pesto and stir until combined.
4. Combine cooked pasta and queso panela mixture. Toss to coat.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Queso Panela and Caramelized Onion Empanadas
These sweet and savory empanadas combine the creaminess of queso panela with the deep flavor of caramelized onions, perfect for a snack or dessert.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable oil
– 1/2 cup queso panela (or substitute with a mild cheese)
– 1 large onion, thinly sliced
– 1 tablespoon olive oil
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine flour and salt. Gradually add vegetable oil until dough forms.
3. Roll out dough to about 1/8 inch thickness. Cut into squares or use a cookie cutter to create shapes.
4. Place a spoonful of queso panela in the center of each square, leaving a 1/2 inch border around the edges.
5. Top with caramelized onions (cook onions in olive oil over medium heat until golden brown).
6. Fold dough into triangles or squares, pressing edges to seal.
7. Brush tops with beaten egg for a golden glaze.
8. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Queso Panela and Roasted Poblano Soup
This creamy and flavorful soup is a perfect blend of Mexican cheeses, roasted poblanos, and aromatic spices. It’s a hearty meal that’s sure to satisfy your cravings.
Ingredients:
– 2 cups chicken broth
– 1 cup queso panela (Mexican string cheese), crumbled
– 2 large poblano peppers
– 2 tablespoons olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the poblanos by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt. Roast for 30-40 minutes or until charred.
3. Remove the peppers from the oven and let them cool down. Peel off the skin, remove seeds, and chop into small pieces.
4. In a large pot, sauté the onion and garlic in olive oil until softened.
5. Add the roasted poblanos, chicken broth, cumin, salt, and pepper to the pot. Stir well.
6. Bring the mixture to a simmer and let it cook for 10-15 minutes or until the soup has thickened slightly.
7. Stir in the crumbled queso panela until melted and smooth.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Queso Panela and Lime-Marinated Chicken Skewers
A flavorful combination of tender chicken and creamy cheese, perfect for a vibrant outdoor gathering or a cozy night in. This recipe brings together the bright zing of lime and the richness of queso panela, all wrapped up in a delicious skewer.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– 1/2 cup queso panela, crumbled
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together lime juice, garlic, and olive oil. Add chicken and marinate for at least 30 minutes.
3. Thread chicken pieces onto skewers, leaving a small space between each piece.
4. Place skewers on the grill and cook for 8-10 minutes per side, or until cooked through.
5. Brush queso panela crumbles with lime juice and sprinkle over grilled chicken during the last minute of cooking.
Cooking Time: 15-20 minutes