Grilled Cincho Cheese

Queso-cincho-asado1

Cincho cheese is rich in protein, calcium and phosphorus. It’s also delicious! It is named for the belt of palm leaves used in the round mold in which the cheese is made.

Ingredients

For sliced peppers:

  • 2 poblano peppers
  • ½ of an onion (sliced)
  • 1 TBSP Nutrioli®
  • Salt

For sauce:

  • 4 tomatoes (roasted and peeled)
  • 2 morita chilies soaked in boiling water
  • 1 TBSP Nutrioli®
  • 1 small piece of onion
  • 1 TBSP chicken bouillon powder
  • 1 sprig wormseed (a/k/a Mexican tea)

For cheese:

  • 28 oz. cincho cheese (may substitute panela or añejo)
  • 1 tsp Nutrioli®
  • Whole-wheat flour tortillas
    Valor nutritivo por porción

  • 419 kcal
  • 23g Fats
  • 33g Proteins
  • 21g Carbohydrates

Directions

For sliced peppers:

  1. Grill, skin and devein poblano peppers and cut in strips. Heat one tablespoon of Nutrioli® in a skillet and sauté onion until translucent. Add sliced poblano peppers, season with salt and set aside.

For sauce:

  1. Roast tomatoes on a hotplate. Remove skins, puree in blender with morita chilies (soaked and seeded), onion and chicken bouillon powder. Strain sauce.
  2. Heat one tablespoon of Nutrioli® in a small saucepan and add sauce. Bring to a boil over medium heat and simmer until sauce thickens slightly. Add sprig of wormseed and let simmer for one minute. Pour half of the sauce over sliced peppers and set aside.

For cheese:

  1. Grease a hotplate with one teaspoon of Nutrioli®. Cut cheese in slices and grill on hotplate until they form a crisp crust.
  2. On each plate, place three strips of cheese, one portion of sliced peppers, sauce and a couple of whole-wheat tortillas.


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