After buying several different Mexican cheeses at Costco in the US, I realized that I needed to find a way to use up a lot of it at once. I decided to try doing a baked panela recipe for a dinner party. It went over really well and now I have a go-to recipe for baked panela.
Keto Baked Panela Recipe
Ingredients:
- 10oz (280g) panela cheese
- 1 tablespoon minced garlic
- 3 tablespoons yellow onion, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons fresh cilantro, finely chopped
- 1 teaspoon dried thyme
- 2 teaspoons fresh oregano, finely chopped
- ½ teaspoon ground mustard
- ½ teaspoon smoked paprika
- 1/4 cup avocado oil
- 1/8 teaspoon freshly ground black pepper, to taste
Directions:
Drain the cheese and set aside. Since I purchased a 3-pound chunk of panela, I trimmed it to fit the small cast iron skillet Au would later use for baking it.
In a small bowl, combine the oil and all of the herbs and spices. Poke little holes all around the cheese to help the seasoning absorb better.
Put the cheese in with the oil and spices mixture and coat the cheese, cover with plastic wrap and allow to marinate in the refrigerator for at least 4 hours or overnight if desired.
Preheat the oven to 375F. Place the cheese in the oven-safe dish and bake in the center of the oven for 20 minutes.
The cheese will become soft and gooey but not melt completely. Allow to cool slightly. Serve with keto tortilla chips or keto bread.
Did you try this keto baked panela recipe out? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. :)
