Advertisement

Browned Panela Cheese on Greens

Time20 minutes
YieldsServes 4
Browned Panela Cheese on Greens
Share
Print RecipePrint Recipe

Panela is a Mexican cheese that holds its shape when heated. That makes it perfect for this recipe. I like to brown it lightly in a skillet until it’s soft inside and serve it on salad greens with a low-fat tomato vinaigrette.

The cheese is made partly from skim milk, so it is a little less fattening. The vinaigrette has just a touch of oil.

Try French bread rubbed with a bit of garlic and toasted on the grill for a great accompaniment. Look for panela cheese among the Mexican cheeses at your supermarket.

*

Deane’s book “Low-Fat Kitchen” includes more than 100 recipes created for this column.

Advertisement
1

Saute shallots in olive oil in small skillet over medium-low heat until they begin to turn golden, 1 to 2 minutes. Stir to prevent burning. Add tomato and saute until cooked through, stirring, 1 to 2 minutes. Stir in vegetable and chicken broths, water and 1/2 teaspoon oregano. Heat to boiling. Reduce heat and simmer until liquid is reduced to 1/2 cup, about 5 minutes. Stir in salt and lemon juice. Set dressing aside to cool to room temperature.

2

Just before serving, lightly sprinkle cheese slices with 1/4 teaspoon oregano. Add cheese to hot skillet sprayed with nonstick cooking spray and cook over medium-low heat until browned, 1 1/2 minutes. Turn and brown second side, about 1 minute.

3

For each serving, place 1 slice cheese on 1 cup salad greens. Sprinkle pepper over salad, and top with tomato vinaigrette.