Grilled Panela and Eggplant
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 veggies.
- Servings: 4
Source: CMAB Foodservice
Ingredients
- medium yellow onions, halved and sliced
- tablespoons canola oil
- pasilla peppers, charred, peeled and cut in ¼” strips
- medium size Mexican squash, halved lengthwise and sliced
- fresh corn kernels
- tablespoon finely chopped garlic
- teaspoon dried Mexican oregano
- Salt and pepper, as needed
- Real California Mexican crema fresca
- ounces cherry tomatoes
- Olive oil
- ounce Real California Cotija cheese, cut into 1/4-inch dice
- inch slice globe eggplant
- ounces Real California Panela cheese, cut into 1/2 inch by 3-inch pieces, about
- Fresh cilantro or basil