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Queso Panela with Oregano and Olive Oil

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Queso Panela with Oregano and Olive Oil

Episode featured in: 
Two Weeks of Pasta

This is a popular Mexican appetizer that is easy to put together and simply delicious. The recipe calls for Mexican oregano, which does have a distinct taste than Mediterranean oregano. Of course, you can use either variety, but just keep in mind that you should try both to get to know their differences.

1 package queso panela
1 tsp Mexican oregano
1 tablespoon Extra Virgin Olive Oil

Sprinkle the cheese with the oregano on both top and bottom. Heat up a skillet with the olive oil. Place the cheese in the skillet and heat through. After a few minutes, flip and heat through on the other side. You are not looking to gain any color on the cheese, but just gently heating it through so it is soft.
Transfer to a platter and serve with crackers.

1 round of cheese is enough for a party of 12 or more.

December 30, 2008

Comments

My dad makes a different version of this with Garlic, a few more spices, olive oil, then marinates in the refrigerator for a day and bakes until beautifully soft and delicious. One of my favorite dishes :-)

Oh Isabel, You have piqued my interest! What are the spices that he uses in addition to Oregano? I think this is such a simple appetizer, yet it is one of the best.

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