Pan de Queso (Colombian-Style Cheese Bread)

This post is also available in Spanish

Pande queso colombiano

This is one of my favorite Colombian snacks. I’m just pleased that I no longer have to go to Colombia to eat this delicious and traditional Pan de Queso.

Have you ever tried to make a food that you loved when you were a child and had a difficult time duplicating the taste of your memory…and while using the ingredients from another country? Sometimes, even when the flavor is right, it doesn’t feel right. But hold out for those rare times that everything falls into place, like with this bread! This photograph hardly does them justice, but trust me, you are going to love this Pan de Queso recipe.

Buen provecho!



(About 12 pan de quesos)

  • 2 cups all purpose flour
  • 1/4 cup warm milk
  • 1/2 teaspoon sugar
  • 1 tablespoon butter, melted
  • 1/2 cup queso fresco
  • 1/2 cup feta cheese
  • 1 beaten egg
  • 1 teaspoon baking powder
  • Salt to your taste

Receta de Pan de Queso


  1. Pre-heat the oven to 350°F.
  2. Dissolve the baking powder in the warm milk, add 1 tablespoon flour, and the sugar. Stir until well combined. Set aside for 5 minutes.
  3. In a medium bowl, Add the butter and stir well. Add the egg, flour, salt, cheese and using your hands mix well. Cover with plastic and let it sit at room temperature for about 40 to 50 minutes.
  4. Divide the mixture into 12 equal size portions, shaping them into balls or doughnut shape. Cover loosely with plastic wrap and let it sit at room temperature for about 30 minutes.
  5. Place on a baking sheet lined with parchment paper and bake for about 25 to 30 minutes or until golden on top. Serve warm.
  6. Receta de Pan de queso

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  1. says

    I’ve never had queso before but from what I have read it must be similar to Greek anthotyro, which I love. These little breads must be perfect for breakfast or a snack.

  2. says

    Yes, yes, yes! Cheese and bread, cheese baked right into the bread. I want to make these, but at what point do you add the baking powder mixture after five minutes. Do you just then add everything together?

  3. says

    You always have a way of making these words come out of my mouth! “Oh YUM”!

    As a girl my best friend and I would cover bread/biscuits with cheese and bake them, something about cheese and bread just spells ‘Goodness’!

  4. says

    I would totally inhale that cheesebread. I had the same expierence when I tried to make these flatbreads the other day to replicate this bread this restaurant called Olgas made that I adored…it’s like a sweet, fluffy pita but not a pita…no such luck!

  5. says

    WOW! That is a gorgeous piece of bread. I can just imagine dipping pieces of it into a sauce and saying, “Oh I can’t eat one more bite…..but just one more!”

  6. says

    Sometimes I think I’ve just built up the food from my childhood so much that no matter what, it wouldn’t taste the same to me now. I’m really glad you were able to recreate this though. It looks fantastic!

  7. says

    feta isn’t a cheese i love, but combined with the queso fresco, i have no doubt i could eat more than my fair share of this awesome bread!

  8. Gloria says

    Querida Chef, estoy impresionada con toda esa belleza culinaria de nuestro pais haz hecho un trabajo perfecto con mucha altura con lindas fotos, donde vendes tu libro. Te felicito de corazon yo trabajo en culinaria de una prestigiosa cadena hotelera en U.S, y de verdad me encanto tu trabajo.

  9. Cherina says

    I made these the other day and my dough seemed too runny and sticky to form balls and after I baked them they seemed flat and not as fluffy as you picture. Do I need to mix the dough longer with my hands for it to thicken up? My husband is Colombian and he said they tasted amazing, but I just want to make them better. Since I’ve found this website about a month ago I’ve used several recipes and everything has been great…this is the only recipe I’ve had difficulties with. We live far from my husbands family so he never gets to eat colombian food and now he gets to eat it whenever he wants thanks to your website.

