Calabacitas Rellenas de Queso Panela

Main Dishes

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TIME
1 hour 10 minutes
YIELD
4 servings
Calabacitas Rellenas de Queso Panela
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Ingredients

Calabacita Rellena de Queso Panela

Large Mexican zucchini, cut into 1/2-inch slices
3
Eggs
4
All-purpose flour, divided
1 tbsp + 1 1/2 cups
Panela cheese, cut into 1/2-inch thick slices
5 ounces
Vegetable oil
2/3 cup

 

Salsa de Caldillo de Tomate

Roma tomatoes, halved
5
Small onion, cut into strips
1/2
Large garlic clove, halved
1
Water
2 cups
Salt
1 tsp
Dried oregano, crushed
1/2 tbsp

 

 

Directions

Calabacita Rellena de Queso Panela

  1. PLACE the zucchini slices in enough water to cover them in a 4-quart saucepan. HEAT over medium heat, BRING to a boil, and COOK for 5 minutes or until the zucchini slices are tender. DRAIN and SET ASIDE.

  2. SEPARATE the egg whites from the yolks. PLACE the whites in a large mixing bowl and BEAT until soft peaks form. ADD the yolks and MIX on medium speed for 10 seconds. ADD 1 tablespoon of flour and CONTINUE mixing until well combined. The mixture should be thick and creamy.

  3. CUT the slices of panela cheese into 1-inch cubes. PLACE each cube of cheese between two zucchini slices, making sure the slices are a consistent size.

  4. HEAT the oil in a skillet over medium heat.

  5. PLACE the remaining flour in a shallow bowl. Lightly COAT each zucchini and cheese stack, one at a time, in flour so they are evenly covered on all sides. Gently SHAKE OFF any excess flour.

  6. DIP into the batter, holding the zucchini slices between your fingers to prevent the cheese from falling out. PLACE in the hot oil and carefully SPOON hot oil over them until golden brown.

  7. REMOVE from the oil and PLACE on a plate lined with paper towels to absorb excess oil. REPEAT with the remaining zucchini and cheese stacks.

  8. SERVE hot with Caldillo de Tomate or your favorite sauce.

 

Salsa de Caldillo de Tomate

  1. HEAT 2 tablespoons of oil in a large skillet over medium heat. ADD the tomato halves, onion strips, and garlic.
  2. COOK for 10 minutes, turning the tomato halves, onion strips, and garlic frequently with tongs; do not let them burn. The tomatoes should be soft, and the skins should begin to peel.
  3. ADD the sautéed tomatoes, onion, and garlic to a blender. ADD 2 cups of water and BLEND until smooth.
  4. RETURN the mixture to the skillet and HEAT over high heat. SEASON with salt and oregano, BRING to a boil, then REDUCE to medium heat. LET IT SIMMER for 5 minutes. SET the finished sauce aside and KEEP it warm.