- 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
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.