This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
I could eat an entire meal made up of just appetizers. Actually, I’ve often done this. It’s fun eating little bites of something. Appetizers scream: Time to get your boogie on! Put on your party hat (or sombrero) and get ready for fun! If you’re looking for an easy appetizer (or light meal) that very few people have heard of north of the border and involves only a few ingredients, you should try Panela Cheese in Mexican Red Salsa (or Queso Panela en Salsa Roja).
Disclosure: This post contains affiliate links.
You start with Queso Panela. You will find this in the dairy section next to the cream cheese and sour cream. It is usually by the Queso Fresco, but don’t confuse the two cheeses. Queso Fresco is more crumbly and you do not want to make a crummy dish. Queso Panela is firmer, and you can cut into it without the cheese falling apart. That’s why it’s perfect for this recipe.
For my Panela Cheese in Mexican Red Salsa (or Queso Panela en Salsa Roja), I diced the cheese. You can leave it in long strips as well. Some people will even leave it in large, steak-like cheese slices. This is a totally different kind of “cheese steak.” Not the Philly kind. Although those are pretty good too…
To make the red sauce, I’m using very ripe tomatoes. Not “squeezably soft.” Just ripe. I also like diced onions. Some people use sliced onions. Whatever you prefer is fine.
To this recipe, I’m adding Epazote. This is a Mexican herb that gives incredible flavor, but it can be hard to find. If that’s the case, have no worries. Your Panela Cheese in Mexican Red Salsa (or Queso Panela en Salsa Roja) will still be delicious without it. The cheese only needs a few minutes in the pan to warm up so keep a close eye on it. Serve immediately with tortillas, tortilla chips, or saltine crackers. You can also serve this dish as a light yet satisfying meal next to some refried beans and a small salad. Hope you enjoy!
Panela Cheese in Mexican Red Salsa (Queso Panela en Salsa Roja)
Ingredients
- 2 tomatoes diced
- 1 garlic
- 2 tablespoons Olive oil
- ½ onion diced
- 1 serrano pepper finely minced
- 1 epazote leaf optional
- ½ lb queso panela diced
- Pinch Salt
Instructions
- Add the tomatoes and garlic to a blender.
- Blend until smooth.
- If you need water, add a splash. Only what is necessary to blend.
- In a large skillet, heat the olive oil.
- Add the onion and stir until translucent. 1 minute.
- Add the serrano pepper, stir for 1 more minute.
- Now add the tomato mixture to the pan along with the epazote (if using) and a pinch of salt.
- Stir to combine.
- Add the queso panela, coating everything with the sauce.
- Let simmer uncovered for 3-4 minutes.
- Serve with tortillas, tortilla chips, or saltine crackers.
- Enjoy!
Notes
Nutrition
I have never had a salsa made with Panela cheese, but these sounds absolutely delicous! I will have to give it a try!
It’s so good. You’ll love this recipe. 🙂
I’ve never heard of Panela cheese! I’m going to have to pick some up this week to try!
You’re going to love it. Panela is delicious!
Never head of Panela cheese either but this recipe looks amazing!
Panela is the “other” well-known Mexican cheese. Hope you check it out next time you’re at the grocery store. 🙂
Wow this looks so good, and so fresh too! I need to try this.
I hope you do. This is one of my favorite easy appetizers or light lunch. 🙂
Yum! This is the first I have seen this. Looks great and easy to make!
It so is. 🙂
Oh this looks delicious. I love queso and add tomatoes to it makes it even better.
Yes! It’s so good.
I’ve got tomatoes galore right now! This would be perfect!
This is a very interesting recipe. I love your salsa and I’m having an idea to put my tofu squares in it too. Thanks!
I love eating appetizers as my main meal, especially during the weekend. This Panela cheese looks filling. Hope I can find it at my local Mexican stores to try!