Panela a la Mexicana is a vibrant, satisfying breakfast dish that brings fresh ingredients and authentic Mexican flavors to your table. “A la Mexicana” refers to the traditional mix of tomatoes, onions, and jalapeños – the green, white, and red colors of the Mexican flag. When combined with creamy panela cheese, a fried egg, and refried beans, this dish is perfect for a hearty breakfast or brunch.
For those unfamiliar with panela cheese, it’s a soft, fresh cheese with a mild, slightly salty flavor and smooth texture. Unlike queso fresco, which is crumblier, or cotija, which is firmer and saltier, panela softens when heated but doesn’t melt entirely. Its unique texture makes it ideal for hot dishes like Panela a la Mexicana, where it absorbs the flavors of the sautéed vegetables and herbs without losing its form. I love using Real California Panela Cheese and Real California Butter, made from sustainably sourced milk from California Dairy farm families. Look for the Real California Milk seal when shopping to ensure you’re getting high-quality dairy products.
Related Recipe: Panela Fajitas
Storage Tips
Although this dish is best served fresh, you can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat. The cheese will soften again without melting, keeping the texture and taste just right.
Other Variations
There are endless ways to customize Panela a la Mexicana to suit your taste. For a vegetarian option, add grilled zucchini, spinach, or mushrooms. If you’re craving more protein, mix in some black beans, or toss in cooked chicken, chorizo, or even shrimp. For those who prefer milder flavors, swap the jalapeños for poblano peppers, which are less spicy but still add a subtle kick.
If you’ve never tried panela cheese before, you might wonder how it tastes or how to use it. Panela is mild, making it versatile for many recipes beyond Panela a la Mexicana. You can crumble it over salads, serve it with fresh fruit, or grill it for a perfect side dish. Because it doesn’t melt completely, it works wonderfully in baked dishes, soups, and stews, where it adds a creamy texture without dissolving. It’s also lower in fat compared to other cheeses, making it a lighter option.
Whether you’re enjoying this dish for breakfast, lunch, or dinner, Panela a la Mexicana is a versatile and flavorful way to enjoy the best of Mexican cuisine. #MorningsMeanMore when they’re filled with fresh ingredients and rich, authentic flavors!
Find more panela recipes HERE.
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Panela a la Mexicana
Start your day with a taste of tradition! This Panela a la Mexicana recipe is packed with fresh, vibrant flavors (and colors)!
Ingredients
2 tablespoons Real California Butter
1/3 cup white onion, chopped
1 large garlic clove, chopped
1 large jalapeño, seed removed and chopped
2 roma tomatoes, chopped
½ teaspoon salt
1/3 cup fresh cilantro, chopped
1 (10 ounce) package Real California Panela cheese, sliced in cubed
4 fried eggs
Refried beans for serving
Instructions
Melt butter in a cast iron skillet over medium heat. Add onion, garlic and jalapeño; stir. Cook for 3 minutes. Add tomato and season with salt. When tomatoes release their liquid, add cilantro and stir. Reduce heat to low and add panela cheese. Cook for 3 minutes or until panela cheese cubes soften. Remove from heat and keep warm. Serve with a fried egg and pinto beans.
