Queso panela asado al tequila (Grilled Panela [Fresh] Cheese in Tequila Marinade)

It is almost time to go to the opera, and we're not quite hungry, but it is past lunch time and we won't be eating for a few hours. Time for an elegant snack! This recipe is inspired by the Greek saganaki cheese, but the instead of frying the cheese in a saganaki, you marinate it and then grill it on a skillet. Since panela cheese has a very delicate flavor, it benefits from marinating before grilling it.

Ingredients

1 wheel queso panela or other fresh cheese 2 tbsp extra virgin olive oil 1/2 cup tequila 2 tbsp pickled jalapeño juice 1 tsp dried thyme 2 cloves garlic, finely minced

1/4 tsp salt, or to taste pepper, to taste

Mix all the ingredients except the cheese into a vinaigrette.

Cut the cheese into thick slices, about 2" x 1 1/2", 1/4" thick. Place the marinade and cheese slices on a plate in which the slices can soak in the marinade. Cover and refrigerate for 2 hours; if the marinade doesn't cover the cheese slices, turn slices over after 1 hour.

Bring the cheese slices to room temperature. On a greased skillet on medium-high heat, place the slices without crowding. Grill until the bottom is nicely browned. Turn over and repeat.

Serve the cheese slices on crackers, drizzled with a little of the marinade, dressed with strips of roasted red peppers. Alternatively (and more Mexicanly), serve wrapped in warm, soft corn tortillas with one or more Mexican sauces.

Notes

For this recipe, I really like the Queso Panela from La Tortilleria. If you're using another cheese, you want to make sure that it won't turn rubbery when you heat it up. You can try a slice and cook it in the microwave for about 10 seconds. It should start melting and be creamy, not rubbery at all.

You can also use brandy (like saganaki cheese) or other liquor, which would make the dish less Mexican.

While thyme has good representation in Mexican cooking, instead of thyme you could use the even-more-Mexican epazote. I personally prefer thyme, but epazote would give it a more authentic Mexican flavor.

If serving the cheese on crackers, you can also decorate with strips of roasted red pepper.