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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