Crispy, golden fried panela meets sweet honey and a punchy walnut cilantro pesto for a bold, savory-sweet bite that feels elevated but comes together fast. It’s rich, herbaceous, and perfect as a shareable starter or cheese plate centerpiece. 

Featured Standouts

Panela Cheese

Panela is a Mexican basket cheese known for its pure white color, mild, milky flavor, and signature soft, pliable texture. Unlike many other fresh cheeses, it holds its shape well when sliced or cubed but does not melt when heated, making it an excellent component for both cold presentations and light grilling. Its clean, slightly saline profile acts as a perfect canvas for both sweet and savory accompaniments.

Honey

A drizzle of high-quality honey provides a necessary counterpoint to the cheese. The honey introduces a rich, floral sweetness that balances the inherent saltiness and fresh acidity of the Panela. Beyond the flavor, the viscous nature of the honey contributes a luxurious mouthfeel and helps to bind the components together, creating a harmonious bite. 

Walnuts

The earthy, oily notes of the walnuts contrast sharply with the creamy texture of the cheese, offering a satisfying resistance that elevates the simple combination. They are also rich in healthy fats, adding a layer of nutritional value.

Cilantro

Fresh cilantro is the final, essential element, providing a vibrant, herbaceous lift. The bright, citrusy, and slightly peppery notes of this herb cut through the richness of the cheese and the sweetness of the honey. When finely chopped and sprinkled over the presentation, the cilantro offers a refreshing aromatic quality that cleanses the palate and keeps the overall profile light and zesty. It serves as an unexpected, yet perfectly integrated, savory counterpoint, completing the complex flavor profile.

TIPS & TRICKS FOR THE BEST FRIED PANELA W/ HONEY & WALNUT PESTO

Pat the Panela Dry

This is arguably the most crucial step. Excess moisture on the cheese’s surface inhibits proper browning and leads to steaming rather than crisping. Before introducing the panela to the hot oil, firmly pat each slice completely dry using a paper towel. A thoroughly dried surface is the secret to achieving that desirable, shatteringly crisp golden crust.

Use a Well-Seasoned Cast Iron Skillet

A heavy-bottomed, well-seasoned cast iron skillet is your best ally for this task. Cast iron retains and distributes heat exceptionally well and evenly, which is essential for uniform browning across all pieces. Furthermore, a properly seasoned surface naturally prevents the cheese from sticking, ensuring easy flipping and a perfectly intact crust.

Don’t Overcrowd the Pan

 Resist the urge to cook all the slices at once. Overcrowding the skillet instantly drops the oil’s temperature, causing the panela to release moisture and steam instead of crisping. Give each slice ample space to ensure the temperature stays high and allows the edges to breathe and crisp up perfectly. Work in batches if necessary, adding a small amount of fresh oil between batches for the best results.

Let the Pesto Sit Before Serving

Once you’ve blended the vibrant cilantro, robust walnuts, sweet honey, and other ingredients, do not serve it immediately. Allow the finished pesto to rest at room temperature for at least 30 minutes, or even chill it for an hour. This resting period is critical, as it gives the various oils and fresh aromatics time to fully meld, deepen, and harmonize, resulting in a more complex and balanced flavor profile that perfectly complements the rich fried cheese.

Inclusive Adaptations 

Lactose Sensitivity

For individuals who are lactose intolerant or prefer a dairy-free option, substitute the traditional panela or other grilling cheese with a high-quality, plant-based, dairy-free grilling cheese alternative. Many excellent vegan halloumi-style or firm, savory cheese substitutes are now available that retain the desired texture for grilling.

Nut Allergies

Swap walnuts entirely for a suitable, nut-free alternative. Sunflower seeds, pepitas (pumpkin seeds), or even toasted buckwheat groats can provide a pleasing crunch and texture without posing a risk for those with tree nut allergies. Ensure all ingredients, including pre-packaged components like pesto, are certified nut-free to prevent cross-contamination.

Reducing Intensive Prep Work

To minimize the amount of chopping, slicing, and active kitchen time required, which can be challenging for those with limited mobility, consider using high-quality, pre-made ingredients where possible.

Pesto

Utilize a store-bought, jarred pesto (ensuring it meets any other dietary requirements, such as nut-free or dairy-free). This eliminates the need for blending or grinding the ingredients at home.

Roasted Peppers

Instead of roasting , opt for jarred roasted peppers. These are ready to use and maintain a rich, smoky flavor while significantly reducing the required hands-on preparation time. Simply drain them before adding them to the dish.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Cast iron skillet

Food processor

Knife

Cutting board

Serving platter

SIMILAR INGREDIENTS TO

Salted Soft Pretzel Chopped Salad

CUCUMBER VINAIGRETTE

SOUTHWESTERN SHRIMP SALAD

ENJOY THIS RECIPE WITH

GARDEN HUMMUS

CHOPPED CHERRY & SPINACH SALAD

BANH MI SANDWICHES

RECIPE

Marissa Bolden

Fried Panela with Honey & Walnut Cilantro Pesto

Crispy, golden fried panela meets sweet honey and a punchy walnut cilantro pesto for a bold, savory-sweet bite that feels elevated but comes together fast. It’s rich, herbaceous, and perfect as a shareable starter or cheese plate centerpiece.

Print Recipe Pin Recipe

Servings: 3

Ingredients Equipment Method

Ingredients

  

• For the Panela:
• 10 oz panela cheese sliced thick.
• 1 Tb olive oil
• 1 –2 Tb honey to taste
• 1 sweet mini pepper
• For the Walnut Cilantro Pesto:
• 1/4 cup walnuts
• 1 bunch cilantro
• 1/2 tsp salt
• 1/4 –1/2 cup olive oil
• 1 tsp red wine vinegar
• 1/2 tsp crushed red pepper flakes

Equipment

• Cast iron skillet
• Food Processor
• Knife
• Cutting Board
• Serving platter

Method

 

1. Prepare the Pesto: Combine cilantro and walnuts in a food processor and pulse until coarsely chopped. Slowly drizzle in the olive oil until the mixture achieves a smooth, fluid consistency. Stir in the red wine vinegar, salt, and crushed red pepper flakes, pulse once more to combine, and set aside.
2. Blister the Pepper: Heat a cast iron skillet over medium heat. Place the mini pepper in the dry skillet and blister until charred on all sides. Remove the pepper and set it aside.
3. Cook the Panela: Add 1 Tbsp olive oil to the same skillet, then place the sliced panela cheese in the pan. Cook on both sides until golden brown and crisp.
4. Assemble and Serve: Transfer the cooked panela to a serving plate. Drizzle with honey. Slice the blistered pepper (keeping the skin on) and arrange the pieces over the cheese. Finish the dish with a generous drizzle of the walnut cilantro pesto.

Let’s Stay Connected

I love seeing you make these recipes come to life! Tag me @twoandaknife or hashtag #twoandaknife so I can celebrate your kitchen wins. Don’t forget to follow for bold comfort food inspiration!