Queso Panela Frito Recipe - Cooking Index
Queso Panela Frito Recipe - Cooking Index
| Queso Panela Frito | ||
| 1 1/4 lbs | 567g / 20oz | Panela cheese |
| 1/2 lb | 227g / 8oz | Mexican quince paste (ate de membrillo) |
| = (found at Latino markets) | ||
| 1 cup | 146g / 5.1oz | Fine dry bread crumbs |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Minced parsley | ||
| 1/2 cup | 31g / 1.1oz | Flour |
| 2 | Eggs - beaten | |
| Strawberry Coulis | ||
| 7 | Strawberries - hulled (medium) | |
| 1 tablespoon | 15ml | Water |
| 1 teaspoon | 5ml | Sugar |
| 6 | Lime juice | |
| Strawberry Pico De Gallo | ||
| 1/2 cup | 73g / 2.6oz | Finely-diced strawberries |
| 1/2 cup | 73g / 2.6oz | Finely-diced papaya |
| 1/2 cup | 31g / 1.1oz | Finely-diced onion |
| 2 tablespoons | 30ml | Finely-chopped jalapeños |
| Strawberry Coulis - (listed above) | ||
| Assembly | ||
| Oil - for frying | ||
| 1 | Corn tortilla - cut thin strips | |
| Strawberry Pico de Gallo - (listed above) | ||
| Cracked black pepper - for serving | ||
| Basil sprigs - for serving |
For the Queso Panela Frito: Cut the panela cheese in 8 circles about 3 inches in diameter and 1/2-inch thick. Cut the quince paste in 4 circles the same diameter as the cheese, 1/2-inch thick. Season the bread crumbs with salt, pepper and parsley.
Place a panela circle on a work surface and put a circle of quince paste on top. Place a second panela circle on top of that, as if making a sandwich. Lightly flour the cheese sandwiches, then dip in the beaten eggs, then in the bread crumbs. Place the breaded cheese in the freezer for 1 hour.
For the Strawberry Coulis: Puree the strawberries, water, sugar and lime juice in a blender. Strain well.
For the Strawberry Pico De Gallo: Combine the strawberries, papaya, onion and jalapeño. Stir in 3 tablespoons of the Strawberry Coulis.
For Assembly: Pour oil to a depth of 4 inches in a heavy, deep skillet and heat to 350 degrees. Fry the tortilla strips until golden, about 2 minutes a side. Drain on paper towels.
Fry each cheese sandwich until golden brown, 3 to 4 minutes, and drain on paper towels. Place each in the center of a plate. Divide the Pico de Gallo among the plates and garnish with the remaining Coulis, cracked pepper, basil and tortilla strips.
This recipe yields 4 to 8 servings.
Each of 8 servings: 383 calories; 520 mg sodium; 111 mg cholesterol; 23 grams fat; 12 grams saturated fat; 29 grams carbohydrates; 17 grams protein; 2 grams fiber.
Source:
The Los Angeles Times, 06-12-2002
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