These rolled panela taquitos hit that perfect contrast sweet, salty, and spicy. Crispy taquitos are sprinkled with salt , drizzled in honey, and dusted in cayenne powdered sugar.

Featured Standouts

Panela Cheese

Panela is a fresh, white, and semi-soft Mexican cheese. Its mild, slightly salty flavor and unique ability to soften without melting completely make it the ideal choice for taquitos, providing a substantial, creamy texture once heated.

Corn Tortillas

Using traditional corn tortillas provides the necessary structural integrity for frying and contributes a distinct, rustic corn flavor that complements the cheese and spices. These tortillas must be pliable enough to roll without cracking.

Cayenne Pepper

This spice is the primary source of heat. A controlled amount of finely ground cayenne pepper is incorporated to introduce a noticeable warmth and depth, providing a classic spicy kick that cuts through the richness of the cheese.

Honey

A touch of honey introduces a natural sweetness. This ingredient is essential for balancing the dish, tempering the sharpness of the cayenne and enhancing the overall flavor profile with a subtle, caramelized note.

Sweet and Jalapeño Peppers

These peppers are crucial for adding texture, aromatic complexity, and a layered heat. The sweet peppers provide a fruity, mild backdrop, while the jalapeño peppers contribute a fresh, green, and immediate moderate heat. The combination ensures a more nuanced flavor than relying on just ground spice.

TIPS & TRICKS FOR THE BEST ROLLED PANELA TAQUITOS

Prevent cracking

If your tortillas are slightly dry, lightly warm them in a damp paper towel in the microwave for 10-15 seconds. This will restore pliability and allow you to roll them tightly without the edges cracking or tearing, which would cause the filling to escape.

Keep the oil shallow

Use only enough oil to cover about half of the taquito’s thickness. The goal is to cook the taquito by contact and heat the cheese, not to deep-fry the entire roll. Keeping the oil shallow is crucial so that the seam side of the tortilla quickly seals shut against the bottom of the pan, locking the filling inside. If the taquitos float, the seam can open prematurely.

The crucial seam press

 As soon as you place the rolled taquito seam-down in the hot oil, press the seam gently but firmly with a spatula or tongs. Maintain this pressure until the seam has browned slightly and the tortilla has set into its rolled shape. This step is what “locks” the roll closed, ensuring it doesn’t unravel during the rest of the cooking process.

Cut Panela evenly

The Panela cheese must be cut into uniform sticks or batons. If the pieces are uneven, the thinner sections will melt and leak out of the tortilla roll before the thicker sections have fully warmed and softened.

Drain the taquitos 

After frying, take the taquitos out right away and let the extra oil drip off. You can lean them against the edge of a plate, put them on a raised wire rack, or use paper towels. This is super important to keep them from getting soggy, so they stay crispy, and to make sure your panela taquitos have a nicer, lighter feel.

Inclusive Adaptations 

Cheese Preparation

For individuals with limited hand strength or difficulty cutting, utilize pre-cut panela cheese (if available) or substitute with thicker cheese sticks (like string cheese) that can be easily handled and rolled without requiring precise slicing.

Rolling Technique

If rolling is difficult, consider shaping the mixture into small, flat patties (similar to mini-quesadillas) and cooking them between two tortillas, or preparing a deconstructed bowl version where the ingredients are simply layered.

Oven Baking for Safety and Ease

Instead of traditional stovetop frying, which can be messy and challenging, bake the taquitos. Lightly brush the rolled taquitos with a neutral cooking oil (like canola or avocado oil). Bake them in the oven at a high heat (e.g., 400°F or 200°C) until the tortillas are crispy and golden brown. This method reduces oil splatter and the risk associated with handling hot oil. An air fryer is also an excellent alternative.

Gluten-Free Needs

Ensure the taquitos are safe for those with Celiac disease or gluten sensitivity by specifically using corn tortillas that are certified gluten-free. Check the ingredient list to confirm no wheat or gluten-containing ingredients were used in processing.

Spice Sensitivity/Child-Friendly 

For those sensitive to heat or for younger eaters, skip the addition of cayenne pepper entirely. Instead, if a sweet note is desired, sprinkle the finished taquitos with a simple mixture of cinnamon and sugar for a mild, comforting flavor profile.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Cast iron skillet

Wooden spoon

Knife

Cutting board

Small bowl

Tray or plate

SIMILAR INGREDIENTS TO

CHICKEN, WHITE BEAN & CHORIZO SOUP

SPICY POTATO & CHEESE TAQUITOS + ROASTED TOMATO PINTO BEAN DIP

CRISPY TURNIP HOME FRIES & EGG BREAKFAST TACOS + JALAPENO SALSA

ENJOY THIS RECIPE WITH

TWO LAYER CHEESE STUFFED JALAPENOS & REFRIED BLACK BEAN TOSTADAS

GRILLED ZUCCHINI + REFRIED BEAN TOSTADAS & HABANERO SALSA

BEEF & OAXACA TACOS

Recipe

Marissa Bolden

Crispy Panela Cheese Taquitos with Cayenne Powdered Sugar & Honey

These rolled panela taquitos hit that perfect contrast sweet, salty, spicy, and creamy. Panela holds its shape when fried, giving you a crispy tortilla with a warm, milky center. Finished with honey, fresh peppers, and a cayenne powdered sugar dust.

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Servings: 8

Ingredients Method

Ingredients

  

• Panela cheese cubed or sliced into strips
• 8 corn tortillas
• Oil for frying (enough to lightly coat the bottom of the pan)
• 2 tablespoons honey
• 2 tablespoons powdered sugar
• 1 tablespoon cayenne pepper
• Garnishes:
• ½ jalapeño thinly sliced
• ½ sweet pepper thinly sliced
• Salt to taste

Method

 

1. Prepare Topping: In a small bowl, combine the powdered sugar and cayenne pepper. Set aside.
2. Assemble Taquitos: Cut the panela cheese into strips, approximately the size of string cheese. Place one cheese strip inside each corn tortilla and roll it up tightly. Lay the rolled taquitos seam-side down on a tray. Gently press the seam with a wooden spoon to help it seal.
3. Fry Taquitos: Heat a cast iron skillet over medium-high heat with a light coating of oil—the oil should just cover the bottom of the pan (do not deep fry).
4. Seal and Crisp: Carefully place the rolled tortillas into the hot pan, seam-side down. Hold the taquitos gently with the wooden spoon until the bottom side is browned and the tortilla seam is sealed shut.
5. Finish Cooking: Rotate the taquitos to brown and crisp the remaining sides, leaving one side untouched, until they are golden and crisp all over.
6. Season and Serve: Remove the taquitos from the pan and immediately sprinkle lightly with salt while they are still hot. Drizzle

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