| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 5 min |
| Inactive: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup olive oil
- 1 tablespoon dried crumbled Mexican oregano
- 1 teaspoon chipotle powder
- 5 cloves garlic
- One 10-ounce round disk Oaxaca cheese
- 2 bolillo rolls, sliced
Instructions
- In a small mixing bowl, whisk together the olive oil, oregano, chipotle powder and garlic until well combined.
- Meanwhile, carve out about a 1-inch-deep hole in the center of the cheese to form a bowl. Place the cheese in a glass bowl and pour the olive oil mixture inside the cavity and all over the cheese, including the sides. Let stand for 1 hour at room temperature. Serve alongside sliced bolillo rolls.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 369 |
| Total Fat | 32 g |
| Saturated Fat | 11 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 50 mg |
| Sodium | 420 mg |
Reviews
This was a hit with my family. They couldn’t get enough of it. Easy to make and delicious!
Very easy to have on hand. Tastes great!