Crispy Panela Cheese Rounds with a Roasted Ancho, Apple and Date Salsa


PRODUCTS USED IN RECIPE

6" White Corn 5 oz.
Crispy Panela Cheese Rounds with a Roasted Ancho, Apple and Date Salsa

Original Recipe Serves 8

INGREDIENTS

1 dozen Mission® 6" White Corn Tortilla (10600)  
24 oz. (2-12 oz. rounds) Panela Cheese  
1 cup All Purpose Flour  
6  Eggs , beaten 
1 Batch Roasted Ancho Powder , Apple & Date Salsa 

DIRECTIONS

1.) In a food processor, grind the corn tortillas into a coarse crumb. Set aside.

2.) Slice each of the Panela cheese rounds into 3/8" thick slices, yielding a total of 8 round slices.

3.) Dredge the slices in the flour and shake off the excess. Dip into the egg and then coat with the tortilla crumbs. Repeat with the egg dip and the tortilla crumbs making sure the cheese is entirely coated. Can be made ahead and frozen.

4.) When ready to serve, fry the breaded cheese rounds in 360 degree oil for 2 minutes or until golden brown. Remove and drain on paper towels.

5.) Serve topped with the Ancho-Apple Salsa.

Recipe Using Same Product(s)

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