Grilled Majorero Cheese - Canarian Recipe

Welcome to the sun-drenched flavors of the Canary Islands! Today, we’re diving into a true island classic: Canarian Queso Asado (Grilled Cheese) served with two vibrant, essential sauces—Mojo Verde and Mojo Rojo. This isn’t just any grilled cheese; it’s a taste of Fuerteventura, made special with Queso Majorero, a firm, flavorful goat cheese with a Protected Designation of Origin (PDO).
Queso Majorero is the perfect star for this dish. Its unique tang and buttery texture hold up beautifully to grilling, developing a golden crust while staying wonderfully warm and tender inside. Paired with the fresh, herbaceous kick of Mojo Verde and the smoky, zesty depth of Mojo Rojo, it creates a symphony of flavors that’s utterly irresistible.
Forget fancy restaurant reservations! In under 30 minutes, you'll be able to recreate this iconic Canarian Delicacy right in your own kitchen. Whether you’re a seasoned cook or just starting your culinary journey, this recipe is designed to be simple, clear, and utterly delicious. Let’s get grilling!
Hailing from the island of Fuerteventura, Queso Majorero is a celebrated goat cheese with a Protected Designation of Origin (PDO). In plain English, that means it’s a special cheese, made in a specific place, following traditional methods. Its flavor profile is wonderfully complex: tangy, buttery, and sometimes even a little spicy as it ages. You might find it with common coatings like paprika, oil, or gofio (toasted grain flour), which add to its unique character and can influence how it browns when cooked.
For grilling, a semi-cured Queso Majorero is often the sweet spot. It’s firm enough to hold its shape and brown beautifully without being too soft (which won't get a good crust) or too aged (which might crack or become too dry). When shopping in the US, look for labels that say “Queso Majorero,” “PDO/DOP,” “Fuerteventura,” or specify “goat’s milk.” You’ll typically find it in Spanish or European markets and specialty cheese counters.

Ingredients

• For the Queso Asado
• 1 lb (approx. 450g) Queso Majorero, semi-cured recommended
• 1 tablespoon olive oil (for brushing pan, if needed)
• For Mojo Verde (Green Mojo)
• 1 bunch (about 1 cup packed) fresh cilantro (or a blend of cilantro and parsley if preferred)
• 2-3 cloves garlic (adjust to your taste)
• ½ teaspoon ground cumin
• 2 tablespoons white wine vinegar (or apple cider vinegar)
• ½ cup extra virgin olive oil
• ½ teaspoon salt (or to taste)
• Optional: a small slice of green pepper or jalapeño for gentle heat
• For Mojo Rojo (Red Mojo)
• 3-4 cloves garlic
• 1 tablespoon smoked paprika (pimentón de la Vera)
• ½ teaspoon ground cumin
• 2 tablespoons white wine vinegar (or apple cider vinegar)
• ½ cup extra virgin olive oil
• ½ teaspoon salt (or to taste)
• Optional: a small pinch of dried chili flakes or a tiny piece of dried red pepper for heat
• Optional Finishing
• 1-2 tablespoons palm honey (miel de palma) drizzle

Directions

1. Tools + Equipment: You'll want a heavy skillet (cast iron is fantastic!) or a good nonstick pan, a cutting board, a sharp knife, and either a mortar and pestle or a mini blender for your mojos. A spoon for drizzling sauces is handy too!
2. Make the Mojo Verde
   1. In a mortar and pestle or mini blender, combine the fresh cilantro (or parsley blend), garlic, cumin, vinegar, and salt. If using, add the optional green pepper/jalapeño.
   2. Start mashing or blending, slowly drizzling in the olive oil until you have a smooth, spoonable sauce. You're aiming for a texture that's not watery, but not a thick paste either.
   3. Taste and adjust the salt and vinegar. It should be bright and tangy. Set aside.
3. Make the Mojo Rojo
   1. Clean your mortar and pestle or blender. Add the garlic, smoked paprika, cumin, vinegar, and salt. If using, add the optional chili.
   2. Mash or blend, slowly incorporating the olive oil until you achieve a similar spoonable consistency to the Mojo Verde.
   3. Taste and adjust seasonings. This mojo should be smoky, tangy, and have a pleasant, gentle warmth. Set aside.
4. Slice the Majorero Cheese
   1. Take your Queso Majorero and slice it into pieces about ½-inch thick. Aim for clear, consistent slices that are easy to handle.
5. Pro Tip: Slicing the cheese when it’s cold can help you get cleaner cuts with a sharp knife.Grill (Pan-Roast) the Cheese
   1. Place your heavy skillet (cast iron works best for that perfect crust!) over medium-high heat. Let it get nice and hot. If your pan isn't naturally nonstick, brush a very light layer of olive oil onto the pan.
   2. Carefully place the cheese slices into the hot pan, making sure not to overcrowd it.
   3. Let the cheese cook for about 2-3 minutes per side, or until it develops a beautiful golden-brown crust and is warmed through. The edges should be slightly softened, but the cheese should still hold its shape.
   4. Use a spatula to gently flip the cheese slices to brown evenly on both sides.
6. Sauce + Serve Immediately
   1. As soon as the cheese is golden and warm, remove it from the pan and arrange it on a serving plate.
   2. Generously drizzle both the vibrant Mojo Verde and the smoky Mojo Rojo over the grilled cheese.
   3. If using, finish with a delicate drizzle of palm honey (miel de palma) for a touch of sweet contrast.
   4. Serve your Canarian Queso Asado immediately! The warm, tender cheese is best enjoyed fresh off the pan for the perfect texture.