  10. Yoli says

    Hola Erica, yo tambien soy colombiana pero vivo en Canada. Me encanta tu blog y siempre estoy pendiente de tus recetas. Ayer trate de reproducir esta receta pero no obtuve un buen resultado. La masa no me quedo muy bien. Estaba bastante blanda para manipulearla y hacer las bolitas de pan. Despues de hormearlos, no tuvieron esa textura suave y facil de masticar, no se cual fue la falla. A lo mejor me falto amasarlos mas pero como te dije la masa estaba muy blanda y pegajosa. Alguna idea?

  11. Rosie says

    Hola Erica, Me encanta tu blog y he tratado algunas de tus recetas, pero esta es la segunda vez que trato de hacer esta receta y al igual que Yoli y Cherina me ha costado mucha paciencia trabajar con la masa, pues, me queda muy blanda y pegajosa. Alguna idea o tip que pueda emplear? o tal vez es algo con la medida de los ingredientes?…Esperamos tu respuesta. Saludos desde Utah!

  12. Olga A says

    Roi & Yoli – justo ayer preparamos unos pan de quesos super ricos usando una mezcla que a la cual solo debo agregar queso y un huevo (para la proxima voy a intentar esta receta mejor).
    apenas termine de hacer la masa quedo blandita y pegajosa, pero dejandola reposar por unos minutos (como dice Erica en esta receta) se volvio una masa mucho mas manejable, asi que asegurense de dejar reposar la masa, y creo que eso les va a ayudar :)

  13. Silka Guerra says

    Erica, where have you been all my life?!?!?!? Nunca, pero nunca se vaya por favor. :) ¿¿Tienes un libro escrito a la venta?? Hazme saber.


  14. Breida Salazar says

    Hola Erica
    Hoy hice los pancitos para la merienda de los ninos y les encanto. Pero le tuve que poner mas harina a la masa porque estaba demasiado suave. No incremente la cantidad de queso, pero la proxima lo hare.
    Muy ricos y facilisimos!

  15. Rico says

    Thx! I’m doing it right now! But I got another beginner’s question: Why do I have to put it aside for 5 minutes? I understand that I should wait for 5 minutes before adding the rest of the ingredients, is that so? If not, when should I mix both mixtures together?

  16. says

    Saludos Erica…

    Me encantó tu post… Pero me preguntaba si por casualidad recuerdas en qué lugar comías esos panes de queso acá en Colombia. Agradecería mucho si me sacas de mi miseria… los he buscado por todos lados, sin suerte (*Sigh*).

    Que te esté yendo muy buen y agradezco de antemano tu respuesta.

    • Erica says

      Judy, feta cheese is a Greek cheese and it has a similar texture and flavors to ” Colombian Queso Costeño”.

      It is the closest cheese to queso costeño I found here in the USA!

  17. Laura says

    Hola, una pregunta por que al mezclar todos los ingredientes, no queda la masa como para hacer moldes, en conclusion no queda muy consistente si no como si le faltara harina… me puedes ayudar gracias! 😉

  18. Tracy Scott says

    Can you serve them at room temperature? Because I have a party that I’m going to and I need to make it the night before.

  19. Ines says

    Ayer trate de hacer estos panes. Seguí la receta tal como esta en tu Blog y la masa queda muy aguada y no se pueden hacer las bolitas. Les agregue un poco mas de harina, mas o menos media taza, y quedaron pesados y sin sabor al queso.
    Me puedes indicar que debo hacer para que la masa no quede tan liquida y los panes queden con sabor a queso y no queden pesados?

  20. alexa says

    Hola Erica, Segui tu receta igualmente como en tu blog…Mira que la masa la deje reposar y todo y super pegajosa, muy dificil manejar…si le hecho mas harina creo que le quite el sabor a queso. Alguna tip ??

  21. Chris says

    Hi! I was wondering how to get those pretty lines in the bread. The picture of the rolls (and the rolls I have eaten as well) have those lines in the bread. How do you get that? Would you press the soft dough through a pastry bag with a large star tip? I can’t think of any other way to make the rolls with the lines. Do you know??

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