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Queso Panela Frito

Cuisine: Mexican
Courses: Dessert
Serves: 8 people

Recipe Ingredients

  Queso Panela Frito
1 1/4 lbs 567g / 20ozPanela cheese
1/2 lb 227g / 8ozMexican quince paste (ate de membrillo)
  = (found at Latino markets)
1 cup 146g / 5.1ozFine dry bread crumbs
  Salt - to taste
  Freshly-ground black pepper - to taste
  Minced parsley
1/2 cup 31g / 1.1ozFlour
2   Eggs - beaten
  Strawberry Coulis
7   Strawberries - hulled (medium)
1 tablespoon 15mlWater
1 teaspoon 5mlSugar
6   Lime juice
  Strawberry Pico De Gallo
1/2 cup 73g / 2.6ozFinely-diced strawberries
1/2 cup 73g / 2.6ozFinely-diced papaya
1/2 cup 31g / 1.1ozFinely-diced onion
2 tablespoons 30mlFinely-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

Recipe Instructions

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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