Queso Panela is a Mexican grilling cheese made from cow’s milk. Preparation is simple; a brush with oil and grilled for a minute or less on each side. It is delicious as an appetizer, or added to salads, soups, other grilled dishes and great with fresh salsa verde. This salsa verde is easy to make. Tomatillos need to be cooked. A quick roast in the oven with jalapeño will add more depth of flavor, combine that with a few more ingredients and you will have an incredible tasting salsa.


  • 1 ½ lbs tomatillos (about12), husked, rinsed and cut in half
  • 1 – 2 jalapeños, stemmed (and seeded if you don’t want it too spicy, or omit for a mild salsa)
  • ½ cup white onion, chopped
  • ½ bunch fresh cilantro leaves (more if you love it, less if you don’t)
  • 2 limes, juiced
  • salt to taste


Preheat the broiler.

Place the tomatillos and jalapeño on a lined baking sheet and broil on the top rack until they’re blackening in spots, about 5-7 minutes. They don’t need to be completely charred.

In a food processor or blender, add the onion, cilantro, lime juice and salt. Carefully transfer the hot tomatillos, jalapeño and their juices into the food processor or blender. Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain. Season to taste, add more lime juice and salt, if desired.

The salsa will thicken up after a few hours in the refrigerator, due to the naturally occurring pectin in the tomatillos.


  • 1 package panela cheese
  • (usually about 8oz)
  • olive oil


Heat a grill pan over medium-high heat or a barbecue grill to medium-hot.

Cut the panela in 1/2-inch slices and rub the cheese slices lightly with olive oil on all sides and brush the grill rack or pan lightly with oil.

Grill the cheese quickly, 20-30 seconds on both sides, or until it takes a grill mark. Arrange the grilled cheese on a serving platter and spoon the salsa over and around it. Serve any remaining salsa on the side.

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