Description
This recipe combines the mild, fresh flavor of queso panela with the aromatic richness of roasted garlic oil, the earthy notes of oregano, and the delightful crunch of crushed hazelnuts. It’s an easy-to-prepare dish that offers a burst of savory flavors and textures.
Ingredients
Scale
- 1 pound queso panela, cut into 1/2-inch slices
- 1/4 cup olive oil
- 3 cloves garlic, thinly sliced
- 1 teaspoon dried oregano
- 1/4 cup hazelnuts, toasted and crushed
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Arrange the queso panela slices in a single layer on a baking sheet.
- In a small saucepan, combine the olive oil and sliced garlic. Heat over low heat for 5-7 minutes, or until the garlic is fragrant and lightly golden. Be careful not to burn it.
- Drizzle the roasted garlic oil over the queso panela slices.
- Sprinkle the dried oregano, crushed hazelnuts, salt, and black pepper evenly over the cheese.
- Bake for 10-15 minutes, or until the queso panela is softened and lightly golden at the edges.
- Serve warm as an appetizer or a light snack.
Notes
- For extra flavor, you can add a pinch of red pepper flakes with the oregano.
- If you don’t have toasted hazelnuts, you can toast them in a dry skillet over medium heat for a few minutes until fragrant.
- This dish is best served warm, but leftovers can be enjoyed at room temperature.
- Consider serving with crusty bread or crackers for dipping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: Approx. 1/6 of recipe
- Calories: 300-350
- Sugar: 1-2g
- Sodium: 300-400mg
- Fat: 25-30g
- Saturated Fat: 10-15g
- Unsaturated Fat: 10-15g
- Trans Fat: 0g
- Carbohydrates: 5-8g
- Fiber: 1-2g
- Protein: 15-20g
- Cholesterol: 40-50mg
