Grilled Panela and Eggplant Recipe | California Dairy Foodservice

Name: 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

realcaliforniamilkfoodservice.com

Rich textures and flavors in Chef Claud Beltran’s Grilled Panela and Eggplant go together beautifully, when CA Mexican Crema Fresca and Panela meet an array of

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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