Pan de Queso (Colombian-Style Cheese Bread)

by Erica Dinho on June 30, 2010

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!

PrintSave Recipe

Ingredients

(About 12 pan de quesos)

  • 1+1/2 cups all purpose flour
  • 1 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

Directions

  1. Pre-heat the oven to 350°F.
  2. Dissolve the baking powder in 1/2 cup of 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 rest of the milk, 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

If you like this page, you can say thanks by sharing it :-)

{ 59 comments… read them below or add one }

1 Belinda @zomppa June 30, 2010 at 10:08 AM

When I was in Brazil, I couldn’t get enough of these. Thanks for the recipe!

Reply

2 Tracey@TangledNoodle June 30, 2010 at 10:10 AM

There is no way I could possibly not make this cheese bread! Even from the photos, the rolls look warm and fragrant. I could make a whole meal just from them!

Reply

3 Gera @ Sweets Foods Blog June 30, 2010 at 10:18 AM

Traditional, absolutely delicious love it warm with butter or ham :)

Cheers,

Gera

Reply

4 theUngourmet June 30, 2010 at 11:54 AM

I love little breads like this! Your photos are fantastic as well! :)

Reply

5 Ivy June 30, 2010 at 12:07 PM

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.

Reply

6 Alex June 30, 2010 at 12:39 PM

Otra alternativa para reemplazar el queso fresco?

Reply

7 Erica June 30, 2010 at 12:47 PM

Alex- You can use mozarella cheese, queso blanco or quesito Colombiano.

Reply

8 Carla June 30, 2010 at 1:13 PM

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?
Thabks.

Reply

9 Pilar-Lechuza June 30, 2010 at 1:31 PM

Qué deliciosos se ven estos panes de queso. Me gusta todo lo que contenga queso y estos los voy a preparar muy pronto.
un biquiño

Reply

10 Erica June 30, 2010 at 1:45 PM

Carla- After 5 minutes. You can add the rest of the ingredients.

Reply

11 Chef E June 30, 2010 at 1:59 PM

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’!

Reply

12 Blond Duck June 30, 2010 at 2:02 PM

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!

Reply

13 Baking is my Zen June 30, 2010 at 5:37 PM

My sister-in-law loves this bread. Looks great.

Carmen

Reply

14 Stella June 30, 2010 at 5:41 PM

These chees biscuits look so delicious, Erica. I’m sure I’d eat the whole basket in one sitting if I made them…

Reply

15 rebecca subbiah June 30, 2010 at 5:59 PM

oh wow this looks yummy perfect with coffee

Reply

16 Rachana June 30, 2010 at 6:23 PM

Thanks for sharing the recipe of this traditional and delicious bread!

Reply

17 Erica June 30, 2010 at 6:46 PM

Thanks so much everyone!

Reply

18 Simply Life June 30, 2010 at 8:37 PM

oh yum! I would LOVE a piece of that bread!!!

Reply

19 Gloria June 30, 2010 at 9:02 PM

This bread look fantastic and delicious Erica! gloria

Reply

20 Sandra G. June 30, 2010 at 9:27 PM

Que Rico! Me gustaria con Una Taza De chocolate Caliente! Delicioso!

Reply

21 Chris June 30, 2010 at 11:23 PM

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!”

Reply

22 Sophie July 1, 2010 at 5:00 AM

¡Hola Erica!

Tus panecillos con los quesos me encantan mucho!
Éstan deleitables!

Reply

23 Joanne July 1, 2010 at 7:18 AM

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!

Reply

24 norma July 1, 2010 at 9:39 AM

Gracias! I have been dying to make a good pan de queso. Will try yours over the weekend.

Reply

25 Jenn AKA The Leftover Queen July 1, 2010 at 8:28 PM

Oh wow, any combination that includes bread and cheese is so good!

Reply

26 grace July 2, 2010 at 5:18 AM

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!

Reply

27 Oysterculture July 3, 2010 at 9:29 AM

Oh my, hot fresh bread from the oven complete with cheese. I’m sighing with anticipation.

Reply

28 Erica July 6, 2010 at 7:09 PM

Thank you so much guys…..I really appreciate all your comments!

Reply

29 Gloria July 12, 2010 at 9:56 PM

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.

Reply

30 Cherina July 25, 2010 at 6:56 PM

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.

Reply

31 Karen November 15, 2010 at 10:39 AM

Do I combine step 2 and 3 together?

Reply

32 Yoli December 14, 2010 at 10:50 AM

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?

Reply

33 Rosie January 11, 2011 at 2:00 PM

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!

Reply

34 Erica January 11, 2011 at 5:29 PM

Rosie-La masa es blandita y pegajosa :) Puedes tratar de poner mas harina.

Reply

35 Olga A January 17, 2011 at 12:49 PM

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 :)

Reply

36 Silka Guerra March 31, 2011 at 10:44 PM

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

Silka

Reply

37 Breida Salazar September 15, 2011 at 5:24 PM

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!
Gracias

Reply

38 Rico September 19, 2011 at 9:04 AM

Hola! a qué te refieres con “11/2 cups all purpose flour” ? 11 cups and 1/2? 11 half-cups? O sea, 5 tazas y media?

Reply

39 Erica September 19, 2011 at 9:06 AM

Rico- 1 cup + half cup.

Reply

40 Rico September 19, 2011 at 11:44 AM

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?

Reply

41 Rico September 19, 2011 at 12:46 PM

Well, I put everything together :) Let’s see what happens! :D

Reply

42 Rico September 20, 2011 at 4:58 AM

It tastes great! THX :D

Reply

43 Akasha October 11, 2011 at 8:48 AM

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.

Reply

44 judy April 12, 2012 at 5:10 PM

what type of queso fresco? is there an especific brand?

Reply

45 Erica April 13, 2012 at 7:28 AM

Judy- Colombian Quesito or Mexican Queso fresco!

Reply

46 judy April 12, 2012 at 5:11 PM

whats “feta cheese”?

Reply

47 Erica April 13, 2012 at 7:33 AM

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!

Reply

48 Anonymous January 13, 2013 at 1:11 PM

What cheese can I use for queso fresco? Cheddar?

Reply

49 Erica January 13, 2013 at 2:45 PM

Mozzarella

Reply

50 Laura August 21, 2013 at 7:25 PM

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! ;)

Reply

51 Montserrat September 29, 2013 at 10:11 AM

Hello , The recipe says baking powder … Is this correct or should I use yeast ?
Thank you

Reply

52 Erica Dinho September 29, 2013 at 1:46 PM

Baking Powder.

Reply

53 Tracy Scott October 1, 2013 at 11:36 AM

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.

Reply

54 Erica Dinho October 2, 2013 at 9:11 AM

Yes.

Reply

55 Tracy Scott October 1, 2013 at 11:51 AM

what can you use for queso fresco if you can’t have monzeralla chesee?

Reply

56 Ines October 14, 2013 at 2:58 PM

Erica,
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?
Gracias

Reply

57 alexa November 6, 2013 at 9:00 PM

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 ??

Reply

58 Michael June 16, 2014 at 5:51 PM

Erica,

I was wondering if it is possible to leave out the feta cheese?

Reply

59 Erica Dinho June 17, 2014 at 9:29 AM

Michael, you can use more queso fresco or cotija cheese.

Reply

Leave a Comment


− 5 = 3

 

Previous post:

Next post: