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Marinated Panela Cheese with Poblano Pepper Sauce and Steamed Vegetables
MADELEINE COCINA7Ingredients
75Minutes
80Calories
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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
US|METRIC
4 SERVINGS
- 4 pieces cheese (panela, about 1 cm thick)
- 1/2 tsp. pepper sauce (poblano)
- olive oil
- 1 garlic clove (. crushed)
- 2 carrots (peeled and cut into small slices)
- 2 zucchinis (cut into slices)
- spinach (washed and chopped)
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Directions
- Place 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
- Steam the carrots above a pot of boiling water. Once they become soft, add the zucchini. Cover the pot and cook for for 2 minutes.
- Heat up a frying pan on high heat and cook the panela cheese for 1 minute on each side.
- Serve the cheese on the carrots and zucchini, then add the spinach on top of the cheese, and pour olive oil on everything and serve.
NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories80Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium60mg3% |
| Potassium470mg13% |
| Protein2g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A140% |
| Vitamin C45% |
| Calcium6% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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