Grilled Panela and Eggplant Recipe | California Dairy Foodservice

Ingredients

• 2 medium yellow onions, halved and sliced
• 2 tablespoons canola oil
• 2 pasilla peppers, charred, peeled and cut in ¼” strips
• 4 medium size Mexican squash, halved lengthwise and sliced (half-moon cuts)
• 1 cup fresh corn kernels
• 1 tablespoon finely chopped garlic
• 1/4 teaspoon dried Mexican oregano
• Salt and pepper, as needed
• 1 cup Real California Mexican crema fresca
• 4 ounces cherry tomatoes
• Olive oil
• 1 ounce Real California Cotija cheese, cut into 1/4-inch dice
• 1 1/2-inch slice globe eggplant
• 10 ounces Real California Panela cheese, cut into 1/2 inch by 3-inch pieces, about 3 ounces each
• Fresh cilantro or basil