Marinated Panela Cheese with Poblano Pepper Sauce and Steamed Vegetables

Madeleine Cocina
Reviews(1)
Marinated Panela Cheese with Poblano Pepper Sauce and Steamed Vegetables
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Description

Steamed carrots and zucchini are the base for this creamy cheese dish. Panela cheese, which is a Mexican cow's milk cheese, is marinated in a poblano pepper sauce before being briefly fried in a skillet. This causes the cheese to not only absorb the flavors of the pepper sauce but also become molten and super creamy. A sprinkling of spinach and a drizzle of olive oil add the perfect finishing touch to this simple dish.

Ingredients

  • 4 pieces cheese (panela, about 1 cm thick)
  • 1/2 teaspoon pepper sauce (poblano)
  • olive oil
  • 1 garlic cloves (. crushed)
  • 2 carrots (peeled and cut into small slices)
  • 2 zucchini (cut into slices)
  • spinach (washed and chopped)

Directions

  1. 1Place the cheese in a bowl and cover it with the poblano pepper sauce, garlic, and 1 teaspoon of olive oil. Let it sit for 1 hour
  2. 2Steam the carrots above a pot of boiling water. Once they become soft, add the zucchini. Cover the pot and cook for for 2 minutes.
  3. 3Heat up a frying pan on high heat and cook the panela cheese for 1 minute on each side.
  4. 4Serve the cheese on the carrots and zucchini, then add the spinach on top of the cheese, and pour olive oil on everything and serve.
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NutritionView more

80Calories
Sodium3%DV60mg
Fat8%DV5g
Protein4%DV2g
Carbs2%DV7g
Fiber8%DV2g

PER SERVING *

Calories80Calories from Fat45
% DAILY VALUE*
Total Fat5g8%
Saturated Fat0.5g3%
Trans Fat
Cholesterol
Sodium60mg3%
Potassium470mg13%
Protein2g4%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate7g2%
Dietary Fiber2g8%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